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To create the perfect Bacon Spinach Mushroom Egg Cups, it’s essential to understand the roles each ingredient plays. Here’s a closer look at the core components:

Bacon Spinach Mushroom Egg Cups for Meal Prep

Looking for a quick and family-friendly lunch idea? Try this one-pan lunch recipe featuring savory Bacon Spinach Mushroom Egg Cups! Perfect for busy weekdays or meal prepping, these egg cups are packed with flavor and nutrition, making them a hit with everyone at the table. FamilyFriendlyLunch OnePanLunchRecipe MealPrep EasyRecipes HealthyEating BrunchIdeas Afterka
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Ingredients
  

6 large eggs

1 cup baby spinach, chopped

1 cup mushrooms, diced (button or cremini work well)

4 slices of bacon, cooked and crumbled

1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder (optional)

Cooking spray or olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare Muffin Tin: Lightly grease a muffin tin with cooking spray or a little olive oil to prevent sticking.

      Cook the Bacon: In a skillet, cook the bacon over medium heat until crisp. Remove and crumble it into small pieces once cooled.

        Sauté the Veggies: In the same skillet, sauté the diced mushrooms over medium heat until they are soft, about 3-4 minutes. Then, add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let it cool slightly.

          Mix the Eggs: In a large bowl, whisk together the eggs, salt, pepper, and garlic powder (if using) until well combined.

            Combine Ingredients: Stir in the sautéed mushrooms and spinach along with the crumbled bacon and shredded cheese into the egg mixture. Mix well to ensure everything is evenly distributed.

              Fill Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.

                Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg cups are puffed and golden brown on top and a toothpick inserted in the center comes out clean.

                  Cool and Store: Allow the egg cups to cool for a few minutes before carefully removing them from the muffin tin. Once cooled completely, store them in an airtight container in the refrigerator for up to 5 days OR freeze for longer storage.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6