These egg cups are so cute and tasty; and just perfect if you are cooking breakfast for a lot of people. Scrambled eggs are boring and fried or poached eggs can be a pain in the arse if you are trying to cook more that 3 or 4 at a time. Omelettes are far too time consuming, so these are just right. If your oven is big enough you can probably fit two trays in. They can also be eaten on the go if you are in a hurry. They are quick and easy and you can easily switch up the veg if you feel like something different.


6 eggs

4 mushrooms

A handful of spinach

100g of grated cheese

3 small boiled potatoes (optional)

1 teaspoon of mixed herbs

A pinch of salt and pepper

A little olive oil.


Slice the mushrooms and fry in a little butter for a few minutes until cooked. Add the spinach to the pan and cook until wilted. Turn off the heat and allow to cool. Meanwhile heat the oven to 170 degrees Celsius and pour a little olive oil into each cup of your muffin pan. This will stop the cups from sticking. In a bowl beat the eggs then add the salt, pepper, and mixed herbs. Stir in the cheese, then mix in cooked mushrooms and spinach. Spoon the mixture into the cups but try and leave a little room at the top as they will rise as they cook. If using top with a slice of potato. Cook for about 10 minutes or until they are cooked through in the middle.


When they are done, remove from the pan and serve with your favourite breakfast accompaniments or in an English muffin for a snack on the go.




0 comments on “Spinach & Mushroom Egg Cups”

  1. Ha! I have just made these for nine hungry kiddies for breakfast for exactly the reasons you mentioned. Great minds think alike!

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