Bacon, Egg and Mushroom Cups

Posted by Beni Cook

Breakfast on the run, Brunch or a tasty snack. These high protein, quick and easy egg, bacon and mushroom cups are a breeze to make and they really are delicious.



230 Cal | 16 Fats | 1 Carbs | 19g Protein



• 4 strips uncured bacon
• 4 eggs
• 1  large brown mushroom, thinly sliced and lightly sauteed
• ¼ teaspoon sea salt flakes
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fresh chives, finely chopped



1) Preheat your oven to 190 degrees C. Lightly grease four bottoms of a nonstick muffin tray.
2) Partially cook the bacon: Place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. This renders some of the fat and will help the bacon crisp up faster when baking.
3) Wrap a bacon strip around the sides of four muffin tin cups. Line with the sauteed mushroom. Break an egg into each cup.
4) Bake until the whites are set, 10-12 minutes. Remove the pan from the oven, and carefully run a sharp knife around the edges of each cup to help loosen. Use a soup spoon to carefully lift each cup from the muffin tray, inserting the spoon beneath the cups.
5) Season the eggs with salt, pepper, red pepper flakes and fresh chives.

Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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