American · Breakfast
Whole30 Spinach Mushroom Egg Cups
Egg cups loaded with sauteed mushrooms and spinach with thyme, batch-baked for a dairy-free Whole30 and paleo American breakfast.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
285Calories
18gProtein
19gFat
9gCarbs
1gSugar
2gFiber
285mgSodium
372mgChol
Goes well with
Zuccardi MalbecZuccardi Malbec — A medium-bodied red wi...
local
Sweet TeaSweet Tea — A clean, aromatic tea that r...
international
Instructions
1
Prep
Finely dice shallot and slice cremini mushrooms. Roughly chop baby spinach. Whisk together 4 eggs, 1 tsp olive oil, ground flaxseed, chia seeds, salt, and pepper until smooth. Preheat oven to 180°C and grease a 6-hole muffin tin with 1 tsp olive oil.
2
Saute
Heat 1 tbsp olive oil in a medium pan over medium heat. Add diced shallot, cook 1–2 minutes until softened. Add sliced mushrooms and thyme, cook 4–5 minutes until golden with no liquid remaining. Stir in spinach, cook 1 minute until just wilted. Cool fully.
3
Build
Fold cooled mushroom-spinach mixture and parsley into the egg mixture, distributing evenly. Divide between 4 greased muffin holes, filling each three-quarters full.
4
Bake
Place tin in preheated 180°C oven, bake 20–22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean. Cool in tin 10 minutes, then turn out onto a rack to cool fully.
5
Plate
Portion into 2 airtight containers with 2 cups each. Refrigerate up to 4 days. Reheat in microwave 30–45 seconds or in oven at 160°C for 5 minutes, and serve with sliced avocado or cherry tomatoes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large whole eggs
- 120g (4.2 oz) cremini mushrooms
- 100g (3.5 oz) fresh baby spinach
- 1 small shallot
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 0.75 tsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 18ml (1 tbsp + 1 tsp) extra-virgin olive oil