Mushroom & Swiss Egg Cups

Let’s all be honest for a moment and talk about eating eggs for breakfast every day. You thinking what I’m thinking? Yah. It gets OLD. Fast. This recipe is one of my all time favorites for changing up the breakfast monotony. I’m fairly certain I give this recipe out to clients multiple times per week.

Here’s the beauty of this meal idea. You can find a TON of variety in the ingredients. Chopped onions and bell peppers. Turkey sausage with mushrooms. Turkey bacon with cheddar cheese and dijon mustard. Chopped asparagus and ham. I could go on…and on. This is just one simple version I happen to make this week. (Yes, this picture was taken at 5:45am. No sunlight!)

The other great news, these egg cups reheat wonderfully. Hard to do with eggs. Bake 12 egg cups on the weekend and have breakfast ready to go through the week. Eureka!

Mushroom & Swiss Egg Cups

Course: Breakfast

Servings: 6 servings

Calories: 277kcal

Author: Steph Wagner

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Ingredients

• 12 eggs
• 1/2 cup 2% cottage cheese
• 1 cup mushrooms, chopped
• 1 cup shredded low-fat swiss cheese
• 1 cup ham, chopped

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Instructions

• Preheat oven to 350 F.
• Crack eggs into large mixing bowl. Whisk lightly until yolks are broken.
• Add all other and combine well.
• Spray a 12 cup muffin pan generously with cooking spray. Fill cups with egg mixture until 2/3 full.
• Bake for 30 minutes, let cool and serve. Also reheats very well!

Nutrition

Serving: 3oz | Calories: 277kcal | Carbohydrates: 5g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 516mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 632IU | Calcium: 206mg | Iron: 2mg