How to Cook Mushroom and Spinach Mini Cups #LowCarb

These are delicious for breakfast or brunch. They also make a great "take to office" lunch.

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How to Cook Mushroom and Spinach Mini Cups #LowCarb Recipe
11 Steps
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1
Get your ingredients and supplies ready. Remember to grease your pan. Heat oven to 350° F (180° C).

Get your ingredients and supplies ready. Remember to grease your pan. Heat oven to 350° F (180° C).

2
Put some butter or coconut oil in a pan and cook the mushrooms.

Put some butter or coconut oil in a pan and cook the mushrooms.

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3
Cook until no liquid from the mushrooms is left.

Cook until no liquid from the mushrooms is left.

4
Add the baby spinach and cook until wilted.

Add the baby spinach and cook until wilted.

5
Beat the eggs.

Beat the eggs.

6
Don't forget salt and pepper.

Don't forget salt and pepper.

7
Let the vegetable mixture cool for about 10 minutes before adding it to the beaten eggs.

Let the vegetable mixture cool for about 10 minutes before adding it to the beaten eggs.

8
Fill cupcake pan to 2/3 (Mine looks full to the top, don't do this as they will overflow your pan once they are cooking), 5 eggs are enough for 6 cups. Sprinkle some Parmesan cheese on top.

Fill cupcake pan to 2/3 (Mine looks full to the top, don't do this as they will overflow your pan once they are cooking), 5 eggs are enough for 6 cups. Sprinkle some Parmesan cheese on top.

9
Bake at 350° F (180° C) for 25 to 30 minutes.

Bake at 350° F (180° C) for 25 to 30 minutes.

10
Just out of the oven!!

Just out of the oven!!

11
Enjoy!!

Enjoy!!

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