Mushroom Spinach Egg Cups with Feta

I've been searching for a good make-ahead egg cup and I finally found one I love! I made these last week before some travel. They held up great in the cooler in my car and reheated beautifully in the microwave in my hotel room.

These are easy to customize to your liking, so if you don't like mushrooms or spinach, swap them for a veggie you'd enjoy more! Similarly, you can easily tweak the fat in these by swapping the bacon for a leaner protein like turkey. Enjoy!

INGREDIENTS:

10 slices bacon or 6 oz. deli turkey
1 tbsp. olive oil
1 container baby bella sliced mushrooms (7.5 oz)
3 c. spinach
6 large eggs or 1 1/8 c. egg whites
1/3 c. unsweetened almond milk (or any other milk)
1/3 c. feta cheese
salt and pepper, to taste

INSTRUCTIONS:

Preheat oven to 400 degrees. If using bacon, wrap it in a circle around the edges of the muffin tin. Bake for 15 minutes. When bacon is done cooking, remove the muffin tin from the oven and set aside. If not using bacon, lightly grease the sides of the muffin tin with cooking spray and set aside.
In a large skillet, add olive oil and mushrooms. Saute for about 5 minutes or until the mushrooms turn slightly brown. Then, add the spinach. Cook the spinach for about 2 minutes, or until it wilts. Remove the skillet from the heat and set aside.
In a large bowl, whisk together eggs or egg whites and almond milk. Season with salt and pepper. If using turkey, slice it into bite-size pieces and combine with the eggs. Set aside.
Spoon the veggie mixture into the muffin cups, distributing evenly. Then, add the egg mixture on top of the veggies.
Sprinkle with feta cheese and bake for 15 minutes.