These Kale, Mushroom and Goat Cheese Egg Cups are one of those handy little recipes that work just as well for a quick breakfast as they do for brunch or meal prep. You get fluffy baked eggs with earthy mushrooms, fresh kale, and creamy, tangy goat cheese in every bite. There’s also a little flour and baking powder in the mixture, which gives these egg cups a bit more structure than your usual baked egg muffins. Make a batch of 12, keep a few in the fridge, and breakfast for the next couple of days suddenly becomes very easy.
Try my Chocolate Zucchini Oat Muffins recipe.
Why You’ll Love This Recipe
- Easy to make: Everything gets mixed in one bowl before going into the muffin pan.
- Great for meal prep: Make 12 at once and keep extras in the refrigerator.
- Full of savory flavor: Mushrooms, kale, and goat cheese work really well together.
- Portable: These are easy to grab for breakfast or pack into a lunchbox.
- Simple ingredients: There’s nothing particularly complicated here.
- Easy to customize: The vegetables and cheese can be changed depending on what you have.
- Good hot or cold: They’re tasty straight from the oven but also work well chilled or at room temperature.
Try my Egg Broccoli and Ham Breakfast Muffins recipe.
What You’ll Need to Make Kale, Mushroom and Goat Cheese Egg Cups
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Makes: 12 egg cups
- Course: Breakfast / Brunch / Snack
- 1 ounce (30 g) kale, chopped
- 3.5 ounces (100 g) mushrooms, chopped
- 2 ounces (60 g) goat cheese, crumbled
- 8 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ounces (60 g) all-purpose flour
- ½ teaspoon baking powder
You’ll also need a 12-hole muffin pan along with silicone muffin liners or cooking spray/oil for greasing.
Try my Chocolate Zucchini Muffins recipe.
What You’ll Need to Do
⇒ Start by preheating your oven to 350°F (175°C).
⇒ Prepare a 12-hole muffin pan with silicone liners. You can also skip the liners and give the muffin cups a generous coating of cooking spray or a little oil.
⇒ I’d avoid plain untreated paper liners if possible because egg mixtures have a habit of sticking to them.
⇒ Grab a large mixing bowl and add the chopped kale, mushrooms, and crumbled goat cheese.
⇒ Crack in the eggs, then season everything with salt and black pepper.
⇒ Give it all a good stir until the vegetables and cheese are nicely distributed through the eggs.
⇒ Add the flour and baking powder.
⇒ Stir gently until the flour disappears into the mixture and everything is evenly combined. There’s no need to beat it aggressively.
⇒ Divide the mixture evenly between the 12 muffin cups.
⇒ Bake for 20 to 25 minutes, until the tops are set and the centers no longer look wet. A toothpick or thin knife inserted into the middle should come out mostly clean.
⇒ Remove the pan from the oven and let the egg cups sit for about 5 minutes before taking them out.
Serve them warm, or allow them to cool completely if you’re saving them for later.
Try my Spinach Feta Muffins recipe next.
Easy Ingredient Swaps
Kale: Baby spinach is probably the easiest alternative.
Mushrooms: Try chopped bell peppers, zucchini, broccoli, or asparagus.
Goat cheese: Feta works particularly well if you like a salty, tangy cheese.
All-purpose flour: Whole wheat flour can be used for a slightly different texture.
Black pepper: Add a pinch of red pepper flakes if you want a little heat.
Goat cheese and kale: You can swap both at once and make a spinach-and-feta version.
Try my Cheesy Broccoli Muffins recipe.
Some Twist and Tweak Ideas
Add chopped green onions or chives for a little onion flavor.
Mix in finely chopped roasted red peppers for extra color.
Add fresh herbs such as parsley, basil, or dill.
Throw in a little cooked bacon or ham for a meatier version.
Add a pinch of smoked paprika for a deeper savory flavor.
A little grated Parmesan can be added along with the goat cheese if you want them cheesier.
For some heat, add chopped jalapeño or a pinch of chili flakes.
You can even turn these into mini egg cups by using a mini muffin pan and reducing the baking time.
Try my Broccoli Cheese Egg Muffins recipe.
Some Helpful Tips
Chop the vegetables fairly small. Large mushroom or kale pieces can make the egg cups harder to portion evenly.
Don’t overmix after adding the flour. Stir just until everything is incorporated.
Use silicone liners or grease the pan well. Egg muffins are notorious for sticking to regular paper liners.
Divide the mixture evenly. Giving each muffin cup roughly the same amount helps them bake at the same rate.
Check them at 20 minutes. Oven temperatures vary, and smaller egg cups can finish earlier.
Let them rest before removing them. About 5 minutes makes them easier to lift from the pan.
Don’t worry if they puff up in the oven. Egg cups naturally rise while baking and may settle slightly as they cool.
Try my Breakfast Egg Sausage Muffins recipe.
Some Budget-Friendly Tips
Regular button mushrooms are usually less expensive than specialty mushroom varieties and work perfectly here.
Buy kale by the bunch rather than in small prepared bags if that works out cheaper at your grocery store.
Goat cheese can be one of the more expensive ingredients, so feta is a good lower-cost substitute.
Store-brand eggs, flour, and baking powder work just as well.
This is also a good recipe for using small amounts of vegetables left in the refrigerator rather than letting them go to waste.
Try my Whole-Grain Banana Yogurt Muffins recipe.
Some Serving Ideas
Serve these egg cups with:
- Toast or an English muffin
- Fresh fruit
- Avocado
- Breakfast potatoes
- A simple green salad
- Sliced tomatoes
- Greek yogurt
- Fresh berries
- Roasted vegetables
For breakfast, two or three egg cups with toast and fruit make an easy meal.
They also work nicely as part of a bigger brunch spread alongside pancakes, fruit, potatoes, and coffee.
Great for Meal Prep
These egg cups are particularly useful for make-ahead breakfasts.
Bake the entire batch, allow them to cool completely, and store them in the refrigerator.
In the morning, you can grab a couple and reheat them in less time than it takes to make eggs from scratch.
If you’re packing them for work or school, they’re also perfectly good eaten cold or at room temperature.
Some Storage and Reheating Tips
Allow the egg cups to cool completely before storing them.
Place them in an airtight container and refrigerate for up to 4 days.
For longer storage, freeze the cooled egg cups individually before transferring them to a freezer-safe container or bag. They can be frozen for around 2 months.
To reheat refrigerated egg cups, microwave them for around 20 to 30 seconds at a time until warmed through.
You can also reheat them in a 325°F (165°C) oven for several minutes.
If reheating from frozen, thaw them overnight in the refrigerator first for the best texture.
Avoid overheating them, since eggs can become rubbery if cooked for too long a second time.
Final Thoughts
These Kale, Mushroom and Goat Cheese Egg Cups are simple, practical, and easy to keep around for busy mornings.
The mushrooms bring that earthy savory flavor, the kale adds some freshness, and little pockets of goat cheese give you a creamy, tangy bite every now and then.
What I like most is how convenient they are. One quick batch gives you 12 individual portions, and they’re just as useful for breakfast meal prep as they are for brunch, snacks, or a quick bite when you don’t feel like cooking again.
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Kale, Mushroom and Goat Cheese Egg Cups
I love keeping these Kale, Mushroom and Goat Cheese Egg Cups around for busy mornings! 🥚🌿 They’re savory, fluffy, cheesy, and easy to grab straight from the fridge.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare a 12-hole muffin pan with silicone liners, or grease each cup thoroughly with cooking spray or oil.
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Place the chopped kale, mushrooms, and crumbled goat cheese in a large mixing bowl.
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Add the eggs, salt, and black pepper, then stir until the ingredients are evenly combined.
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Add the all-purpose flour and baking powder.
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Stir gently until the dry ingredients are fully incorporated into the egg mixture.
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Divide the mixture evenly among the 12 prepared muffin cups.
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Bake for 20 to 25 minutes, or until the centers are set and no longer wet.
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Remove the muffin pan from the oven and allow the egg cups to rest for approximately 5 minutes.
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Carefully remove the egg cups from the pan and serve warm, or cool completely before storing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 95kcal
- % Daily Value *
- Total Fat 5.5g9%
- Cholesterol 125mg42%
- Sodium 180mg8%
- Total Carbohydrate 5g2%
- Dietary Fiber 0.4g2%
- Sugars 0.7g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Estimated Glycemic Index: ~25
Estimated Glycemic Load per Egg Cup: ~2
