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.
Try my Egg Broccoli and Ham Breakfast Muffins recipe.
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.
⇒ 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.
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.
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.
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.
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.
Serve these egg cups with:
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.
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.
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.
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.
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.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated Glycemic Index: ~25
Estimated Glycemic Load per Egg Cup: ~2
