Egg Muffin Cups with Mushroom “Bacon”

Make these Egg Muffin Cups on Sunday and you’re good for the rest of the week boss babes!

These Egg Muffins are so flavorful! Instead of actual bacon or ham in your egg muffin, I marinated the mushrooms in a combo of flavors and transformed them into a spot-on alternative!

Baking your eggs in a muffin tin is a great way to portion control your breakfast.  Plus, they are easy to slide into a plastic bag or glass container to keep in the fridge.  Take them out when you are ready and you have a protein-packed start to your day!

I was scrolling through Pinterest for some inspiration for these egg muffin cups.  I saw so many with bacon or ham.  I thought, how can I make something veggie-based & healthy, but STILL taste similar to those cured meats.

That’s where liquid smoke came into my mind.  You will find liquid smoke in the condiments section, but I really like this one.

Add the veggies you love most in your egg muffin.  You can easily customize these cups.

Feel free to make this mushroom bacon for any other recipe.  Remember Bacon Bits??  Sprinkle your healthy bacon bits, this mushroom bacon recipe, on your salad, on a sandwich, the possibilities are endless!

These Egg Muffins are seriously #breakfastgoals.  They are


Protein Filled


Travel Friendly


Portion Controlled


If you give this recipe a try, let me know! Leave a comment below, and don’t forget to take a picture, tag me and use the hashtag #cookwithkatrina on social media! I LOVE to see your creations!


1 egg w/ yolk per cup

3 oz, or just over 1/3 cup egg whites per cup

1/4 cup finely chopped red onion

1/4 cup arugula

1/4 cup chopped parsley

 ~ For the Mushroom Bacon ~

1/2 cup or one handful of finely chopped white mushrooms

1 TBS olive oil

1 tsp coconut aminos

1 tsp maple syrup

1 tsp liquid smoke

1/2 tsp smoked paprika

pinch of salt & garlic powder

Servings: Makes 6 servings


1. In a small mixing bowl, add all mushroom bacon ingredients.  Stir to combine.  Add the mushrooms and mix the sauce to cover all the mushrooms.  Let stand for 15 minutes

2. Preheat oven to 350 degrees.  Lightly oil a muffin tin with an olive oil spray.

3. Heat a skillet on medium heat.  Drain mushroom mixer in a colander to remove excess liquid.  Add mushrooms to the skillet and cook until mushrooms become crispy, about 5-7 minutes.  You could also bake these mushroom bacon bits, but I didn’t test that.  Remove from heat and set aside.

4. Whisk egg white and whole egg measurements per cup in a small mixing bowl.  Pour mixture into muffin tins.  The mixture should fill the tin about 3/4 to the top.

5. Add a pinch of mushroom bacon, onions, arugula, and parsley to each cup.

6. Bake in oven for 25 minutes.  Allow to cool slightly before serving.  Or, refrigerate and enjoy later.