Mushroom & Swiss Egg Cups

Steph Wagner

October 19, 2012

Mushroom & Swiss Egg Cups


Mushroom Swiss Egg Cups. Low carb and weight loss surgery friendly!

Let’s all be honest for a moment and talk about eating eggs for breakfast every day. You thinking what I’m thinking? Yah. It gets OLD. Fast. This recipe is one of my all time favorites for changing up the breakfast┬ámonotony. I’m fairly certain I give this recipe out to clients multiple times per week.

Here’s the beauty of this meal idea. You can find a TON of variety in the ingredients. Chopped onions and bell peppers. Turkey sausage with mushrooms. Turkey bacon with cheddar cheese and dijon mustard. Chopped asparagus and ham. I could go on…and on. This is just one simple version I happen to make this week. (Yes, this picture was taken at 5:45am. No sunlight!)

The other great news, these egg cups reheat wonderfully. Hard to do with eggs. Bake 12 egg cups on the weekend and have breakfast ready to go through the week. Eureka!

Mushroom Swiss Egg Cups. Low carb and weight loss surgery friendly!

Mushroom & Swiss Egg Cups

Course: Breakfast
Servings: 6 servings
Calories: 277kcal
Author: Steph Wagner
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  • 12 eggs
  • 1/2 cup 2% cottage cheese
  • 1 cup mushrooms, chopped
  • 1 cup shredded low-fat swiss cheese
  • 1 cup ham, chopped


  • Preheat oven to 350 F.
  • Crack eggs into large mixing bowl. Whisk lightly until yolks are broken.
  • Add all other and combine well.
  • Spray a 12 cup muffin pan generously with cooking spray. Fill cups with egg mixture until 2/3 full.
  • Bake for 30 minutes, let cool and serve. Also reheats very well!


Serving: 3oz | Calories: 277kcal | Carbohydrates: 5g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 516mg | Potassium: 333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 632IU | Calcium: 206mg | Iron: 2mg
Nutrition Facts
Mushroom & Swiss Egg Cups
Amount Per Serving (3 oz)
Calories 277 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 359mg120%
Sodium 516mg22%
Potassium 333mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 24g48%
Vitamin A 632IU13%
Calcium 206mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

12 thoughts on “Mushroom & Swiss Egg Cups”

  1. I’ve made some similar to this before. Mine always get rubbery when i reheat them in the microwave. Any suggestions to keep that from happening? Any other tricks to keeping them fluffy and not rubbery?

  2. Did you use the cottage cheese? I think it gives it a smoother texture. You may be beating your eggs a little too much and incorporating more air in them which can make them “spongey.” Also, make sure they are really done when you pull them out of the oven, and let them cool down before you seal them in a container. Too much moisture in the container may change the texture too. Eggs….so finicky.

  3. I am going to try these to take to MOPS tomorrow! Great idea for a brunch buffet! Can I use spinach instead of ham?

  4. Since I started adding more food in week 5 I have made these in many versions. A quick way to make something and have ready for breakfast for a week. My favorite was the cheesburger ones I made adding hamburger instead of ham and a dash of pickle juice and mustered.

  5. Steph, I tried this recipe with what I had in the house. I substituted egg beaters white with one regular egg beater (I used serving size to equal each egg), then I put in the cottage cheese, onions and bell peppers (one half cup each) and grated cheddar and monterey jack cheese (one cup). It looked a little weak but it cooked up really good and tasted awesome. I can’t wait to try other things. Thanks for the suggestion. (See I paid attention when you made suggestions. Miss you, see you in April)

  6. Is there a way to print your recipes with out all comments and extras? I keep looking for a printer friendly copy but can’t seem to find it. (Now I am showing my lack of computer skills.) I missed you at my June check up but I understand you have to take care of you. I like the new person, but…(not as much as you)! Take care of yourself and keep sharing recipes. I love them.

    Vickey Dooley

  7. Hi Vickey! I love hearing from you! Unfortunately, there is not a printer friendly function for this recipe. When you select a dinner menu on the menu’s tab it will provide you a downloadable file with the recipes and grocery list for friendly printing. The free recipes take a little more work on our part to get formatted for printing. I hope you are doing well! I miss getting to see you too :)

  8. These were delicious, Steph! I made them last night and had two at my desk for breakfast, heated up in the office microwave.

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