Mushroom & Thyme Egg Cups | Kevin Wagonfoot
I’ll be honest—I used to think egg cups were just fancy decorations. Then I realized they’re actually the perfect vessel for cramming mushrooms, thyme, and eggs into one little package that somehow feels both elegant and, well, easy. This recipe from the 5-Ingredient Paleo Cookbook changed my mornings for the better.
These little guys come together faster than I can usually find my car keys, and they’re the kind of thing that makes you feel like you’ve got your life together, even when you don’t. Plus, they’re ridiculously portable if you need to eat on the go.
Why This Works for Paleo
The beauty of Paleo eating is stripping things back to what actually nourishes you, and this recipe does exactly that. Eggs, mushrooms, and thyme—no grains, no processed nonsense, just whole ingredients your body recognizes. The fat from the eggs keeps you satisfied, the mushrooms add umami depth and minerals, and thyme brings actual flavor without relying on sugar or additives. It’s simple enough to make on a weeknight, but substantial enough to power you through your day.
From the cookbook
5-Ingredient Paleo Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Mushroom & Thyme Egg Cups
Start your day off right with these savory Mushroom & Thyme Egg Cups, packed with flavor and nutrients. They are easy to prepare, making breakfast a breeze!
Ingredients
- 6 large eggs
- 1 cup mushrooms, chopped
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil
- salt to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure your egg cups bake evenly and rise beautifully. A hot oven is key for proper baking.
- In a skillet, heat olive oil over medium heat, then add the chopped mushrooms. Cook until they soften, about 5 minutes, releasing their flavorful juices.
- In a bowl, whisk the eggs until well combined. Add fresh thyme and a pinch of salt for seasoning. This mixture forms the base of your egg cups.
- Add the sautéed mushrooms to the egg mixture and stir gently. Make sure to incorporate everything evenly so every bite is delicious.
- Pour the mixture into greased muffin tins, filling each cup about three-quarters full. Bake for 15-20 minutes, watching for them to puff up and turn golden.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip drying out your mushrooms after slicing—a quick pat with a paper towel means they'll actually caramelize instead of steam themselves into sad little discs.
- Fresh thyme makes a real difference here, but dried will work in a pinch. Just use about a third of the amount, since the flavor concentrates.
- I make a double batch and reheat them gently the next morning. They're not quite as good as fresh, but they're close enough when I'm running behind.
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