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Turkey Bacon, Mushroom + Cheddar Egg Cups

nutrition Jan 14, 2022

This recipe was originally published on the Larissa Nicole Fitness blog. For more drool-worthy, easy and healthy recipe ideas - click here!

Hey HIH fam!

This Turkey Bacon, Mushroom + Cheddar Egg Cups recipe is a quick 30-minute meal or snack idea that absolutely any busy woman can whip up in advance and take them to-go in a pinch.

Now, as an avid carb fan (I’m Italian, after all), you’ll know I’m definitely not a keto fan. However, this low-carb, high-protein breakfast or snack is definitely my go-to whenever I’m planning to turn the carbs up a notch later in the day. (After all, life’s about balance!)

And come on, who doesn’t love bacon, or mushrooms, or cheddar cheese? And putting them all together? Sooooo delicious + an amazing high protein breakfast or snack option!

Once you give it a try I can almost guarantee (just almost!) that it will be one of your go-to quick low carb, high protein meals. 

And hey - if you’re a fan of mixing things up, feel free to swap out the cheese, protein + veggie toppings for another of your faves. The options are limitless!

Grab the recipe + details below!

With love and wellness,


CPT, Transformation Coach



  • 4 pieces turkey bacon, cooked + chopped

  • 1 cup egg whites⁠

  • 8 eggs⁠

  • 1 cup cheddar cheese⁠

  • 2 cup cremini mushrooms, sliced + cooked

  • Olive or avocado oil spray⁠

  • Salt and pepper (as desired)⁠


  1. Preheat oven to 350

  2. Spray muffin tin with olive or avocado oil and set aside

  3. In a medium bowl, whisk together eggs, egg whites, salt and pepper.

  4. Into the muffin tin, add a small spoonful each of cooked mushrooms and turkey bacon. Then, pour the egg mixture over top, filing so there is a bit of room at the top. Finally, sprinkle a bit of cheddar cheese into each muffin cup.

  5. Place into the oven and cook for 17-20 minutes. (Note: If the top isn’t golden, feel free to broil for 1-2 minutes at the very end.)

  6. Cool for 10 minutes before taking a knife or spatula and scooping each “cup” out of its container and onto a clean dish. 

  7. Serve immediately, or wait to fully cool before placing into storage containers for easy breakfasts throughout the week.


Servings 12

Calories per serving 123

Fats, 7g

Carbohydrates, 2g

Fibre, 1g

Protein, 12g

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