Mushroom Omelet Bread Cups

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5 from 1 review

Looking for a fresh brunch meal? Mushroom Omelet Bread Cups are perfectly baked in the oven and ready in under 40 minutes. They’re delicious, healthy and sure to impress.

  • Author: Jessica
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 bread cups 1x


Units Scale
  • 6 pieces of bread
  • 3/4 cup egg whites
  • 1/4 cup cottage cheese
  • 1/3 cup shredded cheese
  • 1 teaspoon olive oil
  • 1/2 cup mushrooms, diced
  • 1/4 cup roasted red peppers, diced
  • 1/2 teaspoon baking powder


  1. In a large skillet over medium heat, sauté mushrooms in oil for 3 to 4 minutes or until they release water. Add red peppers and cook for 1 minute. Set aside when done.
  2. Preheat oven to 375 F (190 C).
  3. In a food processor, combine eggs and cottage cheese.
  4. Coat muffin tin with cooking spray.
  5. Trim crust from bread and press one slice into each muffin tin. Try covering as much of the sides of the tin as possible
  6. Evenly spoon mushroom mixture into each bread cup.
  7. Cover with cheese and egg mixture.
  8. Bake muffins for 20-22 minutes, or until muffin tops are firm.
  9. Let muffins cool for 5 minutes before removing from tin.
  10. Enjoy!

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