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Swiss Chard and Mushroom Egg Cups (Whole30, Paleo)

This deliciously easy and beautiful egg cup is perfect for your next brunch, and is both Paleo and Whole30!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, brunch
Cuisine American
Servings 12 cups
Calories 138 kcal


  • muffin tin
  • Air Fryer (for optional reheating)


  • 1 1/2 cups hash browns (If doing the Whole30, be sure they are compliant!)
  • 12 eggs
  • 2 cups chopped Swiss chard
  • 2 cups chopped mushrooms
  • 2 tbsp olive oil, divided
  • 1 tsp salt


  • Preheat your oven to 350° F.
  • Spray or brush the muffin tin with olive oil. About 1/2 tbsp olive oil if you are not using a spray.
  • Press the hash browns into the muffin tin to create the "shell."
  • Brush the potatoes again with olive oil, and then place in the oven for about 15 minutes.
  • While the potatoes are cooking, chop your mushrooms and Swiss Chard.
  • Cook the Swiss chard and mushrooms over medium heat with about 1 tbsp olive oil. Add in any salt, pepper, and other spices you would like. Set aside once the vegetables are cooked.
  • Once the potatoes have cooked for 15 minutes, remove them from oven and spoon in about 1-2 tbsp of the vegetable mixture, pressing it gently into the cup.
  • Carefully crack an egg over each cup.
  • Place egg cups back into the oven for another 12-15 minutes or until the egg whites are all cooked and opaque.
  • Serve immediately! Store in the fridge in a sealed container for a few days.

Reheating instructions

  • Place egg cups in the Air Fryer and cook at 370° F for about 10 minutes or until warm.
Keyword breakfast bake, eggs, meal prep, paleo, shiitake mushrooms, swiss chard, whole30