Spinach and Mushroom Egg Muffins Recipe
A delightful and nutritious option for breakfast or a snack, these Spinach and Mushroom Egg Muffins are easy to make, packed with vegetables, and perfect for on-the-go meals.
Equipment
- 1 Muffin pan Preferably non-stick, to bake the egg muffins
- 1 Oven Preheated to 375°F (190°C)
Ingredients
- 6 Eggs Beaten
- 1 cup Spinach Fresh, chopped
- 1 cup Mushrooms Sliced
- 1/2 cup Onions Finely chopped
- 1/4 cup Milk Any kind, for fluffiness
- 1/2 tsp Salt
- 1/4 tsp Black pepper Ground
- Optional Cheese Shredded, for topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a muffin pan.
- In a bowl, combine the beaten eggs, chopped spinach, sliced mushrooms, chopped onions, milk, salt, and black pepper.
- Mix well until all ingredients are thoroughly combined.
- Pour the mixture evenly into the muffin pan, filling each cup about two-thirds full.
- Top with shredded cheese if using.
- Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden.
- Remove from oven and let them cool for a few minutes before removing from the muffin pan.
- Serve warm or allow to cool completely and store in an airtight container for later.
Notes
These egg muffins can be customized with your favorite vegetables or cooked meats. They're perfect for meal prep and can be stored in the refrigerator for up to 4 days or frozen for longer storage.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 2gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 165mgSodium: 220mgPotassium: 125mgFiber: 0.5gSugar: 1gVitamin A: 44000IUVitamin C: 1.7mgCalcium: 560mgIron: 0.1mg
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