Description
Spinach Mushroom Egg Muffins are a delightful way to start your day, packed with flavor and nutrition, perfect for breakfast or a quick snack.
Ingredients
Scale
- 6 large eggs
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced (any variety, such as button or cremini)
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a standard muffin tin with cooking spray or olive oil.
- In a medium skillet, heat olive oil over medium heat, add mushrooms, and sauté for 3-4 minutes. Add spinach and cook for an additional 2 minutes.
- In a large mixing bowl, crack the eggs, add milk, salt, and pepper, and whisk until well combined.
- Stir the sautéed spinach and mushrooms into the egg mixture, then fold in the shredded cheddar cheese.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until muffins are puffed and a toothpick comes out clean.
- Let cool for a few minutes, then run a knife around the edges and lift out the muffins.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave for 30-60 seconds or warm in the oven at 350°F for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Spinach, Mushroom, Egg, Muffins, Breakfast, Snack