Description
A savory and healthy muffin filled with spinach and mushrooms, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup all-purpose flour
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté mushrooms until soft.
- Add spinach to the skillet and cook until wilted.
- In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.
- Stir in the flour and mix until combined.
- Add the sautéed spinach and mushrooms to the egg mixture.
- Fold in the shredded cheese.
- Grease a muffin tin and pour the mixture into each cup.
- Bake for 20-25 minutes or until golden and set.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- You can substitute any cheese of your choice.
- These muffins can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Spinach Mushroom Quiche Muffins, breakfast muffins, healthy snacks