Spinach Mushroom Egg Muffins

Spinach Mushroom Egg Muffins are a delightful and nutritious breakfast option that combines the earthy flavors of mushrooms with the freshness of spinach. These muffins are perfect for meal prep, offering a convenient and protein-rich start to your day.

Why You’ll Love This Recipe

Spinach Mushroom Egg Muffins are not only delicious but also incredibly versatile. They are:

• Nutritious: Packed with protein, vitamins, and minerals.
• Convenient: Ideal for on-the-go breakfasts or snacks.
• Customizable: Easily adaptable with your favorite vegetables or cheeses.
• Make-Ahead Friendly: Can be prepared in advance and stored for later use.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon olive oil
• 8 ounces white button mushrooms, sliced
• 10 ounces fresh spinach
• 6 eggs
• Salt and freshly ground black pepper, to taste
• 6 ounces feta cheese

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with nonstick cooking spray.
2. In a large skillet over medium-high heat, heat the olive oil. Add the sliced mushrooms and a pinch of salt. Cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
3. Using a slotted spoon, transfer the mushrooms to a mixing bowl, leaving any remaining liquid in the skillet.
4. Add the fresh spinach to the skillet with the remaining liquid. Cook until wilted, about 5 minutes.
5. Transfer the cooked spinach to the bowl with the mushrooms. Stir in the feta cheese.
6. In a separate bowl, beat the eggs with salt and pepper to taste.
7. Divide the mushroom, spinach, and cheese mixture evenly among the muffin cups.
8. Pour the beaten eggs over the vegetable mixture in each muffin cup, filling each nearly to the top.
9. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.

Servings and Timing

• Servings: 12 egg muffins
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes

Variations

• Cheese Options: Substitute feta with goat cheese or blue cheese for a different flavor profile.
• Vegetable Additions: Add diced bell peppers, onions, or tomatoes for extra texture and taste.
• Protein Boost: Incorporate cooked bacon or sausage for added protein.

Storage/Reheating

• Refrigeration: Store leftover egg muffins in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the muffins individually on a baking sheet, then transfer to a freezer-safe bag. They can be frozen for up to 2 months.
• Reheating: To reheat, microwave a muffin for about 1 minute. If frozen, thaw overnight in the refrigerator before reheating.

FAQs

How do I prevent the egg muffins from sticking to the pan?

Ensure that you generously grease the muffin tin with nonstick cooking spray or use silicone muffin liners to prevent sticking.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and squeeze out excess moisture before adding it to the recipe.

What other types of mushrooms can I use?

Feel free to use cremini, portobello, or shiitake mushrooms as alternatives to white button mushrooms.

Can I make these muffins dairy-free?

Yes, omit the cheese or use a dairy-free cheese substitute to make the muffins dairy-free.

How can I make these muffins vegetarian?

This recipe is already vegetarian. Just ensure that any added ingredients, like cheese, are also vegetarian-friendly.

Are these muffins gluten-free?

Yes, the basic recipe is gluten-free. However, always check the labels of any added ingredients to ensure they are gluten-free.

Can I add herbs or spices for extra flavor?

Absolutely. Consider adding herbs like basil, oregano, or thyme, and spices like paprika or chili flakes to enhance the flavor.

How long can I store these muffins in the freezer?

You can store the muffins in the freezer for up to 2 months. Ensure they are properly wrapped or stored in a freezer-safe container.

Can I double the recipe?

Yes, you can double the ingredients to make 24 muffins. Adjust the baking time as needed and ensure even distribution among muffin cups.

What is the best way to reheat the muffins?

Reheat the muffins in the microwave for about 1 minute. If reheating from frozen, thaw them overnight in the refrigerator before microwaving.

Conclusion

Spinach Mushroom Egg Muffins are a versatile and healthy breakfast option that can be tailored to your taste preferences. Whether you’re preparing them for a quick weekday breakfast or a leisurely weekend brunch, these muffins are sure to satisfy. Enjoy the convenience and deliciousness they bring to your table.

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