Description
These Spinach Mushroom Egg Muffins are a healthy, protein-packed breakfast option made with eggs, fresh spinach, mushrooms, and cheese. They’re perfect for meal prep and great for on-the-go mornings.
Ingredients
Units
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a muffin tin or line with silicone liners.
- Heat olive oil in a skillet over medium heat. Add diced mushrooms and cook until softened, about 5 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 2 more minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together eggs, milk, salt, and pepper.
- Stir in the sautéed mushrooms and spinach, and add cheese if using.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
- Allow to cool slightly before removing from the tin. Serve warm or store in the fridge for up to 5 days.
Notes
- You can customize with other vegetables like bell peppers or onions.
- Use egg whites or egg substitute for a lower-calorie version.
- Great for freezing – just reheat in the microwave before eating.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 140mg
