Savory Spinach and Mushroom Egg Muffins
These Spinach and Mushroom Egg Muffins are perfect for a quick, healthy breakfast. Customize them easily and enjoy a nutritious start to your day!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 10 large eggs
- 1 cup chopped fresh spinach
- 1 cup sliced mushrooms button or cremini
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin pan with olive oil.
- In a skillet, heat olive oil over medium heat. Add mushrooms and sauté until they release their moisture and become browned, about 5 minutes.
- In a large bowl, whisk together eggs, salt, and pepper. Stir in chopped spinach, sautéed mushrooms, and shredded cheese until well combined.
- Divide the egg mixture evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until the egg muffins are set and lightly golden.
- Remove from the oven and let cool in the pan for a few minutes. Use a knife to gently release the muffins and serve warm.
Notes
These egg muffins can be stored in the refrigerator for up to 4 days or frozen for up to 1 month. Reheat in the microwave for a quick breakfast option.