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Starbucks Egg Bites Recipe

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.