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Spinach Mushroom Egg Muffin (Recipe)
Easy-to-make veggie egg muffins packed with protein and fiber.
BY Tiffany S, Sept 27, 2023
Spinach Mushroom Egg Muffin (Recipe)
Ingredients
- 6 eggs
- 1 tablespoon extra virgin olive oil (Kasadrinos **FREE Bottle**)
- Salt and freshly ground black pepper
- 8 ounces white button mushrooms sliced
- 10 ounces fresh spinach
- 6 ounces crumbled feta cheese
Instructions
- 1. Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Set aside.
- 2. In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- 3. Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet.
- 4. To the skillet with the liquid, add spinach and ¼ cup of water. Cook spinach until wilted, about 5 minutes.
- 5. Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- 6. Divide the beaten egg mixture among the muffin cups, filling each nearly to the top. Bake until a toothpick inserted comes out clean, about 25 minutes.
- 7. Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.
Enjoy!!!
Servings : 4
Ready in : 40 Minutes
Course : Breakfast, Dinner, Lunch, Main Dish
Calories: 356kcal
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