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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


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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