These spinach and mushroom egg muffins are a great make-ahead option. You can prepare them in advance and store them in an airtight container in the refrigerator. They can be enjoyed cold or reheated for a quick and nutritious breakfast on busy mornings.
Ingredients:
- 6 large eggs
- 1 cup baby spinach, chopped
- 1/2 cup mushrooms, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup grated cheddar cheese (optional)
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions:
- Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
- In a bowl, whisk the eggs until well beaten. Season with salt and pepper.
- Heat a non-stick skillet over medium heat. Add the mushrooms, bell pepper, and onion. Sauté for about 5 minutes until they start to soften. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and let it cool slightly.
- Divide the sautéed vegetables evenly among the greased muffin tin cups.
- Pour the beaten eggs over the vegetables, filling each cup about 3/4 full. If desired, sprinkle a little grated cheddar cheese on top of each muffin.
- Place the muffin tin in the preheated oven and bake for approximately 15-20 minutes, or until the eggs are set and lightly golden on top.
- Once cooked, remove the muffin tin from the oven and allow the egg muffins to cool for a few minutes. Use a butter knife to gently loosen the edges and remove the muffins from the tin.
Enjoy.
Please follow and like us:
