Description
These savory muffins are a delightful blend of sautéed mushrooms, fresh spinach, and creamy eggs, perfect for breakfast, brunch, or a cozy dinner.
Ingredients
Scale
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup diced onion (optional)
- 1/2 teaspoon garlic powder (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a skillet, heat olive oil over medium heat and sauté diced onions until translucent.
- Add diced mushrooms and spinach to the skillet, cooking until the spinach wilts.
- In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder until frothy.
- Stir in the sautéed vegetable mixture and shredded cheese.
- Pour the mixture into the muffin tin cups, filling them 3/4 full.
- Bake for 18-20 minutes until set and golden on top.
- Cool slightly before removing from the pan.
Notes
Make-ahead tips: Prepare the vegetable mixture a day in advance. Freeze muffins individually wrapped for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 200mg