Looking for a quick, healthy, and delicious breakfast option that you can enjoy on the go? These Savory Spinach and Mushroom Egg Muffins are perfect for busy mornings. Packed with protein, vitamins, and flavor, they make an excellent start to your day. Not only are they easy to make, but they are also versatile, allowing you to customize the ingredients to suit your taste preferences or dietary needs. Whether you’re meal prepping for the week or need a nutritious snack, these egg muffins are sure to become a staple in your kitchen.
Ingredients
- 1 tablespoon of coconut oil
- 2 cups of fresh baby spinach (reduce to 1 cup if you prefer a milder spinach flavor)
- 7 large eggs or 1 ¾ cups of egg whites/egg substitute (for a lighter option, use 1 ¾ cups of liquid egg whites and 1-2 whole eggs)
- 8 oz package of baby bella or white mushrooms, sliced or diced finely
- ¼ cup finely diced red bell pepper (optional)
- ¼ cup of finely chopped red bell pepper (optional)
- ¼ cup shredded cheese of your choice (optional; feta adds a nice tang)
- Freshly ground black pepper to taste
- Optional add-ins: Ground turkey sausage, cooked bacon, asparagus, broccoli, or any other favorite veggies or proteins
Instructions
- Prepare the Vegetables: Preheat your oven to 350°F (175°C). Warm a medium-sized skillet over medium heat and melt the coconut oil. Once melted, sauté the mushrooms until they release their moisture and start to brown, about 5 minutes. Add the spinach and cook until wilted, another 2-3 minutes. If using bell pepper and onion, add them to the pan and cook until softened.
- Mix the Eggs: In a large bowl, whisk together the eggs or egg whites. If you’re adding cheese, mix it into the egg mixture at this stage.
- Combine and Pour: Fold the sautéed vegetables into the egg mixture until evenly distributed. If you’re adding any other ingredients like cooked sausage or bacon, now’s the time to stir them in as well.
- Fill the Muffin Tin: Lightly grease a 12-cup muffin tin or line it with silicone baking cups. Pour the egg and vegetable mixture into each cup, filling them about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg muffins are fully set and lightly golden on top. A toothpick poked into the middle should come out without any batter stuck to it.
- Allow the muffins to cool in the pan for a few minutes, then move them to a wire rack to cool completely. You can enjoy them warm or at room temperature.
- Store: Once completely cooled, store the muffins in an airtight container in the refrigerator for up to five days. simply pop them in the microwave for 20-30 seconds.
Conclusion
These Savory Spinach and Mushroom Egg Muffins are a versatile and healthy option for breakfast, lunch, or even a protein-packed snack. The beauty of this recipe lies in its flexibility—feel free to experiment with different vegetables, proteins, and cheeses to make it your own. Not only are they easy to make, but they are also perfect for meal prep, ensuring you have a nutritious option ready to go at any time. Enjoy the convenience of a delicious, home-cooked meal that fits perfectly into your busy lifestyle!