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Breakfast Egg Muffins with Mushrooms and Spinach

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Breakfast Egg Muffins with Mushrooms and Spinach – these crustless mini quiches are perfect for breakfast, brunch, or potluck! Packed with protein, fiber, and veggies. Vegetarian, gluten free recipe.

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These little muffins are so easy to make, and it’s one of those fast (and nice-looking) breakfast recipes that you can whip up in the matter of minutes if you have to prepare breakfast for a lot of people. I am not a morning person, and the last thing I want to do is to be slaving at the kitchen in the morning, cooking.  Instead, make these – the recipe makes a lot – perfect for a company!  Minimum amount of effort – resulting in 12 delicious servings!  These can also be made a day in advance (and they keep well in the refrigerator for a week).

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So easy: just combine cooked mushrooms, cooked spinach with eggs, cheese. If your mixture is a little watery from cooked spinach or mushrooms – that’s totally fine:

Mixing eggs, mushrooms, and spinach

Then, fill the slightly greased muffin pan with the egg and vegetables mixture – fill each muffin 3/4 full:

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Bake at 350 F for about 25 minutes – and they’re done!

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These keep well in the refrigerator for a week! It’s a great way to make ahead breakfast and pack it for work, school, or a picnic!

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Breakfast Egg Muffins with Mushrooms and Spinach

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 12 muffins

Breakfast Egg Muffins with Mushrooms and Spinach

Ingredients

  • 1 tablespoon olive oil
  • salt
  • 6 oz mushrooms, thinly sliced
  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups grated cheddar cheese
  • 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)

Instructions

  1. In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
  2. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  3. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
http://juliasalbum.com/2015/03/breakfast-egg-muffins-with-mushrooms-and-spinach/

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