Print
savory vegetable muffins with spinach, eggs, mushrooms, gluten free KETO recipe

Breakfast Egg Muffins with Mushrooms and Spinach

Savory Vegetable Egg Muffins with Mushrooms and Spinach - easy-to-make muffins that are perfect for breakfast, brunch, or potluck!   These veggie egg muffins are packed with protein, fiber, and veggies. 

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 124 kcal
Author Julia

Ingredients

  • 1 tablespoon olive oil
  • salt
  • 6 oz mushrooms , thinly sliced
  • 6 eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups cheddar cheese , shredded
  • 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.
Nutrition Facts
Breakfast Egg Muffins with Mushrooms and Spinach
Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 102mg 34%
Sodium 201mg 8%
Potassium 111mg 3%
Total Carbohydrates 1g 0%
Protein 8g 16%
Vitamin A 9.8%
Vitamin C 1%
Calcium 15.6%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.