Breakfast Egg Muffins with Mushrooms and Spinach

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

Keyword breakfast egg muffins, savory vegetable muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 124kcal

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
¾ cup spinach , cooked and drained (about 8 oz fresh spinach)

Instructions

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.
Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
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.
Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

Nutrition