Spinach and Mushroom Egg Muffins

Introduction:

Start your day with these savory Spinach and Mushroom Egg Muffins—a delicious and healthy breakfast option that’s easy to prepare and perfect for meal prep. Packed with protein, fiber, and essential vitamins, these muffins are made with eggs, fresh spinach, and sautéed mushrooms. They’re baked to golden perfection and can be enjoyed fresh or reheated throughout the week. Whether you’re looking for a grab-and-go breakfast or a nutritious addition to your morning routine, these egg muffins have got you covered.

Why You’ll Love This Recipe:

• Perfect for meal prep—make them ahead for busy mornings.

• High in protein to keep you full and energized.

• Packed with vegetables for added nutrition.

• Easy to customize with your favorite ingredients.

Ingredients:

• 6 large eggs

• 1 cup fresh spinach, chopped

• 1/2 cup mushrooms, diced

• 1/4 cup milk (optional, for creaminess)

• 1/4 cup shredded cheese (optional, for flavor)

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• Olive oil or cooking spray

Instructions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a muffin tin with olive oil or cooking spray.

2. Sauté the Vegetables:
   Heat a small skillet over medium heat. Add a drizzle of olive oil, then sauté the diced mushrooms for 2-3 minutes until softened. Add the chopped spinach and cook for another minute until wilted. Remove from heat and set aside.

3. Prepare the Egg Mixture:
   In a medium bowl, whisk the eggs until well combined. Stir in milk (if using), garlic powder, salt, and pepper.

4. Assemble the Muffins:
   Divide the sautéed spinach and mushrooms evenly among the muffin cups. Pour the egg mixture over the vegetables, filling each cup about 3/4 full. Sprinkle shredded cheese on top, if desired.

5. Bake:
   Place the muffin tin in the oven and bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.

6. Cool and Serve:
   Let the muffins cool for a few minutes before removing them from the tin. Serve warm or store for later use.

Health Benefits:

• Eggs: High in protein and essential nutrients like choline, which supports brain health.

• Spinach: A great source of iron, vitamins A and C, and antioxidants.

• Mushrooms: Low in calories but rich in B vitamins and minerals like selenium and copper.

Variations:

• Add diced bell peppers or cherry tomatoes for extra color and flavor.

• Use feta or goat cheese for a tangy twist.

• Swap spinach for kale or arugula for a different green.

• Add cooked bacon or sausage crumbles for a heartier option.

FAQs:

Can I freeze these egg muffins?
Yes! Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat in the microwave or oven before serving.

How long do they last in the fridge?
These egg muffins stay fresh in the refrigerator for up to 5 days.

Can I use egg whites instead of whole eggs?
Absolutely! Substitute 12 egg whites for the 6 whole eggs if you prefer a lighter option.