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Spinach + Mushroom Egg Muffins
Spinach, mushrooms, bell peppers, onions, cheese, and herbs you likely already have on hand. Such an incredibly delicious combination!
Egg Muffins can be made ahead for meal prep and then reheated throughout the week as needed. Store in the fridge for up to 5 days. Place your muffins in an airtight container, wrapped in a paper towel until ready to eat. Heat them back up in the microwave or air fryer in 15-second increments on high until they’re completely warmed through.
🧅Many of these ingredients are likely in your kitchen right now, and if not then please note that this recipe is very flexible and forgiving, so add whatever you have on hand, and I’m guessing you’ll absolutely LOVE your results.
Embrace improvising and adapting at this time because that has made cooking FUN for centuries!
⏰️These stay great in the fridge for up to 5 days, so they also make for an EXCELLENT meal prep idea!
🥛Use ANY milk of your choice. My personal preferences for these egg cups are unsweetened coconut milk or unsweetened almond milk.
🧀Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
🥚While eggs have long been a favorite staple in many people’s diets, there has also been a lot of confusion about whether or not they are healthy due to their cholesterol content.
The science behind cholesterol can be confusing, so let’s explore more…
You may be surprised to learn that eating foods high in cholesterol does not lead to high cholesterol in the blood. In fact, the Dietary Guidelines for Americans removed the old recommendation to limit dietary cholesterol since adequate evidence was not available.
Continue reading here …
12 muffins
Ingredients:
- 1 Tbsp avocado oil or olive oil
- 6 oz button mushrooms, thinly sliced
- 1 medium yellow onion, small diced
- 1 bell pepper, small diced
- 3 fresh garlic cloves, pressed
- 2 tsps dried oregano
- 8 ozs fresh spinach, coarsely chopped
- 8 large eggs
- 1/2 cup milk of choice
- 1/2 cup freshly shredded cheddar cheese
- sea salt and ground pepper, to taste
Instructions:
Preheat your oven to 325 f. and lightly spray a standard 12-cup muffin tin generously with avocado oil cooking oil spray.
In a large bowl, whisk the eggs, milk, cheese, sea salt, and pepper. Set aside.
Heat the oil in a large skillet and sauté your mushrooms until they start to brown.
Stir in the onion, bell pepper, garlic, and oregano. Continue to saute for 2-3 minutes.
Add in the spinach and cook, stirring constantly, until just wilted, about 1-2 minutes. Remove the skillet from heat.
Stir your sauteed veggies into the egg mixture, then divide this mixture equally among your prepared muffin cups.
Bake for 20-25 minutes or just until the eggs are set and puffed.
Allow to cool slightly before carefully removing them from the tin.
Enjoy!
💚Rachel
Ingredients
- 1 Tbsp avocado oil or olive oil
- 6 oz button mushrooms, thinly sliced
- 1 medium yellow onion, small diced
- 1 bell pepper, small diced
- 3 fresh garlic cloves, pressed
- 2 tsps dried oregano
- 8 ozs fresh spinach, coarsely chopped
- 8 large eggs
- 1/2 cup milk of choice
- 1/2 cup freshly shredded cheddar cheese
- sea salt and ground pepper, to taste
Instructions
- Preheat your oven to 325 f. and lightly spray a standard 12-cup muffin tin generously with avocado oil cooking oil spray.
- In a large bowl, whisk the eggs, milk, cheese, sea salt, and pepper. Set aside.
- Heat the oil in a large skillet and sauté your mushrooms until they start to brown.
- Stir in the onion, bell pepper, garlic, and oregano. Continue to saute for 2-3 minutes.
- Add in the spinach and cook, stirring constantly, until just wilted, about 1-2 minutes. Remove the skillet from heat.
- Stir your sauteed veggies into the egg mixture, then divide this mixture equally among your prepared muffin cups.
- Bake for 20-25 minutes or just until the eggs are set and puffed.
- Allow to cool slightly before carefully removing them from the tin.
- Enjoy!
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