Go Back
–+ servings
Print Recipe

Spinach + Mushroom Egg Muffins

Servings: 12

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!