Description
These Spinach Mushroom Egg Muffin Cups are a perfect grab-and-go breakfast option that’s packed with protein and veggies. Easy to make and customize, they’re great for meal prep!
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup bell pepper, diced
- 1/4 cup onion, diced
- 1/2 cup shredded cheese (cheddar or your choice)
- Salt and pepper to taste
- Non-stick cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a muffin tin with non-stick cooking spray or line with muffin liners.
- In a large mixing bowl, whisk together the eggs, salt, and pepper.
- Add the chopped spinach, diced mushrooms, bell pepper, onion, and shredded cheese to the egg mixture. Stir until well combined.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg is set and lightly golden on top.
- Let cool for a few minutes before removing from the muffin tin. Serve warm or store in the refrigerator for later.
Notes
- Feel free to customize the ingredients by adding other vegetables or proteins such as cooked sausage or bacon.
- These muffin cups can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 30-60 seconds before serving.
Nutrition
- Serving Size: 1 muffin cup
- Calories: 110
- Sugar: 1
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 2
- Fiber: 1
- Protein: 8
- Cholesterol: 150
Keywords: Spinach Mushroom Egg Muffin Cups, breakfast muffins, healthy breakfast, meal prep, egg muffins, vegetarian breakfast, make ahead breakfast