I love eating eggs for breakfast. Eggs are nutritious, filling, and come with plenty of health benefits. I change up things every now and then whenever I have eggs for breakfast. Today, I’ll introduce you to my favorite breakfast on the go, vegetarian egg muffins with spinach and mushrooms.
This is the healthy version of the breakfast egg muffins.
So what are breakfast egg muffins cups?
When I first heard of egg muffins for breakfast I thought it was simply the ‘old muffins with extra egg. Boy was I wrong!
Breakfast egg muffins cups are simply a combo of whole eggs or egg whites and lots of fresh vegetables, cheese, peppers, or hash browns, mixed together and baked in cupcake cups or muffins tins.
You will love:
Yummy overnight oats with chia seed
Delicious banana split breakfast
Egg muffins with spinach are great for busy mornings. You can make them way in advance and just grab and go in the morning.
There are plenty of ways that you can enjoy breakfast egg muffins cups. If you are on the infamous Keto diet, you can reduce the number of veggies or remove them altogether from the recipe and add parmesan cheese or chicken strips instead.
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Can you freeze egg muffins?
Absolutely! You can freeze egg muffins in a tight container or freezer bags for up to 6 months. When you are ready to eat, simply reheat and serve.
If you don’t want to freeze your spinach egg muffins, simply store them in the refrigerator- they will stay fresh for up to 5 days in an airtight container.
How to make egg muffins with spinach
Ingredients
12 large eggs
½ cup spinach
½ cup brown mushrooms
¼ cup red pepper
¼ cup yellow pepper
Salt
Pepper
1 tablespoon olive or canola oil
Directions
Preheat oven to 350°F or 180°C and line or grease the muffin pan.
Rinse and pat dry spinach, mushrooms and peppers, and slice or chop into desired sizes.
Over medium heat, heat oil in a nonstick pan, and add mushrooms, peppers and spinach.
Sauté for 5 minutes and season with salt and pepper and remove from stove.
Crack the eggs in a large bowl and whisk by hand.
Add the vegetables to the egg mixture.
Evenly pour the mixture into the muffin cups.
Bake for 20 minutes.
Remove from oven and let the breakfast egg muffins cups cool before removing from the tin.
egg muffins with spinach
Eggs for breakfast are nutritious and filling. This egg muffins with spinach recipe is one of my favorite easy breakfast on the go and the best part is that it's also vegetarian.
Ingredients
- 12 large eggs
- ½ cup spinach
- ½ cup brown mushrooms
- ¼ cup red pepper
- ¼ cup yellow pepper
- Salt
- Pepper
- 1 tablespoon olive or canola oil
Instructions
- Preheat oven to 350°F or 180°C and line or grease the muffin pan.
- Rinse and pat dry spinach, mushrooms and peppers, and slice or chop into desired sizes.
- Over medium heat, heat oil in a nonstick pan, and add mushrooms, peppers, and spinach.
- Sauté for 5 minutes and season with salt and pepper and remove from stove.
- Crack the eggs in a large bowl and whisk by hand.
Add the vegetables to the egg mixture. - Evenly pour the mixture into the muffin cups.
Bake for 20 minutes. - Remove from oven and let the breakfast egg muffins cups cool before removing from the tin.
Notes
You can store these egg muffins with spinach in the freezer for 6 months or 5 days in the fridge. Just reheat before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 88Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 186mgSodium 130mgCarbohydrates 2gFiber 0gSugar 0gProtein 7g
Nutrition information isn’t always accurate.
This recipe looks great very yummy!! Will try it was searching for a different way to cook spinach and eggs and this perfect!!
It’s delicious, enjoy!