Spinach and Mushroom Egg Muffins
Prep time
Cook time
Total time
Easy to make Egg Muffins that will be the star of your brunch of hero of your busy morning.
Recipe type: Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian
Serves: 12 egg muffins
  • 6 large eggs
  • ½ cup milk
  • ¾ cup crumbled feta
  • 1 cup packed spinach, chopped
  • ½ cup finely chopped mushrooms
  • ½ cup roasted red pepper, diced (optional)
  • 2-3 slices cooked bacon, crumbled for topping (optional)
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 12 muffin cups
  • Canola Oil Spray
  • Olive oil for sautéing vegetables
  1. Prep spinach: Over medium heat, place just enough olive oil in a saucepan to barely cover the bottom. Add spinach & saute for a minute or two, stirring frequently so it is just wilted. Remove from heat and set aside.
  2. Prep mushrooms: In the same saucepan, again add just enough oil to barely cover the bottom. Add mushrooms and saute for approximately 8-10 minutes until they are tender and release their water. Using a slotted spoon, remove the mushrooms (without excess liquid) and place aside.
  3. Meanwhile, prepare muffin cups. Generously spray large baking cups, then place them in the muffin pan. This will keep them from sticking to the pan or the muffin cups.
  4. Preheat oven to 350 degrees.
  5. In a large bowl, beat eggs, milk, salt and pepper.
  6. Stir in cheese, spinach and mushrooms. If using red pepper you can add it in now, or save it for topping.
  7. Divide mix among 12 muffin cups.
  8. Top with bacon bits or finely chopped roasted red pepper if desired.
  9. Bake 20-25 minutes, or until just set in the center.
  10. Cool on rack for 5 minutes, serve warm.
  11. Can be refrigerated for up to 3 days. Reheat in microwave for 30 seconds on High.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/spinach-mushroom-egg-muffins/