An Eggcellent idea whether it's brunch or meal prep
Spinach and Mushroom Egg Muffins
Eggs and Veggies to go!
Super easy to make and adaptable to tastes, these savory egg muffins will be the star of your brunch or the hero of your weekday morning.
My son never met a breakfast food he didn’t like. Eggs, bacon, pancakes, fruit salad, smoothies… you name it, he’ll eat it. In fact, the more, the better. So why don’t I post breakfast more often? There are many reasons but the two biggest are 1) my son is ravenous in the morning and does not want to wait while I take a picture haha and more importantly, 2) mornings are short on time in our house! We are on a tight schedule each & every weekday morning getting everyone dressed, fed and out the door. That’s where these egg muffins come in to play.
If you want them to make your weekday mornings easier, add these muffins to your meal prep. Make a batch today and just heat them up as desired for breakfast or snack or grab one and go!
They are also easily adaptable to vegetarian. My son asked for bacon bits on top but you could easily add diced pepper or leave without a topping and they would be just as yummy!
Easy to make Egg Muffins that will be the star of your brunch of hero of your busy morning.
Author: Healthy Gluten-Free Family
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
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.
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.
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.
Preheat oven to 350 degrees.
In a large bowl, beat eggs, milk, salt and pepper.
Stir in cheese, spinach and mushrooms. If using red pepper you can add it in now, or save it for topping.
Divide mix among 12 muffin cups.
Top with bacon bits or finely chopped roasted red pepper if desired.
Bake 20-25 minutes, or until just set in the center.
Cool on rack for 5 minutes, serve warm.
Can be refrigerated for up to 3 days. Reheat in microwave for 30 seconds on High.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...