Spinach and Mushroom Breakfast Egg Muffins
These easy Spinach and Mushroom Breakfast Egg Muffins are the perfect healthy, meal prep-friendly breakfast! Quick to make, customizable, and perfect for busy mornings.
Ingredients
- 6 large eggs
- 1 cup fresh spinach chopped
- 1/2 cup mushrooms diced
- 1/4 cup shredded cheese optional, cheddar or mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk optional, for extra fluffiness
- 1/4 teaspoon garlic powder optional, for flavor
- Cooking spray or oil for greasing the muffin tin
Instructions
- Prep Ingredients: Preheat your oven to 350°F (175°C). Chop the spinach and mushrooms, and prepare any other desired vegetables.
- Beat Eggs: In a large bowl, beat the eggs. Add salt, pepper, and garlic powder (if using). If you prefer a fluffier muffin, stir in the milk.
- Combine Ingredients: Mix in the chopped spinach, mushrooms, and any other veggies or cheese you'd like.
- Pour into Muffin Tin: Grease a muffin tin well with cooking spray or oil. Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes, or until the muffins are set and slightly golden on top.
- Cool & Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or store for later use.