Egg and Mushroom Muffins

  • Difficulty: Medium
  • 50 minutes
  • 3 servings

How about making these egg and mushroom muffins instead of a regular omelet? They’re stuffed with bell pepper and spinach, and bursting with fresh flavors. Plus, they’re healthy and diet-friendly!

Ingredients Needed for Egg and Mushroom Muffins

    1 tablespoon olive oil
    1 onion, diced
    7 ounces of mushrooms, diced
    2 garlic cloves, crushed
    1 yellow bell pepper, diced
    1 red bell pepper, diced
    sea salt
    2 ounces of baby spinach
    8 eggs

How to Make Egg and Mushroom Muffins

  1. Preheat your oven to 350˚F/175˚C.
  2. Add the olive oil in a skillet placed over a medium-high heat. Cook the onion until it softens.
  3. Add the mushrooms and cook them for about 3 minutes. Add the garlic, yellow bell pepper, red bell pepper, sea salt, and pepper. Stir and cook for 2 more minutes.
  4. Add the baby spinach. Stir and cook until it wilts. Set the cooked vegetables aside.
  5. Crack the eggs in a large bowl and whisk them. Incorporate the veggie mixture.
  6. Grease a 6-cup muffin tin and pour the mixture evenly into the muffin cups. Bake for 20 to 25 minutes.

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