Egg and Mushroom Muffins







A recipe allowed in a / / / / diet.

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!

Nutritional Chart

Calories: 414 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 26 g
  • 45 g

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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