Spinach and Mushroom Egg Muffins
Spinach and Mushroom Egg Muffins are a perfect make-ahead breakfast or snack. Packed with protein and veggies, they are convenient and nutritious for busy mornings.
Ingredients
Instructions
Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
Add the chopped spinach, diced mushrooms, and shredded cheese (if using) to the egg mixture.
Pour the mixture evenly into the muffin tin cups.
Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
Let cool slightly before removing from the tin. Serve warm or store in the refrigerator for up to 5 days.
