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mushroom spinach egg muffins

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Mushroom Spinach Egg Muffins

Easy breakfast egg muffins are the best healthy breakfast idea! Low carb, easy to make and freezable, they are literally lazy person’s answer to meal prep. I like to think of them as mini frittatas and then I feel all fancy. They are also a great recipe for the keto diet, so I hear.

Ingredients:

  • 12 egg whites
  • 2 cups baby spinach
  • 1 cup mushrooms thinly sliced
  • 2/3 cup swiss or mozzarella cheese finely shredded
  • fine sea salt and pepper
  • cooking spray
  • 1 tablespoons chives , freshly chopped

Direction

  1. Heat oven to 350°F. Coat a 12 cup muffin tin with cooking spray. Set aside.
  2. Heat a medium skillet coated with cooking spray over medium-high heat.
  3. Add the spinach and mushrooms. Cook until the spinach is wilted and mushrooms have reduced in size. Remove to a paper towel lined plate.
  4. Equally divide the spinach mixture, cheese and eggs into 12 muffin tins. Season each cup with a sprinkle of salt and pepper.
  5. Bake for 12-15 minutes, or until set. Top with chopped chives.
  6. Serve immediately or allow to cool fully before freezing.
  7. If you've tried this recipe, come back and let us know what you think in the comments or ratings.

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