Egg Muffins
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5.0
171 reviews
Excellent
Egg Muffins
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For a healthy breakfast recipe that's easy to make and easy to love, try my Starbucks copycat Egg Muffins. Bake a batch of this muffin tin recipe to enjoy now or freeze for a meal prep breakfast or snack.
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Ingredients
- 6 eggs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 8 ounces white button mushrooms sliced
- 10 ounces fresh spinach
- 6 ounces feta cheese
Instructions
- Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Set aside.
- In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about 5 minutes.
- Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet.
- To the skillet with the liquid, add spinach and 1/4 cup of water. Cook spinach until wilted, about 5 minutes.
- Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
- Divide the beaten egg mixture among the muffin cups, filling each nearly to the top. Bake until a toothpick inserted comes out clean, about 25 minutes.
- Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.
Notes
- White button mushrooms: Or baby portobellos. Just be sure to clean whichever you choose (more tips about how to clean mushrooms below in the "Recipe FAQs") and remove the stems.
- Fresh spinach: I prefer starting fresh and wilting it just a bit in a skillet, but you could certainly trade in defrosted frozen spinach, squeezed dry in a kitchen towel, if that's what you have on hand.
- Feta cheese: Goat cheese or blue cheese crumbles would also be terrific, if you prefer those over tangy, salty feta.
- Yield: This Egg Muffin recipe creates 12 savory muffins. For a protein-packed breakfast, eat 4 muffins (this contains 2 whole eggs). For parties or snacks, 1 or 2 egg muffins make a good serving size.
- Storage: Transfer any leftover cooked Egg Muffins to an airtight container and refrigerate for up to 4 days. To reheat, warm in the microwave for about 1 minute.
- Freezer: Transfer the cooked Egg Muffins to a sheet pan or plate(s) in a single layer, then freeze them individually. Once frozen, transfer the Egg Muffins to a freezer-safe bag and freeze for up to 2 months. For best results, thaw any frozen Egg Muffins in the refrigerator overnight, then reheat in the microwave for about 1 minute or until warmed through. Alternatively, bake the Egg Muffins straight from the freezer; transfer to a sheet pan and cook in a 400-degree oven for 5 to 10 minutes.
Nutrition Information
Show Details
Serving
4muffins
Calories
356kcal
(18%)
Carbohydrates
9g
(3%)
Protein
24g
(48%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.03g
Cholesterol
378mg
(126%)
Sodium
850mg
(35%)
Potassium
924mg
(26%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
9576IU
(192%)
Vitamin C
28mg
(31%)
Calcium
425mg
(43%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3servings (4 muffins each)
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 4muffins | |
| Calories | 356kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 378mg | 126% |
| Sodium | 850mg | 35% |
| Potassium | 924mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 9576IU | 192% |
| Vitamin C | 28mg | 31% |
| Calcium | 425mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
171 reviews
Excellent
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