Egg Muffins
User Reviews
5
Egg Muffins
Description
Egg Muffins blend sliced white button mushrooms and fresh spinach softened in olive oil with crumbled feta cheese. The sautéed vegetables provide an earthy, tender filling surrounded by a baked egg mixture seasoned simply with salt and pepper. Baking in a muffin tin ensures each portion sets with a gentle crust and soft interior. This recipe yields a dozen muffins suitable for multiple servings or to enjoy throughout the week.
The mushrooms release moisture during cooking, which is mostly drained before mixing with the spinach and cheese. The spinach wilts down with a little added water to preserve moisture without sogginess. Eggs are beaten with seasoning and poured over the vegetable and cheese mixture in muffin cups before baking until set and lightly golden.
Serve these egg muffins warm or cooled, making them good for quick meals or as portable snacks. They pair well with fresh fruit or sliced toast depending on the meal occasion.
Leftover muffins keep well refrigerated up to 4 days and reheat quickly in the microwave. For longer storage, freeze individually on a tray and transfer to containers for up to 2 months. Reheat straight from frozen by baking or microwaving.
Ingredients
- 6 egg
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon olive oil
- 8 ounces white button mushrooms sliced
- 10 ounces spinach fresh
- 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 can be substituted with baby portobellos; clean thoroughly and remove stems.
- Fresh spinach is recommended for wilting in the skillet, but thoroughly drained frozen spinach can be used as an alternative.
- Feta cheese provides a distinct tang; goat or blue cheese can be swapped if preferred.
- The recipe yields 12 muffins; 4 muffins provide a protein-rich serving equivalent to 2 whole eggs.
- Store leftovers in an airtight container refrigerated for up to 4 days; reheat in the microwave for about 1 minute.
- For freezing, freeze muffins individually on a tray, then store in freezer bags for up to 2 months; thaw overnight in the fridge before reheating or bake directly from frozen at 400°F for 5 to 10 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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