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Spinach & Mushroom Muffin Pan Omelets

Spinach & Mushroom Muffin Pan Omelets are tasty little omelets filled with spinach, mushrooms, and cheese that are conveniently made in a muffin pan!  Perfect healthy on-the-go breakfast or lunch!

Prep Time
17 mins
Cook Time
17 mins
Total Time
45 mins
Servings: 12 mini omelets
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tbsp. butter
  • 1 1/2 cups chopped white mushrooms approximately 6-7 mushrooms
  • 1 cup chopped fresh spinach
  • 1/2 cup shredded cheese
  • 9 eggs
  • 1/4 cup milk
  • 1/2 tsp. sliced chives
  • 1/4 tsp. garlic salt
  • Black pepper to taste
  • Couple dashes of hot sauce optional
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat oven to 350°. In a mixing bowl, combine eggs, milk, hot sauce, garlic salt, pepper, and chives. Whisk until fully incorporated and set aside.
  2. Add butter to skillet and sauté mushrooms until soft. Add spinach, season with salt & pepper, and cook for a minute or two. It won't take long for the spinach to wilt.
  3. Spray muffin pan thoroughly with cooking spray. Distribute the spinach/mushroom mixture evenly in each cup, then sprinkle cheese over veggies. Give the egg mixture a last stir and pour an even amount into each muffin cup. Bake for 26-28 minutes, or until eggs are fully set. Enjoy!