Preheat the oven to 350°F. Spray 8 holes of a 12-cup muffin pan with oil or use muffin tin liners.
Heat the oil in a non-stick skillet over medium-low heat. Add the mushrooms and onion and cook while stirring, until soft, about 5 to 10 minutes. Add the spinach and cook until wilted. Remove from heat.
Divide mushroom mixture evenly between the 8 muffin cups.
In a medium bowl, whisk the eggs, milk and black pepper. Pour in the egg mixture to evenly cover the vegetables and top with the cheese. Bake for 18 to 20 minutes.
Makes 8 egg muffins. One serving is 2 egg muffins.
Nutrition facts per serving
Makes 4 servings
|Total Fat||9.2 g|
|- Saturated Fat||3.2 g|
|Total Carbohydrate||3.2 g|
|- Dietary Fiber||0.7 g|
|- Total Sugars||1.9 g|
|-- Added Sugars||0 g|