Simple Meals

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Spinach & mushroom egg muffins

6
Breakfast & Brunch
Servings
4
  • Olive oil spray, 1 x two-second spray(s)
  • Extra virgin olive oil, 1 tsp(s)
  • Mushrooms, raw, 1½ cup(s), slices
  • Red onion, chopped, ¼ cup(s)
  • Baby spinach, 2 cup(s), roughly chopped
  • Eggs, 5 large
  • 1% milk, 3 tbsp(s)
  • Black pepper, 3 dash(es)
  • Cheddar cheese, reduced-fat, shredded, 4 tbsp(s)

Method

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

Food Groups

V
Vegetables
0.4
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
0.3
S
Sweets
0

Nutrition Facts

Calories141
Total Fat9.2 g
- Saturated Fat3.2 g
Cholesterol238.4 mg
Sodium144 mg
Total Carbohydrate3.2 g
- Dietary Fiber0.7 g
- Total Sugars1.9 g
-- Added Sugars0 g
Protein11.3 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now