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Spinach & mushroom egg muffins
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
|
0.4 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1 |
|
Ft
|
0.3 |
|
S
|
0 |
Nutrition Facts
| Calories | 141 |
| Total Fat | 9.2 g |
| - Saturated Fat | 3.2 g |
| Cholesterol | 238.4 mg |
| Sodium | 144 mg |
| Total Carbohydrate | 3.2 g |
| - Dietary Fiber | 0.7 g |
| - Total Sugars | 1.9 g |
| -- Added Sugars | 0 g |
| Protein | 11.3 g |
Free weight loss calculator
Discover how long it will take to reach your weight loss goals with our free weight loss calculator.