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Mini Egg Muffins

These Mini Egg Muffins with Mushrooms & Spinach are a super fast breakfast that you can throw together any time. Keep a baggie in the fridge for an instant breakfast!

Mini Egg Muffins

Mini Egg Muffins

These mini egg muffins with mushrooms & spinach have been a breakfast lifesaver lately! I made a bunch of these on Monday, and now I just pop 3 or 4 in the microwave for 45 seconds and POW! Easy, healthy, hot breakfast.

Mini Egg Muffins

These are filled with delicious mushrooms and fresh baby spinach.

Mini Egg Muffins

Cooked in a mini muffin tin, these are perfect for portion control.

Mini Egg Muffins

Make these once a week with your favorite fixings for the fastest, healthiest breakfast you can get!

Mini Egg Muffins

Mini Egg Muffins

Mini Egg Muffins


 Hungry for more breakfast?

Breakfast Crescent Ring with Sausage and Egg
Bacon Spinach Breakfast Sandwich
Country Kitchen Breakfast Skillet
Strawberries and Cream Oatmeal
Cinnamon Swirl Banana Bread

Mini Egg Muffins

Mini Egg Muffins

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make a quick breakfast bite for the week with these Mini Egg Muffins. Add in mushrooms and spinach or mix in your favorite omelette toppings.

Ingredients

  • 6 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  • 3 large white mushrooms, sliced
  • 2 cups baby spinach
  • 3/4 cup colby jack cheese, shredded

Instructions

  1. Whisk together eggs and milk until they are well combined. Season to taste with salt and pepper.
  2. Melt butter in a large saute pan, and saute mushrooms until lightly browned. Place spinach in pan and saute until slightly wilted.
  3. Spray a non-stick mini muffin pan well with cooking spray. Divide mushrooms and spinach equally between all 24 cups. Place approximately 1 teaspoon of shredded cheese on each muffin cup. Pour egg mixture in all muffin cups.
  4. Bake at 325 for 15 - 20 minutes, or until eggs are set and cooked to your liking.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 130 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 158mg Sodium: 221mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 8g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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