Spinach and Mushroom Egg Muffins
Twelve small savory egg muffins with pre-cooked mushrooms and spinach, without cheese.
Equipment
- 1 Twelve-cup muffin pan, skillet and mixing bowl
Ingredients
- 6 large eggs
- 200 g brown mushrooms cleaned and finely chopped
- 100 g baby spinach washed, drained and chopped
- 1 tablespoon olive oil reserve about1 teaspoon for greasing
- 2 tablespoons milk
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to180°C (350°F). Clean and chop mushrooms and wash and drain spinach. Grease all twelve muffin cups with about1 teaspoon of the measured oil.
- Heat the remaining oil in a skillet over medium heat. Cook mushrooms for about6 minutes until most released liquid evaporates. Add spinach and cook for1–2 minutes until wilted. Drain any pooled liquid and let vegetables cool briefly.
- Whisk eggs, milk, salt and pepper. Stir in the warm, not sizzling, vegetables. Divide evenly among the twelve cups, distributing vegetable pieces rather than pouring all solids into the first cups.
- Bake for about18–22 minutes until centers are fully set and the egg mixture reaches160°F (71°C). Allow a short cooling period, then gently loosen and remove. A little settling after baking is normal.
Notes
Makes12 small pieces, not twelve full breakfast meals. Contains eggs and milk. Cook moisture out of vegetables before mixing. Paper liners can stick to eggs.
Refrigerate promptly at40°F (4°C) or below and use within3–4 days. Reheat leftovers throughout to165°F (74°C). Generated illustrations; no personal kitchen test is claimed.