Delicious Spinach & Mushroom Egg Muffins

Eggs are a very good source of protein, along with Vitamin B2, B6, B12, Vitamin D and minerals such as Zinc, Iron, and Copper.

  • Coconut oil or spray
  • 6 large eggs
  • 1/2 cup milk
  • 1 medium bell pepper, red
  • 3/4 cup baby spinach leaves 
  • 1/2 cup mushrooms, chopped 
  • Salt and pepper to taste 
  1. Apply coconut oil to muffin tins and set aside. Preheat oven to 160°.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
  4. Add the peppers, spinach, and mushrooms to the egg mixture.
  5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centres are set and no longer runny.
  6. Allow to cool slightly before serving. Enjoy! 
Notes - Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month.

Serves 12


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