Description
These Healthy Breakfast Egg Muffins are a protein-packed, low-fat morning option featuring eggs, fresh spinach, and mushrooms. Baked to perfection, they are easy to prepare, customizable, and perfect for meal prep or quick breakfasts.
Ingredients
Scale
Egg Mixture
- 6 eggs
- 1/2 cup skim milk
- 1 dash Italian seasoning
- 1 teaspoon garlic powder
- Salt & pepper to taste
Vegetables
- 2 cups packed fresh baby spinach, chopped finely
- 5 ounces mushrooms (white button), chopped finely
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven. Thoroughly grease a 12-cup muffin tin using cooking spray like Pam to prevent sticking.
- Mix Eggs and Seasoning: In a medium-sized bowl, whisk together the eggs, skim milk, Italian seasoning, garlic powder, and salt and pepper until fully combined and slightly frothy.
- Add Vegetables: Finely chop the fresh baby spinach and mushrooms and gently fold them into the egg mixture to ensure even distribution.
- Fill Muffin Tin: Evenly spoon the egg and vegetable mixture into each muffin cup, filling them up equally to ensure consistent cooking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 minutes, or until the egg muffins are fully set and lightly golden on top.
- Cool and Store: Allow the muffins to cool completely before removing from the tin. Store in an airtight container in the refrigerator for up to 5 days. They can be enjoyed warm or cold.
Notes
- Feel free to add other vegetables like bell peppers or onions for added flavor.
- For extra protein, you can include cooked lean meats such as turkey bacon or chicken sausage.
- Use non-stick spray or grease well to avoid sticking.
- These muffins can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
