Spinach and Mushroom Egg Muffins
Start your day with these protein-packed, low-carb egg muffins filled with nutrient-dense spinach and mushrooms. They are easy to make and perfect for meal prep. Get ready to fuel your morning in a clean and delicious way!
ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- ¼ cup red bell pepper, diced
- ¼ cup feta cheese, crumbled
- ¼ cup milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 350°F (175°C) and lightly spray a muffin tin with non-stick cooking spray.
- 2.
In a mixing bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- 3.
Divide the chopped spinach, sliced mushrooms, diced bell pepper, and crumbled feta cheese evenly among the muffin cups.
- 4.
Pour the egg mixture over the vegetables in each muffin cup, filling them about ¾ full.
- 5.
Gently stir each muffin cup with a fork to ensure the ingredients are well distributed.
- 6.
Bake for 20-25 minutes or until the egg muffins are set and slightly golden on top.
- 7.
Remove the muffin tin from the oven and let cool for a few minutes before removing the egg muffins.
- 8.
Serve warm or let them cool completely before storing in an airtight container in the refrigerator for up to 4 days.
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