Spinach and Mushroom Egg Muffins: Perfect for a Healthy Breakfast On-the-Go

Spinach and Mushroom Egg Muffins, perfect for a wholesome start to your day. They’re perfect for a grab-and-go breakfast or a leisurely morning meal.

Servings: 6 muffins Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• 6 large eggs

• 1 cup fresh spinach, roughly chopped (about 30g)

• 1/2 cup mushrooms, finely chopped (about 75g)

• 1/4 cup red bell pepper, finely diced (about 30g)

• 1/4 cup feta cheese, crumbled (optional, for extra flavour) (about 55g)

• 1/4 cup milk (60ml; use any milk of your preference for a healthier option)

• 1/2 teaspoon salt (2.5ml)

• 1/4 teaspoon ground black pepper (1.25ml)

• Non-stick cooking spray or olive oil for greasing

Instructions:

Preheat Oven: Preheat your oven to 350°F (180°C/Gas Mark 4). Grease a 6-cup muffin tin with non-stick cooking spray or a bit of olive oil.

Prepare Vegetables: In a medium bowl, mix together the chopped spinach, mushrooms, and red bell pepper.

Mix Eggs: In another bowl, whisk the eggs, milk, salt, and pepper until well combined.

Combine: Add the vegetable mix to the egg mixture and stir in the crumbled feta cheese, if using.

Fill Muffin Tin: Evenly distribute the mixture into the prepared muffin tin.

Bake: Bake in the preheated oven for about 20 minutes, or until the muffins are set and lightly golden on top.

Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm.

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Spinach and Mushroom Egg Muffins