Savory Egg Muffins
Prep this on-the-go snack on Sunday, so that you have something quick to grab while you’re running out the door the next few mornings. Both delicious and nutritious, these muffins are sure to keep you fueled until lunchtime.
Makes
Serving size
Ingredients
1 tablespoons oil
1 cup red bell pepper, diced fine
1 cup green bell pepper, diced fine
1 cup onion, diced fine
2 cloves (2 teaspoons) garlic, minced
1 cup shiitake mushrooms, diced fine (or one 4-ounce can no-salt-added mushrooms, drained, and diced fine)
2 cups fresh spinach, chopped
4 large eggs
12 tablespoons finely shredded cheddar cheese
Instructions
- Preheat oven to 350°F. If desired, grease the muffin tins or use silicone liners.
- In a large skillet, heat the oil. When hot, add the peppers and onions. Cool until tender 4-6 minutes.
- Add the garlic and cook 1 minute.
- Add the mushrooms and cook 1 minute.
- Add the spinach and cook 2-3 minutes or spinach is just wilted. Turn off heat.
- Using a tablespoon, scoop 3 tablespoons of the mixture into each cup. There may be a little leftover.
- Whisk the eggs well.
- Using a tablespoon, place 1 tablespoon of egg into each cup. Stir them a little to mix and distribute the egg.
- Cook 15-20 minutes or eggs are set and a knife comes out clean from the centers.
- Place 1 tablespoon of cheese on each and let rest 5 minutes.
- Run a thin knife around the edges of each muffin and carefully remove from the pan.
- Serve 2 muffins per person.
Cooking Tip
Can be reheated in microwave in 30 second increments.
Recipe contributed by Sarah Cortese, RD/LD
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