Description
These low-carb breakfast egg muffins with spinach and mushrooms are protein-packed, meal prep-friendly, and perfect for a quick, healthy morning bite.
Ingredients
6 eggs
½ cup skim milk
1 dash Italian seasoning
1 teaspoon garlic powder
Salt & pepper, to taste
2 cups (packed) fresh baby spinach, finely chopped
5 ounces white button mushrooms, finely chopped
Instructions
Preheat oven to 350°F and position the rack in the middle. Grease a 12-cup muffin tin thoroughly (e.g., with non-stick spray).
In a mixing bowl, whisk together eggs, skim milk, Italian seasoning, garlic powder, and salt & pepper.
Finely chop the spinach and mushrooms, then stir them into the egg mixture.
Evenly spoon the mixture into the muffin tin cavities.
Bake for 20 minutes or until set and lightly golden.
Let cool completely before storing.
Notes
Store egg muffins in an airtight container in the fridge for up to 5 days.
Best served warm, but also great cold or at room temp for on-the-go breakfasts.
Nutrition info: ~40 calories per muffin (estimate only).
Easily customizable with different veggies or shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Meal Prep
- Method: Baked
- Cuisine: American
