15 minutes
Prep Time
15 minutes
Cook Time
5
Number of Servings
What to do:
- Preheat oven to 400F.
- In a large skillet, add in olive oil, garlic and mushrooms.
- Cook for 5 minutes or until mushrooms cook down and begin to turn a slight golden brown.
- Once mushrooms are brown, add spinach and cook for 2 minutes or until spinach wilts and set aside.
- In a large bowl whisk together eggs and season with a pinch of salt and pepper.
- Coat muffin tin with non-stick spray or olive oil.
- Evenly disribute vegetables between each muffin cup, then pour egg mixture in each cup, filling a little more than halfway.
- Sprinkle with feta cheese.
- Bake for 15 minutes.
- Once done, cool for 2 minutes, then run the edge of a knife around each egg cup and remove from pan.
- Enjoy!
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Mushroom and Spinach Egg Cups
Egg cups are an easy and a delicious breakfast! Make them on a Sunday night and reheat for breakfast the rest of the week. Swap in any of your favorite veggies or breakfast proteins!
Nutrition Facts
What you will need:
- 6 large eggs
- 8 oz. baby portabella mushrooms, sliced
- 3 cups packed spinach
- 1/2 tbsp. olive oil
- 1 garlic clove, minced
- Pepper and salt to taste
- 1/3 cup feta cheese or cheese of choice
