Breakfast & Brunchculinaryhill5.0
Egg Muffins
For a healthy breakfast recipe that's easy to make and easy to love, try my Starbucks copycat Egg Muffins. Bake a batch of this muffin tin recipe to enjoy now or freeze for a meal prep breakfast or snack.
👥 3 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●skillet
- ●mixing bowl
📝 Preparation Steps
1
Preheat oven to 375 degrees. Coat a muffin tin with nonstick cooking spray. In a medium bowl (ideally with a spout), beat eggs, salt, and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Set aside.
eggs6
2
In a large skillet over medium-high heat, heat oil until shimmering. Add mushrooms and ¼ teaspoon salt and cook until softened and the mushrooms have released most of their liquid, about ⏱️ 5 minutes.
3
Using a slotted spoon, remove mushrooms from skillet to a mixing bowl, leaving any remaining oil and liquid in the skillet.
4
To the skillet with the liquid, add spinach and 1/4 cup of water. Cook spinach until wilted, about ⏱️ 5 minutes.
fresh spinach10 ounces
5
Add the spinach to the bowl with the mushrooms. Stir in the cheese. Divide the mixture evenly among 12 muffin cups.
fresh spinach10 ounces
6
Divide the beaten egg mixture among the muffin cups, filling each nearly to the top. Bake until a toothpick inserted comes out clean, about ⏱️ 25 minutes.
7
Cool slightly before removing from muffin tins (the egg cups should come out easily). Serve hot or at room temperature. Store leftovers in the refrigerator and use within 4 days.
Nutrition Facts
calories
356 kcal
fat Content
26 g
serving Size
4 muffins
fiber Content
3 g
sugar Content
2 g
sodium Content
850 mg
protein Content
24 g
trans Fat Content
0.03 g
cholesterol Content
378 mg
carbohydrate Content
9 g
saturated Fat Content
11 g
unsaturated Fat Content
12 g
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