Spinach And Mushroom Egg Muffins

YUMMLY(5)
Kay: "Made these yesterday, they are a hit with the fam…" Read More
7Ingredients
35Minutes
100Calories

Description

These tasty spinach and mushroom frittatas are packed with savory flavors, and are an excellent high protein meal or snack on-the-go.

Ingredients

US|METRIC
  • 12 eggs
  • 3/4 cup feta
  • 1 cup baby spinach (shredded)
  • 1 cup mushrooms (diced)
  • 1/2 cup fresh basil
  • salt
  • pepper
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    Made it

    Directions

    1. Preheat the oven at 400F.
    2. Shred the spinach, and finely chop the mushrooms and basil.
    3. Crack the eggs into a large mixing bowl, and season with salt and pepper.
    View 4 More StepsDiscover more recipes from Yummly

    NutritionView More

    100Calories
    Sodium10% DV240mg
    Fat11% DV7g
    Protein16% DV8g
    Carbs1% DV2g
    Fiber0% DV0g
    Calories100Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol220mg73%
    Sodium240mg10%
    Potassium130mg4%
    Protein8g16%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Sugars1g2%
    Vitamin A10%
    Vitamin C2%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Kay 3 months ago
    Made these yesterday, they are a hit with the family and we’ve already decided to make them again some time. I added some onion and garlic powder but otherwise followed the recipe. Very flavorful and very easy to make, given its just "Chop items, whisk eggs, mix everything in bowl, pour, bake".
    Shirley M. 7 months ago
    I used nonstick spray, added 3 Tbsp packaged bacon bits and a little salt. My husband, (who didn’t think he would like it) liked it! I think this is a keeper.
    Jenny Gaff 7 months ago
    In the oven now. Looks great
    Wendy Gawith a year ago
    Good taste and very easy to make. I used cooking spray instead of baking cups, and they were easy to remove with little to no mess. I sprinkled a little extra salt on each one right before baking.
    My Hao Dang a year ago
    I forgot to line the cups with butter/oil first so the muffins are stuck in the baking cups. Otherwise, they taste great. I still need to figure out how to ensure that they all look good though
    flavor was good but the eggs were spongy
    Lauren Hege a year ago
    I replaced the mushroom with finely chopped sausage and it still tasted amazing
    Bella Radovic 2 years ago
    Didn’t have feta. Anyways it was great
    Taylor Libby 2 years ago
    A yummy nutritious breakfast
    MBV! 2 years ago
    So easy, my 9 year old made them on her own. Very delicious!
    Dawn Goodwin 2 years ago
    Delicious! And very easy. I added shredded sharp cheddar to the tops prior to cooking. Also, I didnt have muffin tin liners so I just sprayed the pan and they popped right out.
    Laura B. 2 years ago
    The finished product was beautiful as I pulled it from the oven. I set them down to cool, and poof, they fell like a soufflé! The paper muffin cups shrank into the muffins, making it hard to peel off, and not so attractive. I give a 5 star for flavor and ease of preparation, and need to problem-solve the shrinking factor- maybe omit paper liners or use foil ones?

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