Egg Muffins with Mushrooms and Spinach

  • Serving Size2 -3


    • 1 T approved oil 
    • 6 oz mushrooms, thinly sliced
    • 6 eggs
    • ¼ cup coconut milk
    • ¼ tsp salt
    • 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
    • 1 tsp grated parm cheese per muffin on top, optional
    • sea salt, to taste



    In a large skillet, heat approved oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.


    Preheat oven to 350 degrees. Grease muffin tins with approved oil.


    In a large bowl, beat eggs until smooth. Add coconut milk and salt, then mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.


    Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

    Recipe adapted from:            

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