Egg Muffins with Mushrooms and Spinach

  • Serving Size2 -3

    Ingredients

    • 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

    Directions

    1

    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.

    2

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

    3

    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.

    4

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

    Recipe adapted from: juliasalbum.com            

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