Spinach and Mushroom Egg Muffins
Spinach and mushrooms form a dynamic duo that elevates the Spinach and Mushroom Egg Muffins to culinary greatness. Spinach introduces a burst of nutrients, including vitamins A and K, while mushrooms contribute B vitamins and immune-boosting antioxidants. Together, they bring an earthy depth of flavor and a vibrant green hue to the muffins, making each bite a sensory delight.
Yield: 1
Cost: $2
Materials
- 4 whole eggs
- 1 baby spinach, chopped
- 1/2 mushrooms, chopped
- 1/4 cup low-fat cottage cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk the eggs and mix in chopped baby spinach, mushrooms, and cottage cheese.
- Season with salt and pepper.
- Grease a muffin tin and pour the egg mixture evenly into the cups.
- Bake in the preheated oven for about 15-20 minutes or until the muffins are set.
- Allow them to cool slightly before removing them from the muffin tin.