Fluffy baked egg muffins loaded with spinach, mushrooms, and cheese — high in protein, low in carbs, and perfect for meal prep.
Makes 12 servings
Nutrition (per serving, estimated)
- Energy: 70 kcal
- Protein: 6 g
- Fat: 5 g
- Carbohydrate: 1 g
- Fibre: 1 g
Estimated values.
Ingredients
- 1 dessertspoon olive oil (for cooking the mushrooms)
- 1 bunch fresh spinach (about 285 g)
- 4 eggs (or 5 if they’re small)
- 1 cup grated cheese (any kind you like)
- 225 g mushrooms
- Optional: salt and black pepper
Method
Preheat the oven to 190°C. Add the olive oil to a wide pan and warm it slightly. Add the mushrooms and sauté for 5–6 minutes until soft, then set them aside. Add the spinach to a deep pan with about ¼ cup of water and cook over medium heat for 3–4 minutes. (If you’re using frozen spinach, drain off the excess water.) Beat the eggs in a large bowl. Add the cooked mushrooms, spinach, and grated cheese, and mix well. Divide the mixture between the cups of a 12-hole muffin tin. Bake for 20–30 minutes. Let the muffins cool before removing them from the tin. Enjoy!
Tasty note: If you don’t like mushrooms, you can make a lovely version with spinach, asparagus, bell pepper, and onion.