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    Home » Recipes » Breakfast

    Spinach Mushroom Pepper Egg Muffins

    Published: Mar 8, 2018 · Modified: Aug 12, 2020 by Melissa Torio · This post may contain affiliate links · 3 Comments

    Jump to Recipe Pin for Later Print Recipe

    Breakfast Egg Muffins - such an easy breakfast option. Growing up, I used to love ordering a "Spanish" omelet at our favourite breakfast place. It was an omelet made with mushrooms and pepper, and I wanted to re-create this old favourite in a muffin pan.

    Breakfast Egg Muffins | melissatorio.com

    Ingredients

    Breakfast Egg Muffin Ingredients | melissatorio.com

    Eggs. Get pastured eggs if you can. You can really tell the difference. The yolks are a deep yellow colour vs. "organic" eggs or even conventional eggs. We get our pastured eggs from a local farm shop. No need to be afraid of eating the yolk too!

    Bell peppers are high in vitamin C. I love how it adds colour and crunch to these egg muffins.

    Spinach. Cut chiffonade - pile up spinach leaves, roll them together and slice thinly. Slice again crosswise to get small pieces of spinach.

    Spinach Chiffonade | melissatorio.com

    Making the Breakfast Egg Muffins

    Pre-heat oven to 350ºF. Lightly grease a muffin pan with coconut oil.

    In a large mixing bowl, add the onion, pepper, spinach and mushrooms. Mix thoroughly.

    Breakfast Egg Muffin Ingredients in Bowl | melissatorio.com

    Distribute the mixture evenly into the muffin pan.

    In the same bowl, add the eggs and salt. Beat well, then distribute evenly into the muffin pan.

    Place pan into pre-heated oven and bake for 20-25 minutes or until eggs are set.

    Remove from oven and let cool.

    Breakfast Egg Muffins in Pan | melissatorio.com

    Tip: You can freeze these for a make-ahead breakfast option.

    Breakfast Egg Muffins | melissatorio.com

    Let me know if you try this recipe, please leave a comment and rating below!

    Try my other breakfast recipes too:

    • Asparagus Shrimp Egg Cups
    • Gluten-Free Blueberry Banana Sourdough Muffins
    • Gluten-Free Chocolate Chocolate Chip Muffins
    • Grain-Free Granola

     

    Breakfast Egg Muffins

    Spinach Mushroom Pepper Egg Muffins

    Make these easy breakfast egg muffins ahead of time and freeze them for a ready to go breakfast option.
    No ratings yet
    Print Pin Comment
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 muffins
    Author: Melissa Torio

    Ingredients

    • 1-2 teaspoon virgin coconut oil
    • ½ onion minced
    • 1 red bell pepper diced
    • 3 mushrooms sliced
    • 1 handful spinach sliced thinly
    • 6-7 eggs
    • ¼ teaspoon sea salt

    Instructions

    • Pre-heat oven to 350ºF/180ºC. Grease a muffin pan with coconut oil.
    • In a large bowl, add onion, pepper, mushrooms and spinach. Mix well. Scoop mixture into muffin pan, distributing evenly.
    • In the same bowl, add eggs. Beat eggs thoroughly. Add salt and mix well. Distribute egg mixture evenly into the muffin pan.
    • Place pan in oven and bake for 20-25 minutes or until eggs are set.

    Notes

    Make these ahead of time and freeze for a quick breakfast option.
    Tried this recipe?Mention or tag @melissa.torio

    Breakfast Egg Muffins | Spinach Mushroom Pepper Egg Muffins | Easy Recipe | melissatorio.com

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    About Melissa Torio

    Melissa Torio is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition. She teaches online kombucha brewing workshops and healthy cooking classes.

    Reader Interactions

    Comments

    1. Sue

      April 24, 2022 at 12:11 pm

      Really good recipe! I added a little more sea salt to taste as well as black pepper, and topped with a little shredded cheddar. However, the coconut oil made the muffins stick- may try cooking spray the next time.

      Reply
      • Melissa Torio

        April 24, 2022 at 1:19 pm

        Glad you enjoyed this recipe!

        Reply
    2. ANDRES D HORTILLOSA

      December 12, 2021 at 12:11 pm

      Nice!

      Reply

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    Melissa Torio

    Hi there! I'm Melissa, a Culinary Nutrition Expert, an avid kombucha homebrewer and fermentation enthusiast. I hope you enjoy these dairy-free and gluten-free recipes and lifestyle tips for simple living. 

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