Spinach & Mushroom Muffin Pan Omelets
Spinach & Mushroom Muffin Pan Omelets are tasty little omelets filled with spinach, mushrooms, and cheese that are conveniently made in a muffin pan! Perfect healthy on-the-go breakfast or lunch!
Equipment
- Muffin pan
- Sauté pan/skillet
Ingredients
- 1 tablespoon butter
- 1 1/2 cups chopped white mushrooms approximately 6-7 mushrooms
- 1 cup chopped fresh spinach
- 1/2 cup shredded cheese Swiss, cheddar, pepper jack, etc.
- 9 eggs
- 1/4 cup milk
- 1/2 teaspoon sliced chives
- 1/4 teaspoon garlic salt
- black pepper to taste
- couple dashes of hot sauce optional
- Cooking spray
Instructions
- Preheat oven to 350°. In a mixing bowl, combine eggs, milk, hot sauce (if using), garlic salt, pepper, and chives. Whisk until fully incorporated and set aside.
- Add butter to skillet and sauté mushrooms until soft. Add spinach, season with salt & pepper, and cook for a minute or two. It won't take long for the spinach to wilt.
- Spray muffin pan thoroughly with cooking spray. Distribute the spinach/mushroom mixture evenly in each cup, then sprinkle cheese over veggies. Give the egg mixture a last stir and pour an even amount into each muffin cup. Bake for 26-28 minutes, or until eggs are fully set. Enjoy!
Notes
- Store leftover mini omelets in an air-tight container in the fridge for up to 3-4 days. You can freeze them, but the texture of the eggs may change when you eat them up.
Tried this recipe?Let us know how it was!