Whether you are getting to work at the office or heading out for a hike in Emerald Bay, this quick, easy breakfast will help keep you full for hours! Enjoying a nutritious and nutrient dense breakfast to start your day can help curve cravings throughout the day and will make sure you are ready to take on the day! These protein-packed “muffins” are so easy and you can add any vegetables or lean proteins to pack even more of a nutrient punch!
Cheesy Spinach and Mushroom Egg Muffins
1 dozen eggs
1/2 teaspoon salt
Non-stick cooking spray
1 cup fresh spinach
1 cup thinly sliced mushrooms
1/4 cup thinly sliced green onion
2 cups shredded cheddar or parmesan cheese
- Preheat oven to 350 degrees. Crack eggs into liquid measuring cup. Whisk eggs and salt until combined.
- Grease a 12-cup muffin pan. Divide spinach, mushrooms, green onion and cheese evenly amongst each muffin cup. Carefully pour eggs over the top of the muffins until 3/4 full.
- Bake for 20-25 minutes. Let muffins rest for several minutes before using a rubber spatula to carefully remove each muffin.
- Consume immediately or let cool and transfer to a reusable plastic bag or Tupperware. Refrigerate for up to a week or freeze for a month.