Tuesday, February 25, 2014

spinach, tomato, & mushroom egg muffins

Spinach, Tomato, & Mushroom Egg Muffins || Sprinkles and Style

This recipe for individual egg muffins is a go-to for me when I need something quick and easy to whip up for breakfast or lunch. I use the same egg base every time and just add different vegetables, meats, or cheeses - completely customizable! These are so easy to make and are the perfect portable meal.

Spinach, Tomato, and Mushroom Egg Muffins

Ingredients:
2 1/2 cups egg whites
3 eggs
Handful each of spinach, grape tomatoes, and mushrooms
Mrs. Dash seasoning {I used the Italian Medley but you can also just use salt and pepper}
2 tbsp. of water {You can also use milk}
Crumbled goat cheese for topping {optional}

Directions:
1. Preheat your oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray.
2. Chop all of your vegetables into 1/2 inch or smaller pieces.
3. In a bowl, whisk together the egg whites, eggs, vegetables, Mrs. Dash seasoning, and water.
4. Fill each muffin cup 3/4 of the way full. Top with goat cheese.
5. Bake for 20-25 minutes or until the top is golden brown.
6. Let these cool for five minutes, and then remove from the muffin tin.
7. Enjoy!

These should be stored in the refrigerator after baking. Don't worry if they get a little soggy. Once you reheat them, they'll be just as delicious!

Spinach, Tomato, & Mushroom Egg Muffins || Sprinkles and Style

Spinach, Tomato, & Mushroom Egg Muffins || Sprinkles and Style

Spinach, Tomato, & Mushroom Egg Muffins || Sprinkles and Style

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