A big breakfast platter with toast, scramble eggs, sautéed mushroom & tomatoes is what I like to start my day with. Unfortunately, it takes too much time and effort needed to whip up such a fancy breakfast in the morning. Mornings are always hectic for me as a working adult. There is barely any time to make myself some decent breakfast. However, this Egg Spinach Muffin is a life saver!
These muffins are like the best of both worlds. It is a compact variation of a big breakfast platter and at the same time, does not require too much time to make (you can prepare your breakfast ahead of time). What’s more, you can make one week’s worth of it at one go and customise it to your own liking with your favourite breakfast ingredients or simply by using any leftover ingredients you can find at home. Subsequently, all you need to do is to pop the egg spinach muffins into the microwave for about 30 – 60 seconds. Ta-da, You got your breakfast ready in no time!
Eggs, the main ingredient for this recipe, are packed with a variety of vitamins, minerals and antioxidants. Also, it is considered a complete protein, which means that it contains all the essential amino acids that we need for us to function properly. On top of that, eggs are really easy to work with. It complements well with almost every ingredient I can think of. Isn’t it wonderful?
Egg Spinach Muffin
Serves 6 Prep time: 30 minutes
3 tsp Olive oil
1 clove of Garlic (Minced)
6 White button Mushrooms (diced)
1/2 cup Spinach
1/4 Capsicum (diced)
1/4 cup Low-Fat Milk
Salt and Pepper
- Preheat the oven to 350 degrees celsius.
- In a fry pan with medium-high heat, heat up the olive oil and stir fry minced garlic until fragrant.
- Add in mushrooms , spinach and bell peppers and cook until the mushroom releases its moisture. Remove the liquids and set aside the veggies.
- In a separate bowl, crack all the eggs, add milk, vegetables and a pinch of salt and pepper.
- Whisk until the mixture is well mixed.
- Grease the muffin tray with olive oil and fill the muffin compartments with the mixture up till the 3/4 mark.
- Bake until eggs are well cooked; check on it every 5 minutes. (Poke through the egg muffins with a tooth pick and make sure it comes out clean.)
- Remove the egg spinach muffin from the muffin tray and it is ready to eat! 🙂
Make sure you keep the rest of the muffins! But first, cool the muffins completely before putting them into a container and keep them in the freezer.
If you would like to explore another egg recipe, you can try out this baked eggs recipe too! 🙂