Spinach and Mushroom Egg Muffins
Lalkila Kitchen · Vegetarian · Eggs · Breakfast · Snacks · Contemporary cooking · Western influenced
These small baked egg portions contain more vegetables than a plain omelette. Cook the mushrooms and squeeze the spinach before adding the eggs, so excess vegetable water does not collect in the muffin tin.
Ingredients
- 2 tsp olive oil, plus a little for the tin
- 320 g chestnut mushrooms, thinly sliced
- 2 garlic cloves, grated
- 2 tbsp thyme leaves
- 320 g baby spinach
- A grating of nutmeg
- 6 large eggs
- Pepper to taste
Method
- Heat oven to 200°C (180°C fan). Lightly oil a suitable non-stick muffin tin or use lightly oiled cases.
- Cook mushrooms in the measured oil until reduced, adding garlic and thyme near the end. Transfer to a bowl.
- Wilt spinach separately, cool enough to handle and squeeze out water. Chop and combine with mushrooms, nutmeg, beaten eggs and pepper.
- Divide between the tin’s wells without overfilling. Bake until set throughout and the centre reaches 71°C (160°F).
Cooking notes
The cooked vegetables should be warm rather than fiercely hot when the eggs are added. Use a tray beneath flexible muffin moulds so they can be moved steadily. These are egg muffins, not flour-based cakes. Refrigerate promptly if preparing them ahead, and reheat leftovers thoroughly.
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Source and adaptation
Adapted from Sara Buenfeld’s Veg-Packed Egg Muffins with Bean Salad, Good Food. Original recipe.
Omitted anchovies to make the selected egg muffins vegetarian and omitted the separate bean salad. Put the listed oil into the mushroom-cooking step and added an egg-dish temperature check.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. FDA egg safety. The featured image is a generated illustration of this recipe.