Muffin Tin Egg, Spinach and Mushrooms

8 30 84
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 9
Muffin Tin Egg, Spinach and Mushrooms
Health Rating
Breakfast is Served!


9 medium egg Egg
1/2 tbsp Extra virgin olive oil
2 clove(s) Garlic (minced)
2 tbsp Partly skimmed milk, 2% M.F.
1/2 tsp Salt
4 cup Spinach
1 cup pieces White mushrooms (sliced)
1/2 medium Yellow onion (diced)


1. Preheat oven to 350F (180C). Whisk together eggs, milk and salt in a mixing bowl. Set aside. 

2. Heat olive oil in a frying pan over medium heat. Add onion and mushroom, sauté  for 5 minutes. 

3. Add garlic and sauté  for 1 minute.


4. Add spinach and sauté until spinach starts to wilts and turns a bright green colour, about 1 minute.


5. Remove from heat and add to egg mixture. Mix well. 

6. Line muffin tray with parchment paper cups. Fill each parchment paper 3/4 of the way with egg mixture. Leave room at the top to allow the egg to rise. 

7. Bake for 20 minutes. Remove from oven and let cool before removing from tin. 



are a great high quality protein


is very nutrient dense containing vitamin K, vitamin C and folic acid, and contains twice as much iron as other leafy greens

Nutrition Facts

Per Portion

Calories 84
Calories from fat 50
Calories from saturated fat 14
Total Fat 5.6 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.5 g
Cholesterol 170 mg
Sodium 203 mg
Potassium 169 mg
Total Carbohydrate 2.1 g
Dietary Fiber 0.5 g
Sugars 1.0 g
Protein 6.3 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 0.6

Energy sources