Muffin Tin Egg, Spinach and Mushrooms

8 35 83
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 9
Muffin Tin Egg, Spinach and Mushrooms
Health Highlights
Breakfast is Served!


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


  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 wilt 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. 


Nutritional Highlights

  • Eggs are a great high-quality protein
  • Spinach 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 83
Calories from fat 50
Calories from saturated fat 14.8
Total Fat 5.6 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.3 g
Cholesterol 191 mg
Sodium 208 mg
Potassium 188 mg
Total Carbohydrate 1.9 g
Dietary Fiber 0.4 g
Sugars 1.0 g
Protein 6.6 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 0.6

Energy sources


Meal Type(s)