Here’s a perfect little treat for those long Sunday mornings when you have time to make something special. These egg muffins are flavorful, packed with mushrooms, spinach, ham, and with a bit of cheese on top. And, while they need a bit of time in the oven, the preparation is short and simple.
We always keep frozen spinach in our freezer because we use it in several recipes, such as our healthy bean and mushroom soup and our comforting egg and spinach pie. Be sure to defrost the spinach in advance and squeeze out any water in it.
We use cheddar in the recipe, but feta cheese works well, too. However, instead of sprinkling it on the top like the cheddar, it’s better to cut or crumble it into small pieces and add it into the egg mix. Feel free to use fresh or frozen spinach. Enjoy your egg muffins with mushrooms and spinach!
Similar recipes
If you like the egg muffins with mushroom and spinach, you may also like our recipe for egg and spinach pie.
Egg muffins with mushrooms and spinach
Ingredients
- 7 oz mushrooms
- 5 eggs
- 6 pellets frozen spinach
- 4 oz ham
- ½ small onion
- 1 tbsp cream
- 1 oz cheddar cheese
- 2 tbsp vegetable oil
- ¼ tsp thyme
Instructions
- Cut the mushrooms in halves and then in slices. Heat 2 tbsp of vegetable oil in a pan and add finely chopped onion. Cook for a few minutes until it gets soft and transparent. Then add the sliced mushrooms and cook until the liquid is gone and mushrooms are browned. Add the spinach (defrosted, water squeezed out) and cook for a few minutes more. Add salt and pepper and leave to cool down.
- Whisk the eggs well, add cream and mix it in. Add ham chopped in small cubes and the mushrooms and spinach. Mix everything together.
- Divide the mixture in a muffin baking tray. Don't fill the cups to the top: leave a bit of space for them to rise. Sprinkle the grated cheddar cheese on top of each muffin. Bake in the oven at 375℉ for about 20 minutes. The muffins will rise quite a lot. You can test with a wooden toothpick whether they are completely cooked: stick it in the middle of a cupcake, it should come out clean. When you take the cupcakes out of the oven, they will slowly collapse, but this is alright. Serve hot or cold with fresh bread.