It’s really important to me that my children have a good breakfast with protein, and I was feeling bored with scrambled eggs. This recipe makes a dozen, but because I knew it would be a tough sell to get my kids to eat eggs with veggies (they love vegetables just not mixed into anything), I made half just egg and cheese and the other half with mushrooms and spinach for Jeff and me.
Egg and Cheese Muffins
Author:
Serves: 12 muffins
It’s really important to me that my children have a good breakfast with protein, and I was feeling bored with scrambled eggs. This recipe makes a dozen, but because I knew it would be a tough sell to get my kids to eat eggs with veggies (they love vegetables just not mixed into anything), I made half just egg and cheese and the other half with mushrooms and spinach for Jeff and me. Happy cooking!
Ingredients
- 1 dozen eggs
- 1 teaspoon Kosher salt
- 1 cup fresh spinach torn into small pieces (I use baby spinach so I leave the stems, if you use regular spinach I would recommend cutting off the tough stems)
- 1 cup sautéed mushrooms both white buttons or baby bellas would work well (if you don’t like mushrooms substitute another vegetable)
- 2 cups shredded cheese (I used sharp cheddar but anything your family likes will work in this recipe)
Instructions
- Preheat oven to 350.
- Completely spray each muffin tin with canola or vegetable spray.
- In a medium size bowl whisk eggs and Kosher salt.
- Divide vegetables into each of the muffin cups.
- Pour egg mixture over each cup, leaving about ¼ inch unfilled.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Let cool in the muffin pan for 3-5 minutes before removing with a rubber spatula.
- Enjoy immediately or let cool and refrigerate. These keep in the fridge for up to 5 days or can be frozen for up to a month.
Notes
I always sauté mushrooms first before adding them to a recipe. I love to layer flavors when I cook, and I just don’t think raw mushrooms contribute anything – nor do I like their texture, but cooked they are delicious![br][br]If you don’t think your kids will go for the veggies in their eggs then do what I do and make some of the muffins just egg and cheese. That will leave you some extra vegetables – I solve that problem by eating the extra mushrooms straight out of the pan.[br][br]Make sure you coat the muffin tins extremely thoroughly! I learned this the hard way the first time I made these – it took days of soaking my pan to get it completely clean![br][br]These will come out puffed like a soufflé but will deflate after a few minutes – you didn’t do anything wrong!
