Egg Muffins with Mushrooms and Spinach | Healthy Breakfast

Peel the onion and dice finely. Clean the mushrooms and slice thinly. Heat 2 tbsp oil in a pan, sauté onions and mushrooms for approx. 3–4 minutes over medium heat. Then remove the pan from the heat and let the mixture cool in a large bowl for about 10 minutes.

Meanwhile, preheat the oven to 180–185 °C. Prepare a silicone mold for 12 muffins and finely chop the baby spinach.

Once the mushroom mixture has cooled, add salt, pepper, dried marjoram, the eggs, and the chopped spinach, and mix everything well. Fill the mixture into the muffin cups (up to about ¾ full). Place the mold in the oven and bake for 30–35 minutes at 180–185 °C.