Egg Muffins with Mushrooms and Spinach | Healthy Breakfast

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Egg Muffins with Mushrooms and Spinach | Healthy Breakfast

Name: Egg Muffins with Mushrooms and Spinach | Healthy Breakfast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 pieces
Cuisine: Deutsche Küche
Ingredients: 80 g red onions; 100 g white mushrooms; 2 tbsp rapeseed oil or sunflower oil; 50 g fresh baby spinach; 1 tsp dried marjoram; 6 eggs (size M); 1 pinch fine table salt; 1 pinch ground black pepper

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55 min

Under an hour

Knuspr-Küche

Diese herzhaften Eier-Muffins mit frischen Champignons und Babyspinat sind das perfekte gesunde Frühstück oder ein leichter Snack für zwischendurch. Sie sind einfach zuzubereiten, vegetarisch und ideal für das Meal-Prep geeignet. Ein proteinreicher Start in den Tag, der nicht nur gut schmeckt, sondern auch lange satt macht.

Ingredients

Price per portion:€ 0.23

Ingredients

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Red onion 80 g rote Zwiebeln

Button mushrooms 100 g weiße Champignons

Rapeseed oil 2 EL Rapsöl oder Sonnenblumenöl

Baby spinach 50 g frischer Babyspinat

Dried marjoram 1 TL getrockneter Majoran

Free-range eggs M 6 Eier (Größe M)

You probably have at home

Ground black pepper 1 Prise schwarzer Pfeffer gemahlen

Fine table salt 1 Prise Speisesalz

Preparation method

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.