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–+ servings

Spinach & Mushroom Muffin Pan Omelets

Flavorful Eats
Spinach & Mushroom Muffin Pan Omelets are tasty little omelets filled with spinach, mushrooms, and cheese that are conveniently made in a muffin pan!  Perfect healthy on-the-go breakfast or lunch!
5 from 1 vote
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Prep Time 17 minutes
Cook Time 28 minutes
0 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 mini omelets

Equipment

  • Muffin pan
  • Sauté pan/skillet

Ingredients
  

  • 1 tbsp. butter
  • 1 1/2 cups chopped white mushrooms approximately 6-7 mushrooms
  • 1 cup chopped fresh spinach
  • 1/2 cup shredded cheese
  • 9 eggs
  • 1/4 cup milk
  • 1/2 tsp. sliced chives
  • 1/4 tsp. garlic salt
  • black pepper to taste
  • couple dashes of hot sauce optional
  • Cooking spray

Instructions
 

  • Preheat oven to 350°. In a mixing bowl, combine eggs, milk, hot sauce, garlic salt, pepper, and chives. Whisk until fully incorporated and set aside.
  • Add butter to skillet and sauté mushrooms until soft. Add spinach, season with salt & pepper, and cook for a minute or two. It won't take long for the spinach to wilt.
  • Spray muffin pan thoroughly with cooking spray. Distribute the spinach/mushroom mixture evenly in each cup, then sprinkle cheese over veggies. Give the egg mixture a last stir and pour an even amount into each muffin cup. Bake for 26-28 minutes, or until eggs are fully set. Enjoy!
Keyword Eggs, Mushrooms, Spinach, Vegetables, Vegetarian
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