Freezer Friendly Egg Muffin Cups
A tasty, prep-ahead breakfast or brunch
Servings: 6
Calories: 272kcal
Equipment
- 1 12-cup mini muffin pan (with 2 ounce wells) I recommend a silicone muffin pan with a steel frame.
Ingredients
- 1 tablespoon olive oil
- 1 cup baby Bella mushrooms, diced
- ½ cup minced onion
- 2 cloves garlic, minced
- 1 ½ cups baby spinach, chopped
- ½ teaspoon salt more or less to taste
- 10 large eggs
- 2 tablespoons milk regular or non dairy
- 1 cup cooked California-grown wild rice
- 1 cup shredded Gruyere cheese or Swiss cheese
Instructions
- Heat the over to 350ºF and set the rack in the middle position. Spray your muffin pan with cooking spray or line each well with a parchment muffin liner.
- Heat the oil in a large saute pan over medium-high heat. Add the mushrooms, onion, garlic, and spinach. Saute for 3-5 minutes or until the vegetables are caramelized, and all of their liquid has evaporated.
- Remove the vegetables from the heat and let them cool for at least 5 minutes.
- In a mixing bowl, whisk the eggs and milk. Add the rice and cheese, and then the vegetables. Whisk everything well.
- Using a ladle, fill each well of the muffin pan, leaving at least ½ inch of headspace so the muffins can expand.
- Bake the egg muffin cups for 20-25 minutes or until they are set.
- Let the muffin cups cool for about 10 minutes before removing them from the pan.
Notes
Serve warm, at room temperature, or cold.
For easy muffin removal, use a silicone muffin pan.
Store leftover egg muffin cups in an airtight container in the refrigerator for 2 days or in the freezer for up to 3 weeks.
Nutrition
Calories: 272kcal | Carbohydrates: 9g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 334mg | Sodium: 479mg | Potassium: 285mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1373IU | Vitamin C: 4mg | Calcium: 289mg | Iron: 2mg