Freezer Friendly Egg Muffin Cups
A tasty, prep-ahead breakfast or brunch
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
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 1/2 cups baby spinach, chopped
- 1/2 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 1/2 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: 272kcalCarbohydrates: 9gProtein: 19gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 334mgSodium: 479mgPotassium: 285mgFiber: 1gSugar: 2gVitamin A: 1373IUVitamin C: 4mgCalcium: 289mgIron: 2mg
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