Florentine Egg Muffins
Grace Vilches
These protein-packed “muffins” are great for brunches or leisurely weekends. Cook the veggies ahead of time in step #2 for quicker assembly the day of. Or, make a batch to heat up for quick and easy breakfasts all week long!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Breakfast & Brunch
Servings 4
Calories 294 kcal
- 1 tablespoon unsalted butter
- 1 cup sliced mushrooms
- 1/2 cup diced tomato
- 2 cups baby spinach loosely packed
- 1 red bell pepper seeded, diced
- 6 large eggs
- 1 1/2 cups grated red potatoes cooked
- 1/2 cup shredded mozzarella cheese
Preheat oven to 400°F.
Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers, and cook 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
Beat eggs in large mixing bowl. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.
Line large muffin tin with 8 baking cups. Portion ½ cup mixture into each cup and bake in oven 10-20 minutes, or until eggs puff and are firm.
Calories: 294kcalCarbohydrates: 29.88gProtein: 15.83gFat: 12.36gCholesterol: 297mgSodium: 212mgFiber: 4.24g