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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 mins
Cook Time 25 mins
Total Time 30 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
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