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When it comes to filling your muffin tin with the egg mixture, portion control is key to achieving perfectly sized muffins. Start by using a ladle or measuring cup to scoop the egg mixture into each muffin cup. Fill each cup about three-quarters full, allowing room for the muffins to rise as they bake. This will ensure you get a nice dome shape without spilling over.

Mini Mushroom & Cheddar Egg Muffins

Discover a quick and nutritious breakfast solution with these Mini Mushroom & Cheddar Egg Muffins! Perfect for busy mornings, these muffins combine protein-rich eggs, creamy cheddar cheese, fresh spinach, and earthy mushrooms for a deliciously satisfying start to your day. Easy to prepare in advance, they're great for meal prep and can be customized with various ingredients. Enjoy these flavorful treats warm or at room temperature for any occasion!
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Ingredients
  

6 large eggs

1 cup shredded sharp cheddar cheese

1 cup chopped baby spinach

1 cup finely chopped mushrooms (button or cremini)

1/4 cup milk (or plant-based alternative)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil (for sautéing)

Optional toppings: chopped fresh chives or parsley

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray or a little olive oil.

    Sauté the Vegetables: In a medium skillet over medium heat, add the olive oil. Once the oil is hot, add the chopped mushrooms. Sauté for about 3-4 minutes until they become soft. Then add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and let it cool slightly.

      Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together. Stir in the milk, garlic powder, onion powder, salt, and pepper until well combined.

        Combine Ingredients: Add the sautéed vegetables and shredded cheddar cheese to the egg mixture. Gently fold everything together until evenly distributed.

          Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle some extra cheddar cheese on top of each muffin for added flavor and texture.

            Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick in the center; it should come out clean.

              Cool and Serve: Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes before carefully transferring them to a wire rack. Serve warm or at room temperature. If desired, garnish with chopped chives or parsley for a fresh touch.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins