Egg Muffins


These easy egg muffins are a great way to start the day! If you make them ahead of time you’ll have a high protein breakfast, that includes vegetables, ready to go. So, if you’ve made a New Years resolution to eat a better breakfast these tasty muffins could be a great addition to your morning routine.


  • 6 Clearly Organic Eggs
  • 1/2 cup frozen or fresh spinach
  • 6 mushrooms, thinly sliced
  • 1 green onion, thinly sliced
  • 1/2 cup shredded cheese
  • Clearly Organic Pan Spray
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Grease 6 muffin cups on a muffin pan.
  • Divide spinach, mushrooms, green onion and cheese between each of the 6 muffin cups.
  • Crack an egg into each muffin cup and sprinkle with salt and pepper if desired.
  • Bake for 20-25 minutes or until knife inserted in the center comes out clean.
  • Let muffins cool in the tin for 5 minutes.
  • Using a rubber spatula carefully remove egg muffins.
  • Enjoy immediately or muffins can be refrigerated or frozen for up to 3 weeks.
Egg Muffins Egg Muffins Egg Muffins
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