These savory spinach and egg muffins are a delightful and healthy breakfast or snack option, perfect for on-the-go mornings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your muffins.
Line a 12-cup muffin tray with foil baking cups and lightly spray them with cooking spray.
Using foil baking cups makes cleanup easier and prevents sticking.
In a mixing bowl, whisk together the eggs, shredded cheese, salt, and pepper.
Whisking thoroughly ensures a uniform mixture and better texture.
Add the chopped spinach, diced mushrooms, and chopped onions to the egg mixture and stir to combine.
Ensure the vegetables are evenly distributed for consistent flavor in each muffin.
Divide the mixture evenly among the prepared muffin cups.
Filling each cup evenly ensures uniform cooking and presentation.
Bake in the preheated oven for 20 minutes or until a knife inserted into the center comes out clean.
Avoid overbaking to keep the muffins moist and tender.
Allow the muffins to cool slightly before serving or storing.
Cooling helps the muffins set and makes them easier to remove from the cups.
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