Egg muffins with mushrooms

Recipe

Step 1.

Preheat the oven to 180°C. Grease a 12-cup muffin tin or line with silicone muffin cases.

Step 2.

In a frying pan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook* until they release their moisture and begin to brown, about 5-6 minutes.

Step 3.

Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.

Step 4.

In a large bowl, whisk the eggs until well beaten. Season with salt, pepper, and nutmeg if using. Add the cooked vegetables and grated cheese to the beaten eggs. Stir to combine evenly.

Step 5.

Fill the muffin tin: Pour the egg mixture into the prepared muffin tin, filling each cup about three-quarters full.

Step 6.

Place in the preheated oven and bake for 20-25 minutes, or until the muffins are set and lightly golden on top. A toothpick inserted into the centre should come out clean. Allow the egg muffins to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.