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In recent years, egg muffins have surged in popularity among health-conscious food enthusiasts and busy individuals alike. These bite-sized delights offer a convenient and nutritious meal option that can cater to a variety of dietary preferences. Whether you're looking for a quick breakfast, a wholesome snack, or a protein-packed addition to your lunch, Mini Mushroom & Cheddar Egg Muffins fit the bill perfectly.

Mini Mushroom & Cheddar Egg Muffins

Discover the delicious world of Mini Mushroom & Cheddar Egg Muffins, the perfect blend of flavor and nutrition. These bite-sized delights make a convenient meal option for busy lifestyles, whether for breakfast, a snack, or lunch. Packed with high-quality protein and customizable with your favorite vegetables and cheeses, they cater to various dietary needs. Easy to prepare in advance, they can be stored and reheated throughout the week for a wholesome treat anytime!
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Ingredients
  

8 large eggs

1 cup mushrooms, finely chopped (preferably cremini or button)

1 cup sharp cheddar cheese, shredded

1/2 cup milk

1/4 cup green onions, sliced

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon fresh parsley, chopped (optional)

Cooking spray or oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a light coat of oil.

    Sauté the Mushrooms: In a medium skillet over medium heat, add a teaspoon of oil. Once hot, add the finely chopped mushrooms. Sauté for about 5-7 minutes until they are softened and all the moisture has evaporated. Set aside to cool slightly.

      Mix the Egg Base: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the garlic powder, salt, black pepper, and chopped parsley (if using).

        Combine Ingredients: Add the sautéed mushrooms, shredded cheddar cheese, and sliced green onions to the egg mixture. Stir until everything is evenly incorporated.

          Pour and Bake: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Place in the preheated oven and bake for 18-20 minutes, or until the muffins are puffed up and a toothpick inserted in the center comes out clean.

              Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before carefully removing them. Serve warm or let them cool completely to store for later. They can be kept in the refrigerator for up to 5 days or frozen for later use.

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