Are you tired of boring breakfasts that derail your health goals? Get ready to revolutionize your morning routine with these incredible Low Carb Spinach Mushroom Omelet Muffins! Packed with protein, bursting with flavor, and incredibly easy to make, these muffins are about to become your new breakfast obsession. Whether you're following a low-carb diet, looking for quick meal prep options, or simply craving a nutritious and delicious breakfast, these omelet muffins are the ultimate game-changer you've been waiting for!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1 cup mushrooms, diced
- 1/2 cup cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is at the right temperature for baking the omelet muffins.
- Prepare a muffin tin by greasing it lightly with cooking spray or oil to prevent the muffins from sticking. You can also use silicone muffin cups for easier removal.
- In a large mixing bowl, crack the 6 large eggs and whisk them together until well combined. You want the yolks and whites to be fully incorporated.
- Add the chopped spinach (1 cup) to the egg mixture. Make sure the spinach is well distributed throughout the eggs.
- Next, add the diced mushrooms (1 cup) to the bowl. Ensure that the mushrooms are evenly mixed in with the spinach and eggs.
- Sprinkle in the shredded cheddar cheese (1/2 cup) and stir gently to combine all the ingredients. This will add flavor and richness to your muffins.
- Season the mixture with salt and pepper to taste. Be mindful of how much salt you add, especially if your cheese is already salty.
- Using a ladle or a measuring cup, carefully pour the egg mixture into each muffin cup, filling them about 3/4 full. This allows room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. This will make it easier to remove the muffins without breaking them.
- Carefully run a knife around the edges of each muffin to loosen them, then gently lift them out of the tin. If using silicone cups, simply pop them out.
- Allow the omelet muffins to cool slightly on a wire rack before serving. These muffins can be enjoyed warm or stored in an airtight container in the refrigerator for up to a week.
- Serve the muffins as a delicious low-carb breakfast option or snack. They can also be reheated in the microwave for a quick meal on the go.
Tips
- Use Fresh Ingredients: The key to amazing flavor is using fresh eggs, crisp spinach, and firm mushrooms. The quality of your ingredients makes a huge difference!
- Customize Your Muffins: Feel free to experiment with different cheeses or add extra vegetables like bell peppers or onions to make the recipe your own.
- Meal Prep Magic: These muffins are perfect for meal prepping! They can be stored in the refrigerator for up to a week and quickly reheated for a grab-and-go breakfast.
- Prevent Sticking: Make sure to thoroughly grease your muffin tin or use silicone cups to ensure easy removal of the muffins.
- Don't Overfill: Fill the muffin cups only about 3/4 full to allow room for rising and prevent overflow during baking.
- Check for Doneness: A toothpick inserted into the center should come out clean, indicating that the muffins are fully cooked.
- Freezer-Friendly: These muffins can be frozen for up to 3 months. Simply reheat in the microwave when you're ready to enjoy!
Nutrition Facts
Calories: 174kcal
Carbohydrates: 4g
Protein: 18g
Fat: 12g
Saturated Fat: g
Cholesterol: 180mg
