How to Make Low Carb Mushroom and Spinach Egg Muffins?

How to Make Low Carb Mushroom and Spinach Egg Muffins?
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Mushroom and Spinach Egg Muffins

Ingredients:

2 teaspoons olive oil

1 onion, diced

6 ounces mushrooms, halved (or quartered if large)

8 large eggs

1/2 cup milk

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 teaspoon hot pepper sauce (optional)

1 teaspoon Dijon mustard

3/4 cup shredded Swiss or Gruyere cheese

1/4 cup freshly grated Parmesan cheese

1 (10-ounce) package frozen (thawed) spinach, squeezed dry

Directions:

1. Preheat the oven to 375 degrees F and spray a standard 12-cup muffin tin with cooking spray.

2. Heat the oil in a skillet over medium-high heat.

3. Add the onions to the skillet and cook, stirring frequently, until softened, about 5 minutes.

4. Put in the mushrooms and garlic and cook, stirring occasionally, until the mushrooms soften, about 5 minutes longer.

5. In a medium mixing bowl, whisk together the eggs, milk, salt, pepper, hot sauce, and mustard. Stir in the Swiss or Gruyere cheese and spinach.

6. Divide the mushroom mixture evenly among the muffin wells.

7. Pour the egg mixture over the vegetables so each well is about three-fourths full. Sprinkle the Parmesan cheese over the tops, dividing equally.

8. Bake in the preheated oven for 12 to 14 minutes, until the eggs are set.

9. Serve immediately.

10. Wrap leftovers in plastic wrap and store in the refrigerator for up to five days. Reheat in the microwave before serving.

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