Yesterday was one of those day when all my diet and good healthy intentions disappeared in front of a pint of [easyazon_link identifier=”B00032HCA6″ locale=”US” tag=”cookwaregeek-20″]Häagen-Dazs[/easyazon_link] ice cream.
Yes it was delicious, but as every food hangover I just wanted something extra healthy the next morning. You know, to compensate the disaster on my diet intentions.
Then I remember these fluffy and soft egg muffins. They would be the guilty-free breakfast that I needed. This is the right way to start a day.
You only need 5 ingredients and 30 minutes to achieve these little muffins that are so yummy. Even Luna loves them! She was meowing all the time while I was taking the pictures.
The only compromise that I made with this recipe was —I promise not bacon at all— a little of low fat mozzarella. For me, egg muffins must have that cheesy feeling. Those strings of cheese coming out of the egg cup… HEAVENLY.
- 2 cups of spinach leafs
- 150 gr of white mushrooms chopped
- ¼ cup of low fat mozzarella
- 4 eggs
- ½ cup of milk
- Pinch of salt and white pepper
Preheat the oven to 200ºC (390ºF)
In a pan over medium heat cook the mushrooms and the spinach until both are soft. Add a pinch of salt and white pepper.
Mix the eggs in a bowl, the milk and a little bit more of salt. (note 1)
Add the mushrooms and the spinach to the egg mix. (note 2)
Use a cupcake nonstick pan to cook the muffins. Take them to the oven for 15 minutes.
- The milk will give “air” to the mix and it will make the muffins softer. If you don't have milk or you are lactose intolerant, you can use water.
- Usually, the mushrooms and the spinach will lose water when they are cooked. Do not transfer this water to the mix.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.