Spinach Mushroom Tomato Egg Muffins

Spinach Mushroom Tomato Egg Muffins

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 63.5
  • Total Fat: 2.5 g
  • Cholesterol: 46.5 mg
  • Sodium: 170.3 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Spinach Mushroom Tomato Egg Muffins calories by ingredient


A great on-the-go breakfast or lunch meal! A great on-the-go breakfast or lunch meal!
Number of Servings: 12


    *12 grape tomatoes, diced (1 per muffin cup)
    *1/2 cup fresh mushrooms, diced small
    *1/2 cup chopped onion
    *1 (10 oz) box of frozen spinach,
    thawed & squeezed dry
    *1 (16 oz) carton of Original Egg Beaters
    *3 Large eggs
    *1 Tbsp. McCormick Salad Supreme Seasoning
    *Milk or water, if needed
    *1 Tbsp. coconut oil
    *1 Tbsp. Kretschmer Wheat Germ, optional


Preheat oven to 375 degrees. Melt coconut oil over medium-low heat in sautÚ pan. SautÚ onion and garlic for 2 to 3 minutes, then add mushrooms and spinach, cooking an additional 10 to 12 minutes until all is heated through. Remove from heat and set aside. Prepare muffin tins by lining with paper or spraying/coating with oil. Place 1 diced grape tomato and 1/2 tsp. wheat germ (if using) to each cup. Place 1 Tbsp. PLUS 1 tsp. of spinach mixture in each cup. Set aside. Beat together eggs, egg beaters and Salad Supreme seasoning. Add milk or water if needed to make 3 cups of liquid. Pour approximately 1/4 cup egg mixture in each cup until it is just filled. Bake for 23 to 25 minutes.

Serving Size:áMakes 12 (1 muffin) servings

Member Ratings For This Recipe

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    Very Good
    Love these - 2/2/18

  • no profile photo

    Amazing - 8/13/16