Mushroom Spinach Feta Egg Muffin Cups

Mushroom Spinach Feta Egg Muffin Cups
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 88.1
  • Total Fat: 5.6 g
  • Cholesterol: 132.9 mg
  • Sodium: 173.9 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.6 g

View full nutritional breakdown of Mushroom Spinach Feta Egg Muffin Cups calories by ingredient
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Flavorful egg cup, chalk full of veggies. Flavorful egg cup, chalk full of veggies.
Number of Servings: 18


    Dozen Large Eggs
    1 tsp Black Pepper
    4 tbsp Chopped Fresh Chives
    1lb (454 Grams) Mushrooms
    1/2 lb (227 Grams) Spinach
    Pam Simply Coconut Oil Cooking Spray
    8 oz President Feta Chunk Plain


Rinse spinach, mushrooms and chives. Roughly chop spinach. Cut stems off of mushrooms and chop them into quarters. Chop mushroom tops into 1/4 - 1/2 inch thick slices. Using a sharp pair of kitchen scissors, cut chives into 1/8 - 1/4 inch long pieces. Pre-heat oven to 350 degrees. Spray coconut oil in large skillet over medium heat. Add mushrooms, cook for a few minutes until tender. Add chopped spinach, cook until spinach has wilted. Remove from heat, set aside to cool. You may need to strain off excess fluid. Prep muffin tins with non-stick spay (I use coconut oil spray). Add muffin liners (optional for added portability), spray inside of liners with oil spray as well. Crack 12 large eggs into a large mixing bowl. Whisk until well blended. Crumble feta chunk and mix into egg batter. Mix in chives and then add mushroom and spinach (once it has cooled). Spoon mixture into muffin cups, evenly. Cook 25-30 minutes. Serving Size: Makes 18 full muffin cups.

Number of Servings: 18.0

Recipe submitted by SparkPeople user ECCENTRICROSE.

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