Egg Mushroom Muffins

 By Foodynians Recipes
Egg Mushroom Muffins
Published: September 09, 2014 

Prep Time: 15 Minutes
Cook time: 25 Minutes
Total time: 40 Minutes
Yield: 6 Servings 

Nutrition facts: 511 calories

Ingredients

• 4 eggs
• 1 red or yellow bell pepper, diced.
• 4 oz finely chopped spinach, shredded.
• 2½ cups self-raising flour.
• 1 cup milk.
• 3 tbsp butter, melted.
• 10 oz mushroom, chopped.
• 8 oz fresh parmesan cheese, grated.
• 1 small onion, diced.
• 1/4 tbsp freshly ground pepper.
• 2 tbsp olive oil.
• 1 tbsp canola oil.
• Salt to taste.

  Method

• Preheat oven to 350 degrees. Heat the oil over medium heat and saute the mushrooms, spinach, onion, and red or yellow bell pepper for about 5 minutes. Season with salt and pepper to taste.
• Transfer flour into a bowl. Add shredded spinach and parmesan cheese, and stir to combine. Use a fork to whisk together milk, butter and egg until well combined. Add milk mixture to flour mixture and use a metal spoon to stir until just combined.
• Preheat oven to 350. Brush a 12-slots muffin pan with canola oil to lightly grease. Pour egg mixture into each muffin slot and mix in with the vegetables. Evenly sprinkle the top with the parmesan cheese.
• Bake for 20 minutes, be careful not to overbake as they will turn out dry.

  Note

• Serve warm or cold. Top with salsa and/or avocado.

Egg Mushroom Muffins