Egg Mushroom Cups
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 4 |
| Serving Size | 1.77 oz |
Ingredients
6 pieces
Eggs
7.06 oz
Mushrooms
3.53 oz
spinach
3.53 oz
cheddar cheese
1 tsp
salt
0.5 tsp
black pepper
2 tbsp
olive oil
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a skillet, heat olive oil over medium heat. Add mushrooms and cook until softened, about 5 minutes.
Step 3
In a mixing bowl, whisk together eggs, salt, and black pepper.
Step 4
Grease muffin cups with olive oil. Divide the mushroom mixture, spinach, and cheddar cheese evenly among the cups.
Step 5
Pour the egg mixture over the ingredients in the muffin cups.
Step 6
Bake in the preheated oven for 20-25 minutes, or until the egg is set and the tops are lightly golden.
Step 7
Remove from the oven and let cool for a few minutes. Use a knife to gently loosen the cups from the muffin tin.
Step 8
Serve warm and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
12 g
(48
kcal)
Carbohydrates:
4 g
(16
kcal)
| Calories | 2.655 kcal | 0.13% |
| Vitamin A | 0.2655 IU | 0.03% |
| Monounsaturated Fat | 0.0531 g | 0% |
| Saturated Fat | 0.0885 g | 0.08% |
| Fat | 0.177 g | 0.13% |
| Carbohydrates | 0.0708 g | 0.01% |
| Sodium | 4.425 mg | 0.89% |
| Fibers | 0.0177 g | 0.05% |
| Sugars | 0.0177 g | 0% |
| Protein | 0.2124 g | 0.25% |
| Vitamin C | 0.1416 mg | 0.16% |
| Calcium | 0.177 mg | 0.04% |
| Iron | 0.1062 mg | 0.02% |
| Potassium | 4.425 mg | 0.89% |
| Alcohol | 0 g | 0% |
| Cholesterol | 3.54 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0177 mcg | 0.74% |
| Vitamin E | 0.0354 mg | 0.24% |
| Zinc | 0.0177 mg | 0% |
| Selenium | 0.2655 mcg | 0.05% |
| Vitamin D | 0.0354 mcg | 0.24% |
Recipe Attributes
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