Spinach And Mushroom Egg Muffins (Paleo, Whole30, Low Carb)

If you’re in need of a quick breakfast or nutritious snack on the go, these Spinach And Mushroom Egg Muffins (Paleo, Whole30, Low Carb) are just the right choice. You can make them ahead and then just reheat them or have it cold when you need some energy. Perfect for school lunch boxes or work snacks. The eggs will provide you with protein and good fats, which are both sating and should keep you fuller for longer, especially if you combine the muffins with some extra veggies.



To make the muffins taste cheesy, but keep them Paleo and Whole30 friendly, I used a nutritional yeast in the mixture. Nutritional yeast is an inactive yeast used in cooking for it’s amazing savoury, cheesy and nutty flavour. And while being really yummy, it also has a great nutritional profile. It’s full of protein, B vitamins and minerals. I love using it in my recipes, especially when I feel like adding some umami flavour to meals. But if you prefer to use dairy in the muffins, go ahead and add some cheese instead of the yeast. Blue cheese would work wonders in this case.

Spinach And Mushroom Egg Muffins (Paleo, Whole30, Low Carb)

 

Spinach And Mushroom Egg Muffins (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
If you're in need of a quick breakfast or nutritious snack on the go, these Spinach And Mushroom Egg Muffins (Paleo, Whole30, Low Carb) are just the right choice. You can make them ahead and then just reheat them or have it cold when you need some energy.
The peckish girl:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 4 eggs
  • ½ yellow onion, finely diced
  • 1 cup chopped mushrooms
  • 2 big handfuls fresh spinach
  • Few leaves of fresh or dried rosemary, chopped
  • 3 tbsp nutritional yeast (or grated cheese if you eat dairy)
  • ⅓ tsp garlic powder
  • ⅓ tsp baking powder
  • Salt and pepper
  • Oil for cooking
Instructions
  1. Place a small pan over medium heat. Pour in ca ½ tbsp oil and let it heat. Then add the chopped onion.
  2. Saute the onion for 1 minute, then add the chopped mushrooms, pinch of salt and pepper, garlic powder and rosemary leaves.
  3. Saute together for ca 5 minutes, string occasionally. Then add spinach leaves and saute for 1 more minute. Put the pan aside and let the vegetables cool down.
  4. Break the eggs into a bowl, add the baking powder and nutritional yeast and whisk together thoroughly. Add the cooked veggies and stir everything together.
  5. Scoop the mixture into a muffin tray or single muffin molds.
  6. Place the tray into a preheated oven on 180 C and bake for 15 minutes. Or you can make the muffins in an air-fryer too, set the air-fryer for 160 C and place the muffins in for 10-15 minutes.
  7. Tip - make a double batch and freeze some of the muffins as an easy snack.

 

Spinach And Mushroom Egg Muffins (Paleo, Whole30, Low Carb)

 


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