These cheesy egg muffins are delicious eaten warm or cold. They freeze well too, just wait until they cool, put them in zip lock or sandwich bags and pop them into your freezer. These cheesy egg muffins are great for kids lunch boxes too!
Cheesy egg muffins with spinach, courgette and mushroom
Most people don't worry about the seeds running down the middle, but if you would like to remove them; cut the zucchini in half lengthwise and cut off the ends. Use a spoon and scrape down the center of each piece to remove the seeds.
Cheesy egg muffins with spinach, courgette and mushroom ingredients:
- 6 eggs
- 2 Tbs water
- 1 teaspoon Herbamare Herb Seasoning Salt (or garlic & herb seasoning)
- 2 medium courgette (zucchini), deseeded
- 3-4 large spinach leaves
- generous handful of mushrooms
- 1 cup finely grated white cheddar cheese (approx)
- 12 cup muffin tray
Cheesy egg muffins with spinach, courgette and mushroom cooking instructions:
2. Spray muffin tray with olive oil spray.
3. Cut the quarters of courgette into thin slices and then dice.
4. Finely dice the spinach and mushroom.
5. After lightly sauteeing the veggies in a hot oiled pan, distribute the vegetables evenly into the muffin cups.
6. Add grated cheese into each muffin cups.
7. You want to aim to just about fill the muffin cups slightly below the top.
8. In a 2-cup measuring jug with pour spout, break the eggs, add the herb salt and 2 T water.
9. Beat well.
10. Carefully pour the egg mixture into the muffin pan, until it nearly fills each cup.
11. It may look like there’s not going to be enough room for the egg, but don’t worry it will go into the spaces.
12. Put into the oven with plenty of room above them, the muffins will rise up out of the cups while cooking.
13. Bake for 20 minutes, until golden brown.
14. The muffins will drop down to the size of the muffin cups when you take them out.