Baked Egg and Mushroom Cups
If you love the earthy flavor of mushrooms, you'll be happy to know that these heart-healthy fungi are packed with vitamins, minerals, and antioxidants that help keep you energized and feeling your best. When you combine them with nutrient-rich spinach, garlic, and eggs, you have the perfect on-the-go power breakfast that's ready in less than 20 minutes.
Instructions
- Preheat the air fryer to 320°F. Lightly coat the inside of six silicone muffin cups or a six-cup muffin tin with olive oil cooking spray.
- In a large bowl, beat the eggs, garlic, salt, pepper, and red pepper flakes for 1 to 2 minutes, or until well combined.
- Fold in the mushrooms, spinach, and scallions.
- Divide the mixture evenly among the muffin cups.
- Place into the air fryer and bake for 12 to 15 minutes, or until the eggs are set.
- Remove and allow to cool for 5 minutes before serving.
VARIATION TIP: For a cheesy egg muffin, mix in ¼ to ½ cup mozzarella or feta before dividing among the muffin cups. This may add an additional 1 to 2 minutes to the cook time to ensure the egg is set properly.
PER SERVING: Calories: 83; Total Fat: 5g; Saturated Fat: 2g; Protein: 8g; Total Carbohydrates: 2g; Fiber: 1g; Sugar: 1g; Cholesterol: 186mg