Steps

1. 1

   Preheat oven to 350°F (175°C) and lightly grease a 12-cup muffin tin with olive oil.

2. 2

   Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté for 2-3 minutes until fragrant and translucent.

3. 3

   Add chopped mushrooms to the skillet and cook for 4-5 minutes until softened. Stir in chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.

4. 4

   In a large bowl, whisk the eggs. Stir in ground flaxseed, salt, and black pepper.

5. 5

   Add the sautéed vegetable mixture to the eggs and mix well to combine.

6. 6

   Pour the egg mixture evenly into the muffin tin cups, filling about 3/4 full.

7. 7

   Bake in the preheated oven for 18-20 minutes or until the egg muffins are set and lightly golden on top.

8. 8

   Remove from oven and allow to cool for 5 minutes before removing from the tin.

9. 9

   Store egg muffins in an airtight container in the refrigerator for up to 5 days. Reheat before serving.

Tips from the chef

• Use fresh or frozen spinach; if using frozen, thaw and squeeze out excess water before adding.

• Add chopped bell peppers or shredded low-fat cheese for extra flavor variation.

• Ground flaxseed adds fiber and healthy fats

• do not skip for nutritional benefits.

• These muffins can be frozen individually and reheated for quick breakfasts.

• Use silicone muffin liners for easy removal and less oil usage.