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Mini Spinach and Mushroom Egg Omelettes

For all those savoury breakfast lovers, this one’s for you. These Mini Spinach and Mushroom Egg Omelettes also work great as an afternoon snack when you get home feeling hungry, and want to keep it healthy.
Author: Nikole Goncalves

Ingredients

  • 7 eggs
  • 1/4 coconut milk unsweetened
  • 1/2 tsp. salt & pepper
  • 1 tbsp. dried chives
  • 1 cup chopped crimini mushrooms
  • 2 cups raw chopped baby spinach
  • 1 tbsp. coconut oil

Instructions

  • Preheat oven to 350F.
  • In a medium bowl whisk together eggs, milk and spices.
  • Next, fold in your veggies to evenly combine everything together.
  • Grease a muffin tin with coconut oil and pour ¼ cup of the egg mixture into each muffin hole. Try not to fill it all the way to the top so it has room to rise.
  • Bake in the oven for 25 min or until golden brown on top and allow cooling for 5-10 min before transferring to a wire rack.
  • Store in the fridge for 3-4 days.
  • In the morning, take two out and heat them up on a pan or in the microwave and serve with a slice of Ezekiel toast or fruit.