Preheat the oven to 350°F. Crack eggs into a liquid measuring cup. Whisk the eggs and salt.
Grease a 12-cup muffin pan with ghee. Divide spinach, mushrooms, green onion, and cheese between each muffin cup, then carefully pour eggs over tops until muffin tins are almost full (leave 1/4-inch space).
Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. The egg muffins will look like soufflé when they come out of the oven, but they will sink after a few minutes. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin.
Consume immediately or let cool and transfer to a resealable plastic bag. Refrigerate for up to a week or freeze for a month.
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|Serving Size: 1 (276g)|
|Recipe Makes: 1|
|Calories from Fat: 224 (62%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 1223mg||42 %|
|Potassium 397.6mg||10 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.4g|
|Protein 31.9g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 364
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