Wild Rice Egg Muffin Cups
These egg muffin cups are like mini frittatas full of yummy Gruyere cheese, spinach, mushrooms, and California-grown wild rice!
This easy, prep ahead breakfast recipe comes to use from our friend Anne of @cravingsomethinghealthy.
Serving Size2 muffins
Prep Time10 min
Cook Time25 min
Total Time35 min
- 1 tablespoon olive oil
- 1 cup baby Bella mushrooms, diced
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1½ cups baby spinach, chopped
- 1/2 teaspoon salt more or less to taste
- 10 large eggs
- 2 tablespoons milk regular or milk substitute
- 1 cup cooked California-grown wild rice
- 1 cup shredded Gruyere cheese or Swiss cheese
- Heat the over to 350ºF and set the rack in the middle position. Spray your muffin pan with cooking spray or line each well with a parchment muffin liner.
- Heat the oil in a large saute pan over medium-high heat. Add the mushrooms, onion, garlic, and spinach. Saute for 3-5 minutes or until the vegetables are caramelized, and all of their liquid has evaporated.
- Remove the vegetables from the heat and let them cool for at least 5 minutes.
- In a mixing bowl, whisk the eggs and milk. Add the rice and cheese, and then the vegetables. Whisk everything well.
- Using a ladle, fill each well of the muffin pan, leaving at least 1/2 inch of headspace so the muffins can expand.
- Bake the egg muffin cups for 20-25 minutes or until they are set.
- Let the muffin cups cool for about 10 minutes before removing them from the pan.
Recipe NotesServe warm, at room temperature, or cold.
Freezer-friendly! Store leftover egg muffin cups in an airtight container in the refrigerator for 2 days or in the freezer for up to 3 weeks.
- Serving 2 muffins
- Calories 272kcal
- Total Fat 18g
- Saturated Fat 7g
- Trans Fat .03g
- Cholesterol 334mg
- Sodium 479mg
- Carbohydrates 9g
- Dietary Fiber 1g
- Sugar 2g
- Protein 19g