Dairy Free Spinach and Egg Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.7(5)
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- ½ cup yellow onion, finely diced
- 8 oz cremini mushrooms, thinly sliced
- 3 cups fresh baby spinach, roughly chopped
- 2 cloves garlic, minced
- 8 large eggs
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme
- 3 oz fresh mozzarella, torn into small pieces
Chef's tipUse the same amount. It works well fresh in dishes like caprese, salads, and skewers. For pizza or baked dishes, choose a dairy-free mozzarella labeled for melting so it softens the way you'd expect. - 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease all 12 cups of a 12-cup muffin tin with olive oil or line with silicone liners.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
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