Tomato Mushroom Egg Muffins


Tomato Mushroom Egg Muffins

Servings: 4 (3-piece) servings
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 310 kcal



  • 1 tablespoon olive oil
  • 1 ½ cups diced mushrooms
  • 1 small tomato diced
  • ½ small yellow onion diced
  • 12 large eggs
  • ½ cup heavy cream
  • Salt and pepper



  1. Preheat the oven to 350°F and grease a muffin pan with cooking spray.
  2. Cook the mushrooms, tomatoes, and onion in oil in a medium skillet until tender.
  3. Divide the veggie mixture among the muffin cups.
  4. Whisk together the eggs, heavy cream, salt, and pepper then divide the mixture among the 12 muffin cups.
  5. Bake for 22 to 25 minutes until the egg is set. Cool for 10 minutes then serve.

Recipe Notes

Nutrition: 310 calories, 24g fat, 20g protein, 4g carbs, 1g fiber, 3g net carbs

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