Recipe Review: Easy Spinach & Mushroom Omelet Muffins

Attempting to effect self rescue from my food rut, I’m trying new recipes.  I found “Easy Spinach & Mushroom Omelet Muffins” on All Day I Dream About Food, and I thought the recipe looked delicious.  When I showed it to my daughter, she said we HAD to try it, so we made the muffins today.

The recipe was really easy to put together.  The instructions were clear and easy to follow, and the process made sense.

The recipe made 16 muffins for me, but perhaps that’s because I added extra cheese and two tablespoons of dried chives.  I used one silicone muffin pan and one aluminum muffin pan with this recipe.  I greased both pans with coconut oil and despite the eggs and the cheese, the muffins released easily from both pans.

I should also note that I baked this recipe in an electric convection oven, so I reduced the temperature by 25 degrees Fahrenheit and they were done after baking for just 20 minutes.

close-up of muffins on a cooling rackAs soon as the muffins were cool enough to eat, my daughter and I tried one.  We both thought they’d make an excellent grab and go breakfast or snack.  I’ll bet splitting them and using them like English muffins would work well too for breakfast sandwiches.

It didn’t surprise me that my daughter and I loved them.  What did surprise me though was that my boys loved them too.  They both ate two, and they both asked if they could take them to school for a snack.  It looks like I’ll have to make a double batch next time which means I’ll need more muffin pans! Oh well.  I guess there are worse problems to have, aren’t there?

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