Source: Indys Child Parenting Magazine

Florentine Egg Muffins

September 01, 2012

Serves 4

Preparation Time: 30 Minutes


  • 1 Tbsp. unsalted butter

  • 1 cup mushrooms, sliced

  • cup tomatoes, diced

  • 2 cups spinach, loosely packed

  • 1 cup red bell peppers, seeded, diced

  • 6 large eggs

  • 1 cups grated potatoes, cooked

  • cup shredded mozzarella cheese


    1. Preheat oven to 400F.

    2. Heat butter in large skillet over medium-high heat; add mushrooms, tomatoes, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.

    3. Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, potatoes and cheese. Season with salt and pepper.

    4. Line large muffin tin with 8 greased foil cups. Portion cup mixture into each cup.

    5. Bake in oven for 10-20 minutes, or until eggs puff and are firm.

    Nutrition Information:

    Florentine Egg Muffins Calories 294; Fat 12.36g; Protein 15.83g; Carbohydrate 29.88g; Fiber 4.24g; Cholesterol 297mg; Sodium 212mg; Calcium 149mg; Vitamin A 2362 IU; Vitamin C 59.32mg; Iron 2.75mg