Mushroom and spinach egg muffins | Healthy breakfast

Peel and finely chop the onion. Clean the mushrooms, then slice them thinly. Heat the oil in a pan, add the onion and mushrooms, then sauté over medium heat for 3-4 minutes. Remove from heat, transfer to a bowl, and let cool for 10 minutes.

While the mushroom mixture is cooling, preheat the oven to 180-185 °C. Prepare a 12-cup silicone muffin tin and finely chop the baby spinach.

Once the mushrooms have cooled, add the salt, pepper, dried marjoram, eggs, and chopped spinach, then mix thoroughly. Fill the muffin cups with the mixture, filling them about 3/4 full. Place in the preheated oven and bake for 30-35 minutes.