Spinach and Mushroom Egg Muffins

Name: Spinach and Mushroom Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1 cup mushrooms, diced; 1/2 cup milk; 1/2 cup shredded cheese (optional); Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Simple & Tasty Meals

I love starting my day with a nutritious breakfast, and these Spinach and Mushroom Egg Muffins are my go-to! Packed with protein and veggies, they're perfect for meal prep or a quick bite on busy mornings. The combination of sautéed mushrooms and fresh spinach creates a savory filling that pairs beautifully with the fluffy egg base. Plus, they can be made in just 30 minutes, making them an ideal choice for any morning routine!

Created by

Lena

Last updated on 2026-02-01T17:46:28.642Z

Whenever I want to enjoy a wholesome meal without the fuss, these Spinach and Mushroom Egg Muffins are my secret weapon. The process is incredibly simple: I sauté my mushrooms until they're golden, then mix them with fresh spinach and eggs. This method not only locks in the flavor but also offers a burst of nutrition that fuels my day.

Recently, I tried adding some feta cheese for an extra layer of flavor, and it elevated the muffins to another level! Baking them in muffin tins ensures they hold their shape while being perfectly portioned for a grab-and-go breakfast.

Why You'll Love Spinach and Mushroom Egg Muffins
Perfectly portioned for a healthy breakfast on the go
Savory combination of earthy mushrooms and nutritious spinach
Versatile enough to customize with your favorite cheese or herbs

Perfecting Your Egg Muffins

For the best texture in your Spinach and Mushroom Egg Muffins, it's crucial to whisk the eggs thoroughly. Incorporating more air into the mixture helps create a fluffier muffin. Aim for a light, frothy consistency without over-beating, which can make the muffins spongy rather than airy. A hand whisk works perfectly for this task, as it allows you to control the mixing without overdoing it.

Baking at the right temperature is essential. Preheating your oven to 350°F (175°C) ensures that the muffins cook evenly. Keep an eye on them during the last few minutes of baking; they should puff up slightly and develop a light golden brown color on top. If you notice them starting to brown too quickly, consider covering the muffin tin with a piece of aluminum foil to prevent burning.

Ingredient Insights

The balance of flavors in these muffins largely comes from the mushrooms and spinach. Sautéing the mushrooms until they are golden brown enhances their umami flavor, while the spinach adds a fresh, vibrant note. You can experiment with different types of mushrooms, such as cremini or shiitake, to create varied flavor profiles. If using dried mushrooms, rehydrate them first to maintain texture.

If you're looking to make these muffins dairy-free, substitute the milk with almond or oat milk, and consider using a plant-based cheese alternative. This adjustment keeps the muffins creamy without compromising flavor. Additionally, if you prefer a more robust taste, try adding finely chopped herbs like thyme or basil to the egg mixture for an extra layer of complexity.

Ingredients

Gather these fresh ingredients to create your delicious muffins.

Ingredients

6 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1/2 cup milk
1/2 cup shredded cheese (optional)
Salt and pepper to taste
Olive oil for sautéing

Make sure all your ingredients are fresh for the best flavor!

Instructions

Follow these simple steps to create your delicious egg muffins.

Preheat and Sauté

Preheat your oven to 350°F (175°C). In a skillet, heat a splash of olive oil and sauté the diced mushrooms over medium heat until golden brown. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat.

Mix the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper. If using cheese, fold it into the mixture at this stage.

Combine and Pour

Fold the sautéed mushrooms and spinach into the egg mixture, ensuring everything is well-combined. Pour the mixture evenly into a greased muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 20 minutes, or until the muffins are set and lightly browned on top. Allow to cool for a few minutes before removing from the muffin tin.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Pro Tips

Feel free to add other vegetables or spices to customize your muffins to your taste. These muffins freeze well, so double the batch for easy future breakfasts!

Make-Ahead and Storage

These egg muffins are a fantastic meal prep option. You can store baked muffins in an airtight container in the refrigerator for up to five days. For longer storage, freeze them in single layers separated by parchment paper to prevent sticking. When ready to eat, simply reheat in the microwave for 30-60 seconds or warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.

If you're making a larger batch, consider doubling the recipe. You can use larger muffin tins or even a baking dish to create a frittata-style egg bake. Just be sure to adjust the baking time, as it may take a bit longer for the center to set. Keep an eye on it and use a toothpick to check for doneness.

Serving Suggestions

These Spinach and Mushroom Egg Muffins are versatile and can be served in various ways. For a complete meal, pair them with a side of fresh fruit or a light salad. Just add a splash of hot sauce or a dollop of Greek yogurt for added flavor. You can also turn them into a breakfast sandwich by placing one muffin between slices of whole-grain bread or an English muffin.

For a fun twist, try drizzling the muffins with balsamic reduction or serve them alongside roasted vegetables. If you're hosting a brunch, consider offering a variety of muffins with different fillings to cater to various tastes, such as bacon, feta, or sun-dried tomatoes for added variety.

Questions About Recipes

→ Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the mixture.

→ How long do the muffins last in the fridge?

These muffins can last up to 5 days in the refrigerator if stored in an airtight container.

→ Can I make them dairy-free?

Absolutely! You can substitute the milk with a dairy-free alternative like almond milk and omit the cheese.

→ What is the best way to reheat these muffins?

You can reheat them in the microwave for about 30-60 seconds, or in the oven at 350°F (175°C) for about 10 minutes.