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 muffins
Ingredients: 8 large eggs; 1 cup fresh spinach, chopped; 1 cup mushrooms, diced; 1/2 cup shredded cheese (cheddar or your choice); 1/4 cup milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; Olive oil for sautéing

Highlighted under: Easy Prep Meal Collection

I love starting my day with these Spinach and Mushroom Egg Muffins! They’re not only delicious but also incredibly easy to prepare. The combination of fresh veggies and fluffy eggs creates a satisfying and nutritious breakfast that keeps me fueled throughout the morning. I've found that making a batch at the beginning of the week saves me time and ensures I have a healthy option ready to go. Plus, they’re perfect for meal prep and can be customized with various add-ins!

Created by

Emily

Last updated on 2026-02-02T17:09:14.491Z

When I first made these Spinach and Mushroom Egg Muffins, I was amazed at how much flavor could come from such simple ingredients. Using fresh spinach and sautéed mushrooms really makes a difference. The key is to sauté the veggies first, allowing their natural flavors to intensify before mixing them with the beaten eggs.

I love experimenting with herbs and spices in these muffins, too. A sprinkle of garlic powder or a pinch of nutmeg adds a lovely warmth. Whatever you choose, these muffins are sure to brighten your mornings!

Why You'll Love These Muffins
Packed with nutritious spinach and mushrooms
Great for meal prep and on-the-go breakfasts
Customizable with your favorite ingredients

Perfecting Your Egg Muffins

To ensure your Spinach and Mushroom Egg Muffins have the ideal texture, it’s crucial to whisk the eggs thoroughly. This not only incorporates air into the mixture, leading to a fluffier muffin but also ensures even seasoning throughout. Aim for a consistency that is slightly frothy. I often use a hand whisk for about 1-2 minutes, incorporating the milk and dry spices until well combined and light.

The choice of cheese can significantly impact both flavor and texture. While cheddar adds a sharpness that complements the earthy mushrooms and greens, alternatives like feta or goat cheese can introduce a tangy note. If you're looking for a lower-fat option, reduced-fat cheese can be used without sacrificing too much on flavor. Just be mindful that low-fat cheeses can melt differently and might not yield the same creaminess.

Meal Prep Ideas

These muffins are not only a delicious breakfast option but also incredibly versatile for meal prepping. Once cooled, they can be stored in an airtight container in the fridge for up to five days. I usually portion them out for easy grab-and-go breakfasts or snacks. Alternatively, for longer storage, they freeze beautifully; just place cooled muffins in a freezer bag and store them for up to three months. To reheat, simply microwave for 30-60 seconds straight from the fridge, or pop them in a toaster oven for a crispy finish.

You can easily mix up the ingredients each week to keep your breakfasts exciting. Consider adding diced bell peppers for sweetness, or swapping spinach for kale for a different flavor profile. If you want to increase the protein, try throwing in some diced cooked chicken or turkey sausage. With such a simple base recipe, the possibilities are endless!

Ingredients

Ingredients for Spinach and Mushroom Egg Muffins

Ingredients

8 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1/2 cup shredded cheese (cheddar or your choice)
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Olive oil for sautéing

Instructions

How to Make Spinach and Mushroom Egg Muffins

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.

Sauté Vegetables

In a skillet, heat a drizzle of olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes until they are soft. Then, add the chopped spinach and cook for 2 more minutes until wilted. Remove from heat and let cool.

Mix Eggs

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until well combined.

Combine Ingredients

Fold the sautéed vegetables and shredded cheese into the egg mixture.

Fill Muffin Tin

Pour the mixture evenly into the prepared 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 a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Serve warm or store in the fridge for up to 5 days.

Enjoy your meal!

Pro Tips

Feel free to customize these muffins by adding cooked bacon, bell peppers, or herbs for extra flavor. You can also freeze leftovers for a convenient meal later on.

Ingredient Substitutions

While fresh spinach and mushrooms are the stars of this recipe, other vegetables can be swapped in based on preference or availability. Zucchini, diced tomatoes, or shredded carrots could work well in the egg mixture. Just remember to sauté any harder vegetables longer to ensure they soften adequately before combining them with the eggs.

If you need a dairy-free version, almond milk or coconut milk can replace regular milk, and vegan cheese can be used instead. Be cautious with egg substitutions; if you're looking for a plant-based option, consider a commercial egg replacer or a mixture of ground flaxseed and water, though the muffin's texture may differ from the original.

Troubleshooting Tips

If your muffins turn out rubbery or overly dense, it could be due to overmixing the egg batter, which can incorporate too much air and create a tougher result. Whisk just until combined, and be gentle when folding in the veggies and cheese. Also, keep an eye on your sautéing; mushrooms should be golden and softened but not browned too much, as this can lead to a drier muffin.

If you encounter stickiness when removing the muffins from the tin, ensure you grease it thoroughly before pouring in the batter. Using silicone muffin liners can also help avoid this issue. For best results, let the muffins cool in the tin for a few minutes before transferring them to a wire rack, as this allows them to firm up slightly, making them easier to handle.

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 recipe.

→ How do I store leftovers?

Store them in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.

→ Can I make these muffins dairy-free?

Absolutely! Substitute the milk with a plant-based milk and use a dairy-free cheese.

→ What can I add to these muffins?

You can add cooked sausage, different vegetables like bell peppers or zucchini, and even spices like chili flakes for a kick!