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: 6 large eggs; 1 cup fresh spinach, chopped; 1 cup mushrooms, diced; 1/2 cup shredded cheese (cheddar or mozzarella); 1/4 cup milk; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Easy Prep Meal Collection

I love starting my day with a nutritious breakfast that’s both delicious and easy to prepare. Spinach and Mushroom Egg Muffins are my go-to when I want something wholesome without spending too much time in the kitchen. These egg muffins are packed with tender spinach, savory mushrooms, and a hint of cheese, making them a satisfying way to fuel my morning. Plus, they’re super easy to customize with whatever veggies I have on hand, making them perfect for using up leftovers or when I’m in a hurry!

Created by

Emily

Last updated on 2026-02-02T17:13:06.164Z

When I first discovered the concept of egg muffins, I was amazed at how easy they were to whip up and how versatile the flavors could be. I decided to combine spinach and mushrooms, both of which I had on hand, resulting in a delightful mix of earthiness and freshness. The best part is how well they keep in the fridge, ready to be reheated for a quick breakfast throughout the week.

While crafting these muffins, I realized that whisking the eggs thoroughly and allowing the baked muffins to cool slightly before removing them from the tin helps them retain their shape. This small technique made a significant difference, ensuring every muffin came out perfect and fluffy!

Why You Will Love These Muffins
Packed with nutrients from fresh spinach and mushrooms
Great for meal prep, allowing for easy breakfasts all week
Customizable with any toppings or vegetables you love

Choosing the Right Vegetables

While this recipe features spinach and mushrooms, feel free to experiment with any vegetables you have on hand. Bell peppers, zucchini, or even shredded carrots can bring different flavors and textures to your muffins. Just make sure to adjust the quantities to maintain the right balance in your egg mixture. Use about 2 cups of chopped vegetables total, ensuring they are sautéed first to remove excess moisture, which can affect the muffins' texture.

For the best texture, chop your vegetables evenly. This ensures they cook uniformly and integrate smoothly into the egg mixture. Undercooked vegetables can release water during baking, leading to soggy muffins. Aim for a tender yet slightly al dente texture, as the muffins will cook further in the oven.

Tips for Perfect Egg Muffins

To achieve the perfect fluffy egg muffins, whisk the eggs vigorously until they are fully combined with air. This introduces volume and lightness, essential for a delightful texture. Including milk is also crucial; it adds richness and helps the muffins puff up. For a creamier texture, substitute half the milk with heavy cream or use dairy alternatives like almond milk if you prefer a dairy-free option.

When filling your muffin cups, be mindful not to overfill them. Filling to about 3/4 full allows for proper rising without spilling over, leading to a mess in the oven. If you have any leftover egg mixture, bake it in a small ramekin for a quick extra serving!

Ingredients

Gather these ingredients for a delightful breakfast treat.

For the Egg Muffins

6 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup milk
Salt and pepper to taste
1 tablespoon olive oil

Make sure all ingredients are fresh to enhance the flavor of your muffins!

Instructions

Follow these steps for perfectly baked egg muffins.

Preheat the Oven

Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray or olive oil.

Sauté the Vegetables

In a skillet over medium heat, add olive oil and sauté the diced mushrooms until they soften, about 5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

Prepare the Egg Mixture

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

Combine Ingredients

Stir the sautéed vegetables and shredded cheese into the egg mixture until evenly distributed.

Fill the Muffin Tin

Pour the egg mixture 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 lightly golden on top.

Cool and Serve

Allow the muffins to cool in the tin for a few minutes before carefully removing them. Enjoy warm or store in the fridge for later!

These muffins can be stored in an airtight container in the fridge for up to a week.

Pro Tips

Feel free to add other vegetables like bell peppers or onions for extra flavor. They can also be frozen for a quick breakfast on busy days!

Storage and Reheating

These Spinach and Mushroom Egg Muffins are excellent for meal prep, making them a hearty option for busy mornings. They can be stored in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing them. Once cooled, place the muffins in a single layer on a baking sheet to freeze individually and then transfer them to a freezer bag. They will last for up to three months in the freezer.

To reheat, simply pop a muffin in the microwave for about 30-45 seconds, or until heated through. You can also reheat them in a toaster oven for a few minutes to regain that fresh-out-of-the-oven texture. If you’re in a hurry, I often slice them in half and place them in the toaster to warm quickly!

Serving Suggestions

These egg muffins are versatile and can be enjoyed on their own or paired with various sides. I love serving them with a dollop of avocado or a side of fresh fruit to balance the meal. If you’re looking to add a bit of indulgence, a drizzle of sriracha or a sprinkle of fresh herbs can elevate the flavors dramatically.

For a more substantial breakfast, consider serving these muffins alongside whole grain toast or a light salad. You can even create a delightful brunch spread by serving them with different toppings like salsa, guacamole, or even a poached egg on top for added protein and flavor.

Questions About Recipes

→ Can I make these muffins without cheese?

Absolutely! You can simply omit the cheese or use a dairy-free alternative.

→ How long do these muffins last in the fridge?

They'll last about 5-7 days in an airtight container.

→ Can I freeze these muffins?

Yes! Freeze them in a single layer and store them in a freezer bag for up to 2 months.

→ What other vegetables can I use?

You can use any of your favorite vegetables, such as bell peppers, zucchini, or even cooked bacon!