Breakfast Egg Muffins with Mushrooms and Spinach – these crustless mini quiches are perfect for breakfast, brunch, or potluck! Packed with protein, fiber, and veggies. Vegetarian, gluten free recipe.
These little muffins are so easy to make, and it’s one of those fast (and nice-looking) breakfast recipes that you can whip up in the matter of minutes if you have to prepare breakfast for a lot of people. I am not a morning person, and the last thing I want to do is to be slaving at the kitchen in the morning, cooking. Instead, make these – the recipe makes a lot – perfect for a company! Minimum amount of effort – resulting in 12 delicious servings! These can also be made a day in advance (and they keep well in the refrigerator for a week).
MY OTHER VIDEOSSo easy: just combine cooked mushrooms, cooked spinach with eggs, cheese. If your mixture is a little watery from cooked spinach or mushrooms – that’s totally fine:
Then, fill the slightly greased muffin pan with the egg and vegetables mixture – fill each muffin 3/4 full:
Bake at 350 F for about 25 minutes – and they’re done!
These keep well in the refrigerator for a week! It’s a great way to make ahead breakfast and pack it for work, school, or a picnic!
Ingredients
- 1 tablespoon olive oil
- salt
- 6 oz mushrooms, thinly sliced
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 2 cups grated cheddar cheese
- 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
Instructions
- In a large skillet, heat olive oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
- Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
- In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese and mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
- Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
I have to say that I was looking for something to surprise my girlfriend this weekend like breakfast in the bed 🙂 and this Egg Muffin recipe is what I was looking for. Thank you for sharing this amazing breakfast with us.
You’re very welcome! 🙂
Hi – could you make these without cheese? Or with a non-dairy alternative? Coconut milk? Many thanks.
I’ve been making these for the past few weeks and they are great. I don’t bother cooking the veggies, I just finely chop them. (I do red onion, red pepper, mushroom, green onion and spinach.) I also add chorizo or regular sausage (well cooked.) Some paprika, thyme, oregano, parsley, chili powder, and black pepper season it nicely. I double the recipe to make 24 muffins. They last hubby and I through the week. Only takes about 45 seconds in the microwave for two or three cups. Good with salsa or just plain. I use the little silicon muffin cups. No sticking. Love these so so much. Great for low carb diets.sm
Hi
Have you tried reducing the quantity of the eggs? This recipe looks superb and I want to try it this evening. You think it would be fine if I use only 2 eggs?
What is the easiest way to cook the spinach before adding it to the recipe?
Heat 1 tablespoon olive oil on medium heat in a large skillet. Add fresh spinach, cover the skillet with the lid, and let the spinach cook like this for about 30 seconds, covered, on medium heat. Remove the lid, stir the spinach, cover again, reduce heat to low, and cook for another 60 seconds, covered. The spinach should be wilted by then, if not, remove from heat and keep the skillet covered for a couple of minutes until the spinach wilts.
I love those egg muffins…I made them sprayed the heck out of pan and couldn’t get mine out What did you use, yes it was Teflon??
No, I used a very old regular muffin pan. You know, sometimes if your oven is not hot enough, there is a higher chance that things will stick. Did you preheat the oven before adding the muffins? Also, let the muffins cool completely before trying to release them out of the pan. If you’re still having a hard time, just turn the muffin pan upside down, let it sit like that for a while, and let the gravity do all the work. 🙂 The egg muffins should come out eventually. 🙂
Hello! Can you use muffin cups? Or will they pop out of the tin just fine?
I did not use muffin cups, I just used a muffin pan sprayed with non-stick cooking spray – the muffins popped out fine. But, you can certainly use muffin cups instead.
Can they be frozen?