Breakfast Egg Muffins with Mushrooms and Spinach – these savory vegetable muffins are perfect for breakfast, brunch, or potluck! Easy-to-make veggie egg muffins packed with protein and fiber.
These little savory veggie 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 breakfast egg muffins with mushrooms and spinach – the recipe makes a lot – perfect for a company! Minimum amount of effort – resulting in 12 delicious servings! These vegetable muffins can also be made a day in advance (and they keep well in the refrigerator for a week).
Ingredients you need for savory vegetable muffins
- olive oil
- salt
- mushrooms, thinly sliced
- eggs
- milk
- salt
- Cheddar cheese, shredded
- Spinach, cooked and drained (about 8 oz fresh spinach)
Low-carb and gluten-free recipe
- This recipe contains Cheddar cheese which has high fat, low sugar content.
- This recipe contains eggs that are high in protein but low in carbs.
- There is no flour, no grains, nothing with gluten. Gluten-free recipe.
- Mushrooms and spinach are both low-carb.
How to make veggie egg muffins
- Prepare the muffin pan and preheat the oven. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
- First, cook the vegetables. You should already have cooked spinach or use pre-cooked spinach. If frozen, make sure it’s thawed.
- To cook mushrooms, 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.
- Then, make the egg mixture for savory vegetable muffins. In a large bowl, beat eggs until smooth. Add milk, salt, Cheddar cheese, and mix. Stir spinach, cooked mushrooms into the egg mixture.
- Finally, bake the egg muffins.
Ladle the egg mixture into greased muffin cups ¾ full.
Bake for 25 minutes. Remove from the oven, let the veggie muffins cool for 30 minutes before removing them from the pan.
Below are some step-by-step photos illustrating the cooking process.
So 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 the egg muffins at 350 F for about 25 minutes – and they’re done!
How to store savory vegetable muffins
These egg muffins keep well in the refrigerator for a week, covered! It’s a great way to make ahead breakfast and pack it for work, school, or a picnic!
Related savory breakfast recipes
- If you enjoy savory vegetable muffins, you will like these Breakfast Egg Muffins with Bacon and Spinach.
- Another easy breakfast to bake in the oven is Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole.
- For a Southwestern twist, try this Southwestern Breakfast Casserole with sausage, red bell pepper, black beans, Cheddar and Mozzarella cheeses.
Savory Vegetable Egg Muffins with Mushrooms and Spinach - easy-to-make muffins that are perfect for breakfast, brunch, or potluck! These veggie egg muffins are packed with protein, fiber, and veggies.
- 1 tablespoon olive oil
- salt
- 6 oz mushrooms , thinly sliced
- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt
- 2 cups cheddar cheese , shredded
- 3/4 cup spinach , cooked and drained (about 8 oz fresh spinach)
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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.
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Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
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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.
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Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
Can I store them for next day ? And how many days they can be stored. ??