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    Breakfast Egg Muffins with Mushrooms and Spinach

    Published: Mar 22, 2015 / 34 Comments

    71.6K shares
    • Facebook1.0K
    Recipe Print

    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.

    breakfast egg muffins with spinach and mushrooms

    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)

    breakfast egg muffins with spinach and mushrooms

    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.

    breakfast egg muffins with spinach and mushrooms in a muffin pan

    How to make veggie egg muffins

    1. 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.
    2. First, cook the vegetables.  You should already have cooked spinach or use pre-cooked spinach.  If frozen, make sure it's thawed.
    3. 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.
    4. 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.
    5. 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:

    Mixing eggs, mushrooms, and spinach in a large bowl

    Then, fill the slightly greased muffin pan with the egg and vegetables mixture - fill each muffin ¾ full:

    fill muffin pan with egg mixture

    Bake the egg muffins at 350 F for about 25 minutes - and they're done!

    baking egg muffins in a muffin pan

    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!

    breakfast recipe, savory breakfast recipe ideas

    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 muffins with spinach, eggs, mushrooms, gluten free KETO recipe
    4.87 from 15 votes

    Breakfast Egg Muffins with Mushrooms and Spinach

    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. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories per serving 124 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • salt
    • 6 oz mushrooms , thinly sliced
    • 6 eggs
    • ¼ cup milk
    • ¼ teaspoon salt
    • 2 cups cheddar cheese , shredded
    • ¾ 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.

    Nutrition

    Nutrition Information
    Breakfast Egg Muffins with Mushrooms and Spinach
    Amount per Serving
    Calories
    124
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    102
    mg
    34
    %
    Sodium
     
    201
    mg
    9
    %
    Potassium
     
    111
    mg
    3
    %
    Carbohydrates
     
    1
    g
    0
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    490
    IU
    10
    %
    Vitamin C
     
    0.8
    mg
    1
    %
    Calcium
     
    156
    mg
    16
    %
    Iron
     
    0.6
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword breakfast egg muffins, savory vegetable muffins
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Pam

      January 22, 2023 at 10:40 am

      We love these miniature quiches and I use whatever I have on hand. Today it is ham and spinach. I use the miniature muffin pan to get more muffins and are great as an item for a brunch.

      Reply
      • Julia

        January 22, 2023 at 2:43 pm

        Pam, I am so glad you've enjoyed this recipe! I agree - these little muffins are great for sharing!

        Reply
    2. Becky

      February 19, 2022 at 10:29 am

      How many muffins are in a serving

      Reply
      • Julia

        February 19, 2022 at 11:06 am

        Hi Becky! In this recipe, one serving is 1 muffin, and there is a total of 12 servings (12 muffins). Enjoy!

        Reply
    3. Menna

      June 16, 2021 at 7:07 am

      Can I store them for next day ? And how many days they can be stored. ??

      Reply
      • Julia

        July 13, 2021 at 6:44 pm

        Yes, you can store them in an air-tight container (or freezer bags) in a fridge for up to 4 days. You can even freeze these if you like.

        Reply
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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