• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Subscribe
  • Latest Recipes
  • Summer Meals
  • Pasta Recipes
  • About
  • Salad Recipes
  • Chicken Dinners
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Subscribe
    • Latest Recipes
    • Summer Meals
    • Pasta Recipes
    • About
    • Salad Recipes
    • Chicken Dinners
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Breakfast Egg Muffins with Mushrooms and Spinach

    Published: Mar 22, 2015 / 34 Comments

    71.7K 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
    4.58 from 26 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 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes 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.

    Nutrition Disclaimer:

    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!
    « Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms
    Asian Beef, Broccoli, and Cabbage Stir-Fry »
    71.7K shares
    • Facebook1.0K

    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
    4. Maggie

      March 12, 2019 at 10:32 am

      Hi is it possible to use a mini muffin pan, and if so will the recipe remain the same?
      Also can a milk substitute be used, i.e. almond milk, coconut milk, oat milk, hoping for something that wouldn't over power the taste of the recipe. Please let me know what you think. Thank you!

      Reply
      • Julia

        March 25, 2019 at 6:50 pm

        You can use any of these milk substitutes: almond milk, coconut milk, or oat milk. My favorite substitute would be coconut milk, but really all of these will work!

        Reply
    5. Susan

      September 16, 2018 at 10:20 am

      Beautiful! We don’t like mushrooms so I think I’ll use minced onion and green peppers instead. Spinach is also not liked so I’m thinking cooked broccoli, cauliflower and carrots! Now we have a Lille more color, good nutrition and something the family will eat!

      Reply
      • Julia

        October 05, 2018 at 4:33 pm

        Using minced garlic, cooked broccoli, cauliflower and carrots sounds so good! Delicious and healthy substitutions!

        Reply
    6. Maggie

      September 15, 2018 at 5:44 pm

      I've made these egg muffins, and they were delicious! Can the filling be used for an egg casserole? Any thought on how to make a bigger casserole?

      Reply
      • Julia

        October 05, 2018 at 4:37 pm

        Yes, you can use this recipe for an egg casserole - just bake it in a casserole dish until it is cooked through. I have the following egg casserole recipe on this site (with hash browns and sausage): https://juliasalbum.com/hash-brown-broccoli-sausage-and-egg-breakfast-casserole-recipe/

        Reply
    7. Boyan Minchev

      September 05, 2017 at 8:29 am

      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.

      Reply
      • Julia

        November 02, 2017 at 4:29 pm

        You're very welcome! 🙂

        Reply
    8. Kate

      July 06, 2017 at 9:17 am

      Hi - could you make these without cheese? Or with a non-dairy alternative? Coconut milk? Many thanks.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Julia (from Julia's Album Food Blog) holding a batch of fresh bananas against tropical forest background.

    Hi, I'm Julia! Welcome to my recipe website where since 2012 I've been sharing easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Summer Favorites

    • Greek Orzo with Tomatoes and Feta - in a cast iron skillet.
      Greek Orzo
    • Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce
    • Tomato Spinach Chicken Spaghetti in a large stainless steel skillet
      Tomato Spinach Chicken Spaghetti
    • Chicken Pesto Bow-Tie Pasta with Roasted Tomatoes and Pine Nuts on a plate
      Creamy Chicken Pesto Pasta
    Connect with Julia on Social Media:

    • Facebook
    • Pinterest
    • Instagram
    Get Julia's new recipes by e-mail:
    Subscribe by E-mail

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2023 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.