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Pasta Chicken

Breakfast Egg Muffins with Mushrooms and Spinach

Published: Mar 22, 2015 | 28 Comments

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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 3/4 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.
5 from 2 votes
savory vegetable muffins with spinach, eggs, mushrooms, gluten free KETO recipe
Print
Breakfast Egg Muffins with Mushrooms and Spinach
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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. 

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 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
  • 3/4 cup spinach , cooked and drained (about 8 oz fresh spinach)
Instructions
  1. 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.
  2. Preheat oven to 350 degrees. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray.
  3. 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.

  4. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
Nutrition Facts
Breakfast Egg Muffins with Mushrooms and Spinach
Amount Per Serving
Calories 124 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 102mg34%
Sodium 201mg9%
Potassium 111mg3%
Carbohydrates 1g0%
Protein 8g16%
Vitamin A 490IU10%
Vitamin C 0.8mg1%
Calcium 156mg16%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Breakfast, Cheddar cheese, Cheese, Eggs, Gluten Free, Mushrooms, Recipe, Spinach, Vegetables, Vegetarian Published: Mar 22, 2015 28 Comments

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Comments

  1. Maggie

    Mar 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

      Mar 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
  2. Susan

    Sep 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

      Oct 05, 2018 at 4:33 pm

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

      Reply
  3. Maggie

    Sep 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

      Oct 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
  4. Boyan Minchev

    Sep 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

      Nov 02, 2017 at 4:29 pm

      You’re very welcome! 🙂

      Reply
  5. Kate

    Jul 06, 2017 at 9:17 am

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

    Reply
  6. Jennifer

    May 08, 2017 at 12:11 am

    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

    Reply
  7. Pritz

    Apr 25, 2017 at 5:48 am

    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?

    Reply
  8. Vermontmomoftwo

    Jan 08, 2017 at 8:43 pm

    What is the easiest way to cook the spinach before adding it to the recipe?

    Reply
    • Julia

      Jan 31, 2017 at 1:14 pm

      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.

      Reply
  9. JerryAnn Brown

    Nov 18, 2016 at 1:18 pm

    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??

    Reply
    • Julia

      Dec 20, 2016 at 4:58 pm

      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. 🙂

      Reply
      • Catherine

        Nov 03, 2017 at 1:24 pm

        Hello! Can you use muffin cups? Or will they pop out of the tin just fine?

        Reply
        • Julia

          Nov 06, 2017 at 12:08 am

          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.

          Reply
  10. Judy

    Nov 01, 2015 at 5:04 pm

    Can they be frozen?

    Reply
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