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. Vegetarian, gluten free, KETO friendly recipe.
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)
What makes these savory vegetable muffins KETO friendly
- 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 – perfect for KETO recipes.
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! Vegetarian, gluten free, KETO friendly recipe. 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)
- 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.
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!
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!
Using minced garlic, cooked broccoli, cauliflower and carrots sounds so good! Delicious and healthy substitutions!
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?
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/
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?