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.
I love these breakfast egg muffins their easy to make and easily able to tweak to your taste buds and liking. I made them the way the recipe called for the first, the second time I made a more garlicky version and the third time I made them with more spices like saffron, ginger and cumin and took them to work. My co-workers loved them!!!
Can you break down nutritional info on these including serving size and calorie content
These look delicious! Can they be frozen? and how would I reheat them/ Also, what is the calorie count please? Thank you!
What is the serving size for the 130 calories
how long do you microwave them to heat up.
how long do you microwave them for heating up.
I love the combo of mushrooms and spinach! Often use them in a salad, but never in an egg muffin like this. Although I have used them in scrambled eggs, but these muffins are so much more fun and attractive! Good post — thanks.
I hate cooking in the morning so I always appreciate make ahead breakfasts! These egg muffins look incredible. Love the mushrooms!
mmm, i love egg muffins like this! these sound great.
Love that you can add anything to these cute little breakfast muffins, that they’re super healthy and that you can make them and store in the fridge. They sound like winners all the way around!