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 ¾ 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.
Breakfast Egg Muffins with Mushrooms and Spinach
Ingredients
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 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.
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?
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!