Spinach and Mushroom Egg Muffins

Name: Spinach and Mushroom Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1 cup mushrooms, chopped; 1/2 cup milk; 1/2 cup shredded cheese (optional); Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Light & Fresh Meals

I absolutely love making Spinach and Mushroom Egg Muffins for a quick breakfast or snack. These little delights are packed with protein and veggies, making them both healthy and satisfying. The beauty of this recipe lies in its versatility; you can customize the ingredients to suit your taste. Whether it's adding cheese, different vegetables, or spices, the options are endless. Plus, they're super easy to whip up and can be made ahead of time, which is perfect for busy mornings.

Created by

Anna

Last updated on 2026-02-01T14:58:28.015Z

When I first tried making these Spinach and Mushroom Egg Muffins, I was amazed at how simple yet delicious they turned out. I experimented with different combinations of vegetables, and I found that the earthiness of mushrooms paired wonderfully with the freshness of spinach. Carefully sautéing the vegetables before adding them to the egg mixture prevents excess moisture, keeping the muffins fluffy.

Since then, these muffins have become a staple in my kitchen. I love making a big batch on Sundays so I have them ready for quick breakfasts throughout the week. One tip I swear by is to use muffin liners for easy removal and mess-free storage. They’re great for meal prep, and you can freeze them for later!

Why You Will Love These Muffins
Packed with nutritious spinach and mushrooms
Perfectly portioned for on-the-go breakfasts
Easily customizable with your favorite ingredients

Maximizing Flavor and Texture

The combination of sautéed mushrooms and spinach not only adds a beautiful green color but also contributes a wealth of flavor to the muffins. When sautéed, mushrooms release their natural moisture, which intensifies their umami taste. When you sauté them, aim for a slight golden color, as this will enhance their sweetness and depth. Keep an eye on the spinach as it only needs to wilt without overcooking; otherwise, it can lose its vibrant color and fresh taste.

If you're wondering what cheese to use, I recommend a shredded sharp cheddar for a tangy kick or even feta for a Mediterranean twist. Both melt beautifully and add a creamy texture that complements the veggies. For a lighter option, consider omitting the cheese altogether or using a dairy-free alternative. This personal touch not only tailors the muffins to your taste but also accommodates different dietary preferences.

Make-Ahead and Storage Tips

These Spinach and Mushroom Egg Muffins are ideal for meal prep. After baking, let them cool completely before storing them in an airtight container in the refrigerator, where they can last up to five days. For longer storage, you can freeze them. Simply place the cooled muffins in a single layer on a baking sheet to freeze them individually, then transfer to a freezer-safe bag. They will keep for about three months, making it easy to grab a quick breakfast whenever you need.

Reheating is just as easy; pop them in the microwave for about 30-60 seconds, or warm them in a toaster oven at 350°F (175°C) for about 10 minutes. Reheating them in the oven can help regain that freshly baked texture, and if you like a touch of crunch, consider adding a sprinkle of fresh herbs as a garnish when serving.

Creative Variations

Feel free to experiment with different vegetables based on what you have at hand or what’s in season. Bell peppers, diced tomatoes, or zucchini make excellent additions and can bring new textures and flavors to your muffins. If you enjoy a bit of heat, consider incorporating diced jalapeños or crushed red pepper flakes into the mix. Adjusting the spices to your liking can create a new experience each time you make these muffins.

For those who prefer a protein boost, consider adding cooked sausage or ham diced into small pieces before baking. This not only enriches the muffins with an additional flavor profile but also makes them even more filling. The beauty of these muffins is that they can easily adapt to fit your dietary needs and spark creativity in the kitchen.

Ingredients

For the Muffins

6 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, chopped
1/2 cup milk
1/2 cup shredded cheese (optional)
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.

Sauté the Vegetables

In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and sauté for about 5 minutes, until softened. Add the chopped spinach and cook for an additional 2 minutes, until wilted. Remove from heat and set aside.

Mix the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sautéed vegetables and cheese if using.

Fill Muffin Tins

Pour the egg mixture evenly into the prepared muffin tins, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden and a toothpick inserted comes out clean.

Cool and Serve

Allow the muffins to cool slightly before removing them from the tin. Serve warm or store in the refrigerator for later.

Pro Tips

Feel free to experiment with different vegetables or proteins to make these muffins your own. Adding herbs can also enhance the flavor!

Troubleshooting Common Issues

If you find that your muffins are sticking to the pan, ensure that you’re greasing the muffin tin adequately or using parchment liners. Overcooking can lead to dry muffins, so keep an eye on them towards the end of the bake time. A good rule of thumb is to look for golden edges and a slight puffing up in the middle before testing with a toothpick.

To ensure even baking, consider rotating the muffin tin halfway through the baking time. Ovens can have hot spots, and this small adjustment can prevent some muffins from overcooking while others are underdone. If they do rise unevenly, a gentle tap on the counter after pouring the mixture can help settle the batter.

Serving Suggestions

Serve these egg muffins fresh out of the oven for the ultimate breakfast experience. Pair them with a side of fresh fruit or a dollop of salsa for a burst of flavor. These muffins also make fantastic snacks served at room temperature and can be part of a brunch spread alongside other breakfast items like yogurt or granola.

For a complete meal, complement your muffins with a green salad drizzled with lemon vinaigrette or include them in a breakfast burrito with some avocado and hot sauce. The muffins’ versatility allows them to fit seamlessly into various meal occasions.

Questions About Recipes

→ Can I freeze these muffins?

Yes, these muffins freeze well. Just make sure to cool them completely and store them in an airtight container.

→ How long do these muffins last in the fridge?

They will last about 4-5 days in the refrigerator when stored in an airtight container.

→ Can I make these muffins dairy-free?

Absolutely! You can substitute the milk with a plant-based milk and omit cheese for a dairy-free version.

→ What other ingredients can I add?

You can add ingredients like diced bell peppers, onions, cooked bacon, or different cheeses to suit your taste.