Spinach and Mushroom Egg Muffins

Name: Spinach and Mushroom Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 6 large eggs; 1 cup fresh spinach, chopped; 1/2 cup mushrooms, diced; 1/2 cup shredded cheese (cheddar or mozzarella); 1/4 cup milk; Salt and pepper to taste; Olive oil for sautéing

Highlighted under: Healthy & Light

I absolutely love making Spinach and Mushroom Egg Muffins for breakfast; they’re not only nutritious but incredibly easy to prepare. Every time I whip up a batch, my kitchen fills with the tantalizing aroma of sautéed mushrooms and fresh spinach. These muffins are perfect for meal prep, as they're so versatile! You can enjoy them hot out of the oven or grab one on the go. Plus, they hold their flavor beautifully, making them great to store in the fridge for a quick breakfast throughout the week.

Created by

Emily

Last updated on 2026-02-01T16:26:29.139Z

When I first made these Spinach and Mushroom Egg Muffins, I was astounded by how simple they were to create and how delicious they turned out. The blend of sautéed mushrooms, fresh spinach, and cheese creates a delightful flavor profile that's both nourishing and satisfying. I especially love how the egg base holds everything together.

One of my favorite tips is to mix in a splash of milk or cream before whisking the eggs. It gives the muffins a fluffier texture that elevates the whole experience. Baking them in a muffin tray not only makes portioning easy but also allows for even cooking. You will definitely want to make these again!

Why You'll Love These Muffins
Packed with nutrients from fresh spinach and mushrooms
Great for meal prep, keeping well in the fridge
Versatile and easy to customize with your favorite ingredients

Understanding the Ingredients

The combination of spinach and mushrooms in these egg muffins not only boosts their nutritional profile but also adds a delightful earthy flavor. Spinach is rich in iron and vitamins, while mushrooms contribute antioxidants and a savory depth. It’s important to use fresh spinach to ensure optimal flavor and texture. If you have frozen spinach, be sure to thaw and drain it thoroughly to avoid excess moisture that could lead to soggy muffins.

The cheese in the recipe not only adds creaminess but also helps bind the ingredients together. Both cheddar and mozzarella work well, but for a unique twist, try crumbled feta or goat cheese for a tangy flavor. Creative substitutions like adding bell peppers, diced zucchini, or even crispy bacon can enhance the overall taste and texture of the muffins, making them truly your own.

Baking Tips for Perfect Muffins

When pouring the egg mixture into the muffin tin, filling each cup about 3/4 full is crucial to allow for rising without overflowing. Use a measuring cup for easy pouring and to maintain an even distribution. To check for doneness, look for muffins that are set in the center and golden around the edges. If they appear jiggly in the middle, give them an extra couple of minutes in the oven. Trust your eyes and the timer!

After baking, allow your muffins to cool for a few minutes before removing them from the tin. This helps maintain their structure and prevents them from sticking. You can keep the muffins in an airtight container in the fridge for up to a week or freeze them for longer storage. When reheating, a quick 30 seconds in the microwave brings back their fresh-baked quality without losing flavor.

Ingredients

Gather these fresh ingredients to get started on your delicious muffins:

Ingredients

6 large eggs
1 cup fresh spinach, chopped
1/2 cup mushrooms, diced
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup milk
Salt and pepper to taste
Olive oil for sautéing

Make sure to have all ingredients ready before you start mixing!

Instructions

Follow these steps to create your egg muffins:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil or cooking spray.

Sauté the Vegetables

In a skillet over medium heat, add a splash of olive oil. Sauté the diced mushrooms until they are soft, about 4-5 minutes, then add the chopped spinach and cook until wilted, about another 2 minutes. Set aside to cool briefly.

Prepare the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in the sautéed vegetables and shredded cheese.

Fill the Muffin Tray

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

Bake

Bake in the preheated oven for 18-20 minutes, or until the muffins are set and lightly golden on top.

Cool and Serve

Allow the muffins to cool for a few minutes before removing them from the tray. Serve warm or store in the fridge for later.

Enjoy your delicious and healthy Spinach and Mushroom Egg Muffins!

Pro Tips

Feel free to customize your muffins with leftover vegetables, cooked bacon, or different cheeses to suit your taste.

Serving Suggestions

These Spinach and Mushroom Egg Muffins can be enjoyed on their own, paired with a side of fresh fruit, or served alongside a light salad for a complete meal. They are versatile enough to be a satisfying breakfast, a quick snack, or even a lunch option. A dollop of salsa or a slice of avocado on top offers a refreshing contrast that elevates their taste.

For a heartier version, you can serve them in a whole grain wrap or sandwich bun, transforming them into an on-the-go breakfast. Adding a spread of hummus or avocado can also enhance the flavor profile and increase healthy fats in your meal.

Variations and Customizations

Feel free to experiment with different herbs and spices to give the muffins a unique twist. A pinch of garlic powder or a sprinkling of Italian seasoning can add great flavor. If you are looking for a kick, incorporating diced jalapeños or red pepper flakes can satisfy those craving spice.

If you're following a dietary restriction, try substituting the eggs with a vegan egg alternative made from chickpea flour and water. You can also use unsweetened plant-based milk to keep it dairy-free. Adjust the amount of cooking time based on the egg alternative you choose, as some may require longer to set.

Questions About Recipes

→ Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly before adding it to the mixture.

→ How long can I store the muffins?

The muffins can be stored in the refrigerator for up to 4 days. They also freeze well for up to 3 months.

→ Can I make these muffins dairy-free?

Absolutely! You can replace the cheese with a dairy-free alternative and use plant-based milk.

→ What can I serve with these egg muffins?

These muffins pair wonderfully with a side of fresh fruit or a light salad for a complete meal.