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 cup mushrooms, diced; 1/2 cup milk; 1/2 cup shredded cheese (optional); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil

Highlighted under: Simple Speedy Plates

I absolutely adore these Spinach and Mushroom Egg Muffins! They make for a perfect grab-and-go breakfast option filled with nutritious ingredients. Each bite is fluffy and flavorful, with the earthy taste of mushrooms perfectly complemented by fresh spinach. I love how easy they are to make, and they warm up beautifully in the microwave. With just a few simple ingredients, I can whip up a batch for the week ahead, ensuring I have a healthy meal ready whenever I need it. These muffins are not just delicious but also guilt-free.

Created by

Ella

Last updated on 2026-02-01T15:58:28.421Z

I’ve been making these Spinach and Mushroom Egg Muffins for a while now, and they never disappoint. I discovered that using fresh ingredients like spinach and mushrooms truly enhances the flavor. The secret lies in sautéing the vegetables first to bring out their natural sweetness, which makes a huge difference in the final dish. They freeze well too!

Whenever I’m in a rush, I pop one of these muffins into my bag for breakfast, and I never feel guilty about choosing them over other options. They keep me full and energized throughout the morning, and I highly recommend them for meal prep!

Why You Will Love This Recipe
Packed with nutrients from fresh spinach and mushrooms
Great for meal prepping; freeze well for later use
Fluffy texture that’s satisfying yet light

Cooking with Spinach and Mushrooms

Spinach and mushrooms not only enhance the flavor of these egg muffins but also provide a wealth of nutrients. Spinach is packed with vitamins A, C, and K, which play essential roles in immune function and skin health. The mushrooms bring a hearty, umami richness that balances the dish, along with their own array of B vitamins. When sautéed, the mushrooms release moisture, which concentrates their flavor—aim to sauté them until they're just tender, about 5 minutes. This step helps in achieving that fluffy texture in the finished muffins.

When sautéing the spinach, remember to only cook it until it's wilted, about 2 minutes, to preserve its vibrant color and nutritional benefits. Overcooking can lead to a soggy texture in your muffins, which can be quite off-putting. By letting the vegetables cool slightly before combining them with the egg mixture, you prevent them from scrambling the eggs prematurely. Keeping these details in mind ensures your muffins have the perfect consistency.

Baking Techniques for Perfect Muffins

Ensuring your muffin tin is well-greased is crucial for easy release, especially if you’re not using liners. I recommend using a nonstick spray or brushing with a bit of olive oil to prevent sticking. Fill each muffin cup about 3/4 full to allow room for rising without overflow. The muffins should bake until they're golden on top, which typically takes around 20 minutes at 350°F (175°C). As a quick tip, you can check doneness by inserting a toothpick; it should come out clean if they're ready.

If you’re looking to customize the recipe, consider adding chopped bell peppers or onions to the vegetable mixture for added flavor. For a different cheese option, feta or goat cheese can lend a tangy kick that pairs wonderfully with the earthy vegetables. Be cautious not to overload the mixture with additional ingredients; keeping the ratio balanced ensures even cooking and prevents dense muffins.

Ingredients

Gather these ingredients before you start:

Ingredients

6 large eggs
1 cup fresh spinach, chopped
1 cup mushrooms, diced
1/2 cup milk
1/2 cup shredded cheese (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

Ensure everything is prepped before moving to the next step!

Instructions

Let’s get started on making these delicious egg muffins!

Sauté the Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes until they soften. Then, add the chopped spinach and cook for another 2 minutes, just until wilted. Remove from heat and let cool slightly.

Prepare the Egg Mixture

In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until combined. If you’re using cheese, fold it into the mixture.

Combine and Fill Muffin Tin

Add the sautéed vegetables to the egg mixture and stir well. Grease a muffin tin, then pour the mixture evenly into each muffin cup, filling them about 3/4 full.

Bake

Preheat your oven to 350°F (175°C) and bake the muffins for 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.

Cool and Serve

Allow the muffins to cool for a few minutes before removing them from the tin. Enjoy warm, or store in an airtight container in the refrigerator for up to a week.

Enjoy your nutritious and delicious muffins!

Pro Tips

For added flavor, try mixing in your choice of herbs or spices like garlic powder or paprika. You can also use leftover vegetables you have on hand for variety.

Make-Ahead and Meal Prep

These Spinach and Mushroom Egg Muffins are an excellent choice for meal prep due to their convenience and adaptability. You can make a full batch on the weekend and store them in an airtight container in the refrigerator for up to a week. For longer storage, these muffins freeze beautifully. Just cool them completely before placing them in a freezer-safe bag. They can last up to three months in the freezer; simply reheat in the microwave for about 1-2 minutes when you're ready to enjoy one.

If you plan to stock your freezer, consider labeling each bag with the date and any added ingredients for easy retrieval. When reheating, ensure they are heated through without overheating, as this can dry them out. Instead of just microwaving, consider popping them in a toaster oven for a couple of minutes to restore that delightful texture. This method can enhance the muffin’s fluffiness and give it a slightly crispy exterior.

Serving Suggestions

To elevate your egg muffins at breakfast, serve them alongside a fresh fruit salad or a dollop of your favorite salsa for a burst of flavor. They work well as part of a brunch spread, pairing nicely with whole grain toast or avocado slices. Adding a light side salad can turn these muffins into a wholesome lunch option, too.

For those who enjoy a bit of spice, consider adding a pinch of red pepper flakes to the egg mixture or even some chopped jalapeños for a zesty kick. These muffins also make for a hearty post-workout snack. Pack one with some Greek yogurt to balance out proteins and carbohydrates, ensuring you stay full until your next meal.

Questions About Recipes

→ Can I freeze these muffins?

Yes! Once they are cooled, you can freeze them for up to three months. Just reheat in the microwave when you're ready to eat.

→ What other vegetables can I add?

Feel free to experiment with bell peppers, onions, or zucchini for different flavor profiles.

→ How do I store leftovers?

Store the muffins in an airtight container in the fridge for up to a week.

→ Can I make these dairy-free?

Absolutely! You can substitute the milk with almond milk or any non-dairy milk of your preference.