Mornings can be such a rush, especially when you’re trying to get everyone out the door on time. That’s why I love these Spinach and Mushroom Breakfast Egg Muffins. They’re the perfect grab-and-go breakfast that you can make ahead of time, so there’s no stress in the morning. I’ve been making these for my family for a while now, and it’s honestly saved me on so many busy mornings. My kids love them, and I love knowing they’re eating something healthy before they head out for the day.
The best part? You can totally customize these muffins! If you don’t have mushrooms, you can toss in peppers, onions, or even some cooked sausage. And because they’re packed with spinach and protein-rich eggs, they’re a great way to start the day. It’s such an easy breakfast idea that’s also great for meal prep. Make a batch on Sunday, and you’re set for the week!
Why You’ll Love These Egg Muffins
- Quick and Easy: These muffins are a huge time-saver. You can whip them up in no time, pop them in the oven, and you’re good to go. It’s so much easier than standing over the stove in the morning.
- Healthy & Nutritious: Spinach is full of vitamins like iron, and mushrooms add a nice dose of antioxidants. Plus, eggs are packed with protein to keep you full until lunch. These are seriously a healthy breakfast muffin option.
- Meal Prep-Friendly: If you’re into meal prep (or wanna be), these are the perfect recipe. Just store them in the fridge, and in the morning, pop one in the microwave for a quick breakfast.
- Kid-Friendly & Customizable: The best part for me is how customizable they are. My kids all like different things, so sometimes I’ll make a batch with cheese for one, or add ham bits for another. You can really make these to fit your family’s tastes.
Ingredients:
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, diced
- 1/4 cup shredded cheese (optional, cheddar or mozzarella works great)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk (optional, for extra fluffiness)
- 1/4 teaspoon garlic powder (optional, for extra flavor)
- Cooking spray or oil for greasing the muffin tin
Step-by-Step Instructions
1. Prep Ingredients
First things first, get all your ingredients ready. Chop up your fresh spinach and mushrooms. If you wanna toss in other veggies, go for it. Bell peppers, onions, or even cherry tomatoes are great additions. I love mixing in whatever veggies are hanging around in my fridge—it’s a great way to avoid wasting anything.
2. Beat Eggs
Now, grab a large bowl and crack all your eggs into it. Give them a good whisk until they’re fully combined. I like to add a little salt and pepper at this point. You can also sprinkle in some garlic powder or even a pinch of paprika if you want a little extra flavor. I sometimes add a splash of milk to make them a bit fluffier, but that’s totally up to you!
3. Combine Ingredients
Once your eggs are seasoned, toss in the chopped spinach and mushrooms. If you’re adding cheese or other veggies (or even some leftover cooked sausage), now’s the time to mix everything together. My kids love when I throw in some shredded cheddar or mozzarella, but feta works too if you want something a little fancier.
4. Pour into Muffin Tin
Grease your muffin tin really well—I can’t stress this enough! Trust me, you don’t want to deal with egg muffins sticking to the pan. Pour the egg mixture evenly into each muffin cup, filling them about 3/4 of the way.
5. Bake
Pop your muffin tin into the oven at 350°F (175°C) and bake for 20–25 minutes. You’ll know they’re done when the tops are set and they’ve got that nice golden edge. Your kitchen is going to smell amazing by now.
6. Cool & Serve
Once the muffins are done, let them cool for a few minutes before you take them out of the tin. You can enjoy them right away, or store them for later if you’re meal prepping for the week. They’re great on the go!
Tips for Perfect Egg Muffins
- Use Fresh Vegetables: Fresh spinach and mushrooms really give these muffins the best flavor and texture. If you use frozen, make sure to drain them well, or else the muffins will be watery.
- Grease the Muffin Tin Well: Trust me, egg muffins can stick if you don’t grease the tin enough. I learned this the hard way a few times—so use plenty of cooking spray or oil.
- Store & Reheat: Store any leftovers in an airtight container in the fridge. When you’re ready to eat them, just pop them in the microwave for about 20 seconds, and they’re good as new!
Related: Zucchini Egg Muffins
Variations and Add-Ins
- Cheese Lovers: If you’re a fan of cheesy goodness, add a handful of shredded cheddar, mozzarella, or even a little feta for a tangy twist. My youngest always asks for extra cheese in hers.
- Meat Option: If you like a heartier breakfast, add some cooked ham, or sausage to the mix. It’s a great way to use up leftovers and add more protein.
- Vegetarian Option: Stick with veggies! I love adding bell peppers, onions, and even some diced tomatoes for a veggie-packed breakfast. You really can’t go wrong with whatever you have on hand.
- Gluten-Free Option: The good news is, these muffins are naturally gluten-free, so no need to worry about that!
How to Store Spinach and Mushroom Egg Muffins
- In the Fridge: Store the muffins in an airtight container in the fridge for up to 5 days. They’re perfect for a quick breakfast during the week.
- In the Freezer: If you want to make a big batch, these freeze beautifully! Just pop them in the freezer for up to 3 months. When you’re ready to eat, take one out and microwave it straight from frozen.
- Reheating Tips: Reheat the muffins in the microwave for about 20–30 seconds, or pop them in the oven at 350°F for 5–10 minutes to warm them through.
Frequently Asked Questions (FAQs)
Can I use other vegetables besides spinach and mushrooms?
Absolutely! One of the best things about these egg muffins is how customizable they are. You can add bell peppers, onions, cherry tomatoes, or even zucchini. Just make sure to chop the veggies small so they cook evenly. I love tossing in whatever leftover veggies I have in the fridge.
u003cstrongu003eHow do I prevent my egg muffins from sticking to the pan?u003c/strongu003e
The trick to avoiding stuck muffins is to grease the muffin tin really well. Use a non-stick cooking spray or a little oil. You can also use silicone muffin liners, which work like a charm and make cleanup easier.
Can I freeze the egg muffins?
Yes, these muffins freeze really well! Just let them cool completely, then place them in an airtight container or a freezer bag. They’ll keep for up to 3 months. To reheat, pop one in the microwave for about 30 seconds or warm them up in the oven.
How do I reheat the egg muffins?
You can reheat the muffins in the microwave for about 20–30 seconds, or if you prefer, you can warm them in the oven at 350°F for 5–10 minutes. I love using the oven when I have more time, as it keeps them from getting soggy.
Can I use egg whites instead of whole eggs?
You sure can! If you’re looking for a lower-fat option, you can replace the whole eggs with egg whites. You’ll need about 10 egg whites to replace the 6 whole eggs in the recipe.
What’s the best way to serve these egg muffins?
They’re perfect on their own, but you can pair them with toast, a side of fruit, or even avocado for a more complete breakfast. I often pack them in my kids’ lunchboxes too—they’re great cold or at room temp!u003cbru003eu003cbru003e
Recipe Card for Spinach and Mushroom Breakfast Egg Muffins
Spinach and Mushroom Breakfast Egg Muffins
Ingredients
- 6 large eggs
- 1 cup fresh spinach chopped
- 1/2 cup mushrooms diced
- 1/4 cup shredded cheese optional, cheddar or mozzarella
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup milk optional, for extra fluffiness
- 1/4 teaspoon garlic powder optional, for flavor
- Cooking spray or oil for greasing the muffin tin
Instructions
- Prep Ingredients: Preheat your oven to 350°F (175°C). Chop the spinach and mushrooms, and prepare any other desired vegetables.
- Beat Eggs: In a large bowl, beat the eggs. Add salt, pepper, and garlic powder (if using). If you prefer a fluffier muffin, stir in the milk.
- Combine Ingredients: Mix in the chopped spinach, mushrooms, and any other veggies or cheese you'd like.
- Pour into Muffin Tin: Grease a muffin tin well with cooking spray or oil. Pour the egg mixture evenly into each muffin cup, filling about 3/4 full.
- Bake: Place the muffin tin in the oven and bake for 20–25 minutes, or until the muffins are set and slightly golden on top.
- Cool & Serve: Let the muffins cool for a few minutes before removing them from the tin. Serve warm, or store for later use.
Notes
These spinach and mushroom breakfast muffins aren’t just delicious—they’re super convenient too! They’re a great way to start your day with something healthy and filling. You get the nutritional benefits of fresh spinach, mushrooms, and protein-packed eggs, all in one bite-sized muffin. Plus, they’re meal-prep friendly, so you can make a batch and have breakfast ready for the whole week.
The best part? You can totally customize these muffins to fit your taste. Add cheese, switch up the veggies, or throw in some sausage for extra flavor. They’re easy to make, and perfect for busy mornings when you need something quick and satisfying.
I’d love for you to give this recipe a try and make it your own. Let me know how they turn out! Drop a comment below with your favorite add-ins or any tips you discovered. And while you’re here, don’t forget to sign up for my newsletter to get more easy, family-friendly recipes straight to your inbox. Happy cooking!
