Spinach and Mushroom Egg Muffins

PREP TIME: 15 minutes

COOK TIME: 25 minutes

TOTAL TIME: 40 minutes


May 2024

Spinach and mushroom egg muffins are high in protein and packed with vegetables. They’re easy to make ahead and satisfyingly delicious for breakfast, brunch, or a mid-day snack.


  • 1 tablespoon olive oil
  • 1 cup minced baby Bella mushrooms (about 4 ounces)
  • 3/4 cup minced onion (1/2 of a medium onion)
  • 2 cloves garlic, minced
  • 2 cups lightly packed baby spinach
  • 10 large eggs
  • 3 tablespoons milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (more or less to taste)
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon dried thyme
  • 1 cup shredded Swiss or Gruyere cheese


  • Muffin pan with 12 four-ounce wells (These are smaller than regular muffin wells but bigger than the wells of a mini muffin tin. If you use a tin with a bigger or smaller well, you’ll end up with fewer — or more — than 12 muffins.)
  • Parchment liners for the wells (if you don’t have a silicone muffin pan)
  • Chef’s knife and cutting board
  • Measuring cups and spoons
  • Saute pan and spatula
  • Mixing bowl
  • Whisk
  • Ladle


1. Preheat the oven to 350ºF and set the rack to the middle position. Spray a silicone muffin pan with cooking spray, or if using a metal pan, line each well with a parchment paper muffin liner and spray the liners.

2. Heat the olive oil in a saute pan over medium-high heat. Saute the mushrooms, onion, garlic, and spinach for about five minutes or until the vegetables are soft and start to caramelize. Turn off the heat and let the vegetables cool.

3. While the vegetables cool, combine the eggs, milk, mustard, salt, pepper, and thyme in a mixing bowl. Whisk everything well to combine. Add the shredded cheese and cooked vegetables and mix well with a spatula.

4. Using a ladle, fill each well of the muffin tin about 2/3 full.

5. Bake the egg muffins for 20 to 25 minutes or until they are puffed, lightly golden, and the eggs are set. (Note: If you’re using a full-size muffin tin, you may need to cook the eggs for longer. If you’re using a true mini muffin tin — one that holds less than four ounces — you may want to start checking your muffins after 15 minutes.)

6. Serve warm or at room temperature. Store leftovers in a covered container in the refrigerator. Reheat in the microwave for about 15 seconds per muffin.

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