Description
At its core, a spinach mushroom egg muffin is a crustless mini frittata baked inside a standard muffin tin. Instead of traditional flour batter, these savory breakfast cups rely on whisked whole eggs enriched with a splash of milk to build structure.
Ingredients
Scale
- 8 large eggs
- 1 cup (75 g) mushrooms, finely chopped
- 1 cup (30 g) fresh spinach, chopped
- ½ cup (60 g) shredded cheddar or mozzarella cheese
- ¼ cup (40 g) finely chopped onion
- 1 clove garlic, minced
- 2 tbsp milk
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dried oregano
- 2 tbsp chopped fresh parsley, optional
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or olive oil.
- Cook the vegetables: Heat the olive oil in a skillet over medium heat. Add the onion and mushrooms and cook for 4–5 minutes until softened. Add the garlic and spinach and cook for another 1–2 minutes, until the spinach wilts. Remove from heat.
- Prepare the eggs: In a large bowl, whisk together the eggs, milk, salt, pepper, and oregano until well combined.
- Combine: Stir the cooked vegetables and shredded cheese into the egg mixture.
- Fill the muffin tin: Divide the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake: Bake for 18–22 minutes, or until the eggs are set and lightly golden around the edges.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before removing. Garnish with fresh parsley if desired.
Notes
These egg muffins can be refrigerated for up to 4 days. Reheat them in the microwave for about 30–45 seconds. You can also add bell peppers, tomatoes, cooked bacon, or different cheeses for variety.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 190 kcal
Keywords: baked egg muffins with spinach and mushrooms, spinach mushroom egg bites, low carb egg muffins, healthy egg breakfast cups