I like this recipe because it’s so convenient—I can make a batch in advance, freeze them, and have a quick breakfast ready anytime. The flavor combination of spinach, mushrooms, and Swiss or mozzarella cheese gives them a rich, savory taste without being heavy. They’re also naturally low in carbs, high in protein, and super customizable. I love that I can enjoy them fresh out of the oven or reheat them for busy mornings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 egg whites 2 cups baby spinach 1 cup mushrooms, thinly sliced 2/3 cup Swiss or mozzarella cheese, finely shredded Fine sea salt and pepper, to taste Cooking spray 1 tablespoon chives, freshly chopped
Directions
I preheat the oven to 350°F (175°C) and coat a 12-cup muffin tin with cooking spray.
In a medium skillet sprayed lightly with cooking spray, I sauté the spinach and mushrooms over medium-high heat until the spinach is wilted and the mushrooms are soft and reduced in size.
I remove the mixture from the pan and place it on a paper towel-lined plate to absorb any excess moisture.
I divide the spinach-mushroom mixture evenly among the 12 muffin cups.
I sprinkle the shredded cheese into each cup, then pour the egg whites evenly over the mixture.
I season each muffin with a little salt and pepper.
I bake for 12–15 minutes, or until the egg muffins are set and slightly golden on top.
Once done, I top them with freshly chopped chives and serve them warm—or let them cool completely if I’m planning to store or freeze them.
Servings and Timing
This recipe makes 12 muffins. The prep time is 5 minutes, cook time 25 minutes, for a total of 30 minutes.
Variations
I love experimenting with these egg muffins. Sometimes I use whole eggs instead of just egg whites for a richer flavor. When I’m in the mood for extra veggies, I add diced bell peppers, onions, or zucchini. For a cheesy twist, I swap Swiss for cheddar or pepper jack. I’ve also added a pinch of smoked paprika or garlic powder for a flavor boost.
Storage/Reheating
I store the cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To freeze, I place them in a freezer-safe bag or container once fully cooled—they’ll keep for up to 2 months. When I’m ready to eat, I reheat one or two in the microwave on a plate covered with a paper towel for about 1 minute, checking carefully since microwave times vary. They come out warm, soft, and just as delicious as freshly baked.
FAQs
Can I use whole eggs instead of egg whites?
Yes, I can substitute 6 whole eggs for the 12 egg whites for a richer flavor and texture.
How do I keep the muffins from sticking to the pan?
I make sure to coat the muffin tin generously with cooking spray or use silicone liners.
Can I use frozen spinach?
Yes, but I thaw and squeeze out all the excess water before adding it to the pan.
What kind of mushrooms work best?
I like cremini or button mushrooms, but shiitake or portobello slices add deeper flavor.
Can I make these dairy-free?
Yes, I skip the cheese or use a dairy-free shredded cheese alternative.
Why are my muffins watery?
They may have too much moisture from the spinach or mushrooms. I always sauté and drain them before mixing.
Can I bake them in mini muffin tins?
Definitely! I reduce the baking time to about 10 minutes for bite-sized versions.
How long do they last in the fridge?
They keep well for up to 4 days when stored in an airtight container.
Can I reheat them in the oven instead of the microwave?
Yes, I warm them at 325°F for about 10 minutes until heated through.
Are these good for meal prep?
Absolutely! I make a batch on Sunday and have a healthy grab-and-go breakfast all week.
Conclusion
These Mushroom Spinach Egg Muffins are one of my favorite healthy breakfasts. I love how light yet satisfying they are, packed with fresh vegetables and just enough cheese to make them comforting. They’re simple to prepare, freeze beautifully, and taste great any time of day. Whether I’m hosting brunch or meal prepping for the week, these muffins always hit the spot—and make mornings a lot easier.
These Mushroom Spinach Egg Muffins are light, fluffy, and protein-packed—perfect for breakfast, brunch, or meal prep. Filled with tender mushrooms, fresh spinach, and melted cheese, they make a healthy, flavorful, and convenient grab-and-go meal.
Ingredients
12 egg whites (or 6 whole eggs)
2 cups baby spinach
1 cup mushrooms, thinly sliced
2/3 cup Swiss or mozzarella cheese, finely shredded
1 tbsp chives, freshly chopped
Fine sea salt and pepper, to taste
Cooking spray
Instructions
Preheat oven to 350°F (175°C) and lightly coat a 12-cup muffin tin with cooking spray.
In a medium skillet, sauté spinach and mushrooms over medium-high heat until the spinach is wilted and mushrooms are soft. Transfer to a paper towel-lined plate to remove excess moisture.
Divide the spinach-mushroom mixture evenly among the muffin cups.
Sprinkle shredded cheese over each cup, then pour egg whites evenly to fill each muffin well.
Season with salt and pepper to taste.
Bake for 12–15 minutes, or until the muffins are set and lightly golden on top.
Top with chopped chives and serve warm, or let cool completely before storing or freezing.
Notes
Use whole eggs for a richer texture or stick to egg whites for a lighter, high-protein version.
Drain excess liquid from mushrooms and spinach to prevent soggy muffins.
Customize with your favorite veggies—bell peppers, onions, or zucchini work great.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Reheat in the microwave for 1 minute or in a 325°F oven for 10 minutes.
