Description
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.
Nutrition
- Serving Size: 1 muffin
- Calories: 60
- Sugar: 0g
- Sodium: 160mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 5mg
