Baked Herb Egg Muffins with Spinach and Mushrooms
Protein-rich egg muffins loaded with fresh spinach and mushrooms, seasoned with herbs for a perfect make-ahead breakfast. This whole30 ready in about 37 minutes pairs spinach, mushrooms, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup spinach
- 1/2 cup mushrooms
- 6 large eggs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F and line a muffin tin with paper liners.
- Step 2: In a medium bowl, whisk together 6 large eggs, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, and 1/4 tsp dried rosemary until well combined.
- Step 3: Stir in 1 cup chopped spinach and 1/2 cup finely chopped mushrooms until evenly distributed.
- Step 4: Divide the mixture evenly among the 6 muffin cups, filling each about 3/4 full.
- Step 5: Bake for 20-22 minutes until the centers are set and tops are lightly golden.
Frequently asked questions
How long does Baked Herb Egg Muffins with Spinach and Mushrooms take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb Egg Muffins with Spinach and Mushrooms?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spinach from drying out.
Can I substitute ingredients in Baked Herb Egg Muffins with Spinach and Mushrooms?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb Egg Muffins with Spinach and Mushrooms for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Herb Egg Muffins with Spinach and Mushrooms whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
