Baked Mushroom and Arugula Egg Muffins

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Egg muffins packed with earthy mushrooms and peppery arugula, baked to perfection for a protein-rich breakfast or snack. This American-inspired recipe (whole30), ready in about 40 minutes, combines Eggs, Shiitake mushrooms, Arugula into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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

• 6 large Eggs
• 3 oz, finely chopped Shiitake mushrooms
• 2 cups, chopped Arugula
• 1 tsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: Whisk 6 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl until well combined.
3. Step 3: Heat 1 tsp olive oil in a skillet over medium heat, add 3 oz finely chopped shiitake mushrooms, and cook for 2 minutes until softened.
4. Step 4: Stir the cooked mushrooms and 2 cups chopped arugula into the egg mixture.
5. Step 5: Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Step 6: Bake for 20-25 minutes until set and lightly golden on top.