Baked Mushroom and Arugula Egg Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Egg muffins packed with earthy mushrooms and peppery arugula, baked to perfection for a protein-rich breakfast or snack. This american-inspired breakfast (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.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 150 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Baked Mushroom and Arugula Egg Muffins take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Mushroom and Arugula Egg Muffins?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Mushroom and Arugula Egg Muffins?

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 Mushroom and Arugula Egg Muffins 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 Mushroom and Arugula Egg Muffins 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.

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