Mushroom and Spinach Egg Muffins
Protein-packed muffins bursting with earthy mushrooms and fresh spinach, perfect for busy mornings that support sustained energy. This American-inspired recipe, ready in about 35 minutes, combines large eggs, cremini mushrooms, fresh spinach 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 120 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
- 1 cup cremini mushrooms
- 2 cups fresh spinach
- 1 tbsp avocado oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp onion powder
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Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together 6 large eggs, 1/4 tsp salt, 1/8 tsp black pepper, and 1/4 tsp onion powder until well combined.
- Step 2: Heat 1 tbsp avocado oil in a non-stick skillet over medium heat. Add 1 cup finely chopped cremini mushrooms and cook for 5 minutes until softened and golden. Stir in 2 cups roughly chopped fresh spinach until wilted (about 2 minutes), then let cool slightly.
- Step 3: Fold cooked mushroom-spinach mixture into the egg mixture. Divide evenly among the 6 muffin cups. Bake for 18-20 minutes until set and lightly golden on top.
