Mushroom and Spinach Egg Muffins

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

Protein-packed muffins bursting with earthy mushrooms and fresh spinach, perfect for busy mornings that support sustained energy. This american-inspired breakfast 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 20 min Serves 6 American cuisine 120 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. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Mushroom and Spinach Egg Muffins take to make?

Total time is about 35 minutes (15 min prep + 20 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 Mushroom and Spinach 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 Mushroom and Spinach 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 Mushroom and Spinach 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.

What goes well with Mushroom and Spinach Egg Muffins?

American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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