Introduction
These mushroom spinach egg muffins are a perfect protein-packed breakfast that you can make ahead for busy mornings. They’re naturally low in carbs, packed with savory vegetables, and held together with fluffy egg whites for a light and satisfying bite. You’ll love how easily they come together and how convenient they are to grab-and-go.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
- 12 egg whites
- 2 cups baby spinach
- 1 cup mushrooms (thinly sliced)
- 2/3 cup Swiss or mozzarella cheese (finely shredded)
- fine sea salt and pepper
- Cooking Spray
- 1 tablespoons chives (, freshly chopped )
Instructions
- Preheat your oven to 350°F (175°C). Generously coat a 12-cup standard muffin tin with cooking spray.
- In a large mixing bowl, whisk the 12 egg whites until slightly frothy. Season generously with fine sea salt and pepper.
- Fold in the 2 cups of baby spinach, 1 cup of thinly sliced mushrooms, 2/3 cup of shredded cheese, and 1 tablespoon of freshly chopped chives. Stir until the ingredients are evenly distributed.
- Carefully pour or ladle the egg mixture into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the tops are lightly golden and the centers are completely set.
- Let the muffins cool in the pan for 5 minutes before gently running a knife around the edges to remove them. Serve warm.
Variations
- Mini Muffins: Bake in a mini muffin tin for about 12-15 minutes to create perfect bite-sized appetizers or snacks for kids.
- Crustless Quiche: Pour the entire mixture into a greased pie dish or square baking pan and bake for 30-35 minutes, then slice into squares.
- Spicy Kick: Add a pinch of red pepper flakes or a few dashes of hot sauce to the egg white mixture before baking.
- Herb Swap: Substitute the chives with other fresh herbs like dill, parsley, or basil for a different flavor profile.
Tips for Success
- Dry Your Veggies: Pat the sliced mushrooms and spinach dry with a paper towel to prevent excess moisture from making the muffins soggy.
- Don’t Overfill: Fill the muffin cups only 3/4 full to allow space for the egg mixture to rise slightly without overflowing.
- Easy Cleanup: For even easier removal, consider using silicone muffin liners sprayed with cooking spray.
- Test for Doneness: The muffins are done when a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
Storage & Reheating
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the microwave for 30-45 seconds or in a toaster oven/regular oven at 350°F until heated through, which helps restore a slightly crisp exterior.
FAQ
Can I use whole eggs instead of just egg whites?
Yes, you can substitute the 12 egg whites with 6 whole eggs. The texture will be slightly richer and denser.
My muffins stuck to the pan. How can I prevent this?
Ensure you use enough cooking spray, thoroughly coating every cup. Letting the muffins cool for 5 minutes before removal is also crucial.
Can I freeze these egg muffins?
Absolutely. Let them cool completely, then store in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or reheat from frozen in the microwave.
Why are my muffins watery?
This is usually from moisture in the vegetables. Be sure to slice the mushrooms thinly and pat both the spinach and mushrooms very dry before mixing.
Can I make these ahead of time?
Yes, this is an excellent make-ahead recipe. Prepare them on a weekend and store them in the fridge for quick breakfasts all week.
What’s the best way to slice the mushrooms?
Use a sharp knife to slice them thinly, about 1/8-inch thick, so they cook quickly and evenly within the muffin.
