Vegetarian Egg Muffins with Mushroom, Spinach, and Cheese

Hey there! Let me walk you through how to make Vegetarian Egg Muffins with Mushroom, Spinach, and Cheese. These are super easy, delicious, and perfect for meal prep. Think of them as little handheld quiches without the crust—light, fluffy, and packed with flavor. They’re great for breakfast, snacks, or whenever you need a quick protein boost.

Let’s dive in, step by step. You’ll feel like you’re cooking with a friend—I promise it’s easier than you think!

Recipe Overview

Before we get to the fun part (cooking), let’s cover the basics:

Time Needed:

• Prep: 15 minutes
• Cook: 20 minutes
• Total: 35 minutes

Makes: 12 muffins (about 6 servings)

Difficulty: Really easy. You don’t need to be a pro!

What You’ll Need:

• 12-cup muffin tin (non-stick or lined with silicone liners)
• A whisk (or just a fork works too)
• A skillet for sautéing
• A mixing bowl

Pro Tip: Want to serve these fresh all week? Cook them ahead of time and reheat when needed. They stay perfect in the fridge or freezer!

Ingredients

Here’s what you need to whip these up:

The Egg Base

• 10 large eggs: Stick with fresh. They make a difference!
• 1/4 cup milk: This keeps the eggs nice and creamy. Use plant-based milk if you’re dairy-free.
• 1/2 teaspoon salt: Adds just the right amount of flavor.
• 1/4 teaspoon black pepper: A little kick to balance things out.

The Fillings

• 1 tablespoon olive oil: For cooking the veggies.
• 1 cup mushrooms (sliced): Use cremini or button mushrooms. They add a hearty, earthy flavor.
• 2 cups fresh spinach: Bright and healthy! Baby spinach works best.
• 1/2 cup shredded sharp cheddar cheese: Melty and delicious. It’s a flavor bomb.
• 1/4 cup grated Parmesan cheese: For a salty, golden crust on top.
• Green onions (2 tablespoons, chopped – optional): For a bit of a fresh, oniony zing.

Garnishes (Optional)

• A sprinkle of sesame seeds (adds crunch).
• More green onions for garnish (because they look fancy).

Ingredient Swaps

• No mushrooms? No problem. Try diced zucchini or bell peppers instead.
• Skip the dairy? Use a plant-based cheese or omit it altogether.
• Gluten-free? Yep, you’re covered. This recipe is naturally gluten-free.

Step-By-Step Instructions

Let’s make these muffins together! Picture this: you, a warm kitchen, and the smell of cheesy, eggy goodness.

Step 1: Preheat That Oven

Start by preheating your oven to 350°F (175°C). While it’s heating, grease your muffin tin or use silicone liners (you’ll thank me later when it’s cleanup time).

Step 2: Sauté the Veggies

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add your mushrooms and cook for about 5-6 minutes. They’ll shrink a bit and turn golden-brown—that’s when you know they’re perfect.
• Toss in the fresh spinach. Stir it around for 1-2 minutes until it’s wilted and vibrant green. Done? Great. Remove the pan from the heat and let it cool a bit.

What to Watch For: Don’t overcook the spinach. You want it soft, not mushy.

Step 3: Whisk the Eggs

• Crack all 10 eggs into a big mixing bowl. Add the milk, salt, and pepper.
• Whisk until the mixture is smooth and just a little frothy. (Think pancake batter consistency!)
• Now, fold in the cheddar cheese, your sautéed veggies, and half the green onions.

Pro Tip: If you overbeat the eggs, they might turn rubbery. Go for a quick and gentle whisk instead!

Step 4: Fill the Muffin Tin

• Scoop your egg mixture into the muffin tins. Fill them about two-thirds full to leave room for puffing up.
• Sprinkle a little Parmesan cheese on top of each muffin cup. Trust me, this step makes them golden and irresistible.

Quick Tip: A ladle works great for even pouring. Keeps the mess under control!

Step 5: Bake to Perfection

Pop your muffin tin into the oven and bake for 18-22 minutes. The tops should look golden-brown and puffed up.

How do you know they’re done? Stick a toothpick in the middle—if it comes out clean, they’re ready to go!

Step 6: Cool and Serve

Once they’re out, let them cool in the pan for a quick 5 minutes. Then, gently remove them (use a small spatula or butter knife if needed).

Time to dig in! Or, if you’re meal prepping, let them cool completely before storing.

Variations and Add-Ons

Love to mix things up? Me too! Here are a few ideas to make these totally your own:

• Make it spicy: Add a pinch of red chili flakes or diced jalapeños.
• Add extra veggies: Bell peppers, sun-dried tomatoes, or even roasted sweet potatoes.
• Skip the cheese: They’ll still be delicious!

Serving & Storage

Let’s keep things fresh and easy:

How to Serve

• Pair with fresh fruit or a smoothie for a complete breakfast.
• Add a slice of toasted bread for brunch vibes.
• Serve with a side salad for a light lunch.

Storage Tips

• In the fridge: Store in an airtight container for up to 5 days.
• In the freezer: Pop them in a freezer-safe bag. They’ll keep for 2 months.

Reheating

• From the fridge? Microwave for 20-30 seconds.
• Frozen? Microwave for about 45 seconds, or bake them at 300°F (150°C) for 10 minutes.

These muffins are a lifesaver for busy mornings. I’ve been making them for years, and they’re always a hit. Whether you’re feeding your family, meal prepping, or just trying something new, these muffins are simple, delicious, and foolproof.

Now it’s over to you! What will you add to yours? Let me know—I’d love to hear your favorite twists.

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