Print

Vegetarian Egg Muffins with Mushroom, Spinach, and Cheese

Vegetarian Egg Muffins with Mushroom, Spinach, and Cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Vegetarian Egg Muffins are light, fluffy, and loaded with sautéed mushrooms, spinach, and cheesy goodness. Perfect for breakfast, meal prep, or snacks on the go. They’re simple to make, customizable, and freezer-friendly!

Ingredients

Scale

For the Egg Base:

  • 10 large eggs
  • 1/4 cup milk (regular or plant-based)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Veggies and Cheese:

  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach leaves
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped green onions (optional)

Optional Garnish:

  • Sprinkle of sesame seeds
  • Additional chopped green onions

Instructions

Step 1: Preheat and Prep

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 12-cup muffin tin or line it with silicone baking liners.

Step 2: Cook the Veggies

  1. Heat olive oil in a skillet over medium heat.
  2. Sauté mushrooms for 5-6 minutes until golden and tender.
  3. Add spinach and cook for 1-2 minutes until wilted. Remove from heat and let cool.

Step 3: Whisk the Eggs

  1. In a mixing bowl, whisk together eggs, milk, salt, and pepper until frothy.
  2. Fold in the cheddar cheese, sautéed veggies, and half of the green onions.

Step 4: Fill and Bake

  1. Divide the egg mixture evenly into the prepared muffin cups, filling each about 2/3 full.
  2. Sprinkle Parmesan cheese on top of each cup.
  3. Bake for 18-22 minutes or until the muffins are set and golden brown.

Step 5: Serve

  1. Let the muffins cool for 5 minutes before carefully removing them from the tin.
  2. Garnish with sesame seeds and extra green onions if desired.

Notes

Serving Suggestions:

  • Pair with fresh fruit or toast for a complete breakfast.
  • Serve with a simple side salad for light lunches.

Tips & Tricks:

  • Use a ladle for easy pouring into the muffin tin.
  • Don’t overfill—these will puff up in the oven.
  • Let them cool slightly before removing to avoid breaking.

Storage & Reheating:

  • Store: Keep in an airtight container in the fridge for up to 5 days.
  • Freeze: Place cooled muffins in a freezer-safe bag and freeze for up to 2 months.
  • Reheat: Microwave refrigerated muffins for 20-30 seconds. For frozen muffins, microwave for 40-50 seconds or bake at 300°F (150°C) for 10 minutes.

Find it online: https://cakeshungry.com/vegetarian-egg-muffins-with-mushroom-spinach-and-cheese/