Spinach & Mushroom Egg Muffins: the Quick Recipe for a Tasty and Original Breakfast Ready in Minutes!

These Baked Spinach Egg Muffins are a tasty and quick appetizer: a very tasty variants of the classic omelette muffins (or egg muffins), also ideal for breakfast or brunch, or a birthday buffet or for an aperitif with friends. Preparing them is really easy: we make the mixture of eggs and cooked vegetables, pour it into muffin molds and cook in the oven for just 15 minutes.

What Are Spinach & Mushroom Egg Muffins?

Egg muffins, a popular and convenient breakfast choice, have their roots in the tradition of portable, savory baked goods. Inspired by dishes like the frittata and quiche, egg muffins gained traction in the late 20th century, coinciding with a shift towards quick, nutritious meals that fit into busy lifestyles. These versatile muffins typically combine eggs, cheese, and a variety of fillings to create a satisfying and customizable dish.

This variant incorporates cooked spinach and mushrooms, offering a nutritious and flavorful twist. The combination of eggs, milk, and grated cheese creates a creamy and rich base, while the spinach adds a dose of vitamins and minerals. The mushrooms contribute an earthy depth of flavor, complemented by the seasoning of salt and pepper.

Tips for The Best Spinach & Mushroom Egg Muffins

• Make sure the spinach and mushrooms are fully cooked and any excess moisture is removed before adding them to the egg mixture. This prevents the muffins from becoming soggy.
• Beat the eggs well to incorporate air, which helps make the muffins light and fluffy.
• Using full-fat milk and cheese can add richness and improve the texture of the muffins.
• To prevent the muffins from sticking, grease the muffin tin thoroughly. You can use butter, oil, or non-stick spray.
• Pour the mixture evenly into each muffin tin to ensure they cook at the same rate. Using a measuring cup or an ice cream scoop can help with this.
• Keep an eye on the baking time and check for doneness a few minutes before the specified time. The muffins should be set and lightly golden but not overcooked, as this can make them dry.
• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.

Why Are My Spinach & Mushroom Egg Muffins Soggy?

Egg muffins might turn out soggy if the spinach and mushrooms were not properly drained of excess moisture before adding to the mixture. Additionally, underbaking the muffins or not using the correct proportions of milk to eggs can also contribute to a soggy texture.

Why Did My Spinach & Mushroom Egg Muffins Stick To The Tin?

The egg muffins might have stuck to the tin if the muffin tin was not adequately greased before adding the mixture. Additionally, using a tin of poor quality or not allowing the muffins to cool slightly before attempting to remove them can also cause sticking.

Why Did My Spinach & Mushroom Egg Muffins Collapse?

The egg bmuffins might have collapsed due to insufficient cooking time, which prevents the eggs from setting properly. Additionally, overbeating the eggs can incorporate too much air, causing them to rise rapidly and then fall. Opening the oven door too early during baking can also cause a sudden drop in temperature, leading to collapse.

What Can I Serve These Egg Muffins at Breakfast With?

These egg muffins can be served with a side of fresh fruit or a light salad to balance the savory flavors. They also pair well with a slice of whole-grain toast or a dollop of yogurt for added texture and nutrition. For a heartier meal, consider serving them alongside bacon or sausage.

More Egg Muffins Recipes For Your Breakfasts You Can't Miss On

Potato Egg Muffins

Egg and Sausage Muffins

Egg White Muffins

Ham and Eggs Muffin Cups

How to Store Spinach Egg Muffins

You can store Spinach Egg Muffins in the fridge for 2-3 days, closed in an airtight container or covered with cling film.

How to Make Spinach Egg Muffins

Grease a muffin tin with oil spray.

Pour the eggs into a bowl and beat them.

Add the cooked mushrooms, the cooked spinach and the grated cheese and start mixing to meld all the ingredients together.

Season with the milk, the black pepper and the salt and mix again to blend the seasoning well with the other ingredients.

Pour a bit of mixture into each muffin tin and then top each muffin hole with a slice of cooked mushroom. Bake for 15 minutes at 356°F (180°C).

Let them cool slightly before removing from the tins, then serve. Enjoy!