Mushroom Muffin

Mushroom Muffin

These protein-packed mushroom muffins make a great breakfast, snack, or light lunch. Loaded with fresh mushrooms, zucchini, and spinach these egg muffins are baked to perfection. 

Why You’ll Love These Mushroom Muffins

These mushroom muffins come together quickly and easily and make an ideal hearty breakfast, snack, or light lunch. Loaded with protein and fiber they will keep you full for hours. 

These one-bowl muffins are also low-carb, gluten free, grain-free, and suitable for those following a vegetarian diet. 

Easily customizable and perfect to prepare in advance you can’t go wrong with a batch of these egg muffins in the fridge. 

Take them along on your next road trip, pack them up for a picnic, serve them at your next weekend brunch, or send a few to school in the kids’ lunchboxes.

These muffins can be eaten warm, cold, or at room temperature. If you won’t be eating them for several hours make sure to pack an ice pack, especially in the warmer months. 

This recipe can be made in advance and the muffins can be stored in the fridge or frozen until you are ready to eat them. Make-ahead meals are great, especially breakfast when you just don’t have the time to pull a meal together first thing in the morning.

You can easily double this recipe and freeze a dozen so you always have a go-to meal option in the freezer. If you don’t have two muffin trays just bake them up separately. 

Helpful Equipment To Make Mushroom Egg Muffins

• Measuring cups and spoons
• Mixing bowl
• Cutting board and knife
• Whisk
• Cupcake/muffin tray

Ingredients 

• 3 cups of sliced mushrooms
• 1 medium-large zucchini (sliced)
• 1 cup of baby spinach leaves
• 5 eggs, lightly beaten
• 5 oz of cream cheese
• Pinch of salt and pepper

How To Make These Spinach Mushroom Muffins

Preheat oven to 375°F (190°C).

Grease or line a 12-hole muffin tray or 2 6-whole muffin tins. 

In a large bowl, combine mushrooms, zucchini, spinach, eggs, salt, and pepper and mix well. 

Pour the egg mixture into the muffin pan and place it in the oven. 

Bake the muffins for 12-15 minutes.  Remove from the oven and allow to cool. 

Mix the cream cheese so it is smooth enough to spread and spread it on the cooled muffins. 

Serve and enjoy!

All About Mushroom Muffins

Egg-based muffins are the ideal meal. Perfect for any time of day with loads of alternatives. I absolutely love individual-serve, hand-held on-the-go food. 

I’ve packed these muffins with mushrooms, zucchini, and spinach but you can easily change this up and add whatever vegetables you like. 

These muffins taste great with or without the cream cheese topping.

Variations

• Change up the vegetables to whatever you have on hand. Any veggies will work in these muffins; broccoli, peppers, kale, onions, or tomatoes.
• Top the muffins with cheese; cheddar, mozzarella, or a sprinkle of parmesan will all taste great instead of the cream cheese topping.
• Add feta or goat cheese to the egg mixture.
• Stir in some pesto for added flavor.
• Mix in slices of cooked bacon or diced ham. 
• Stir in olives or sundried tomatoes.
• Use a mini muffin tray and get bite-sized muffins to serve at your next weekend brunch. 
• Spice up the muffins and add a diced green chili or jalapeno pepper. 
• For a dairy-free version of these muffins choose a non-dairy cream cheese. 
• Change up the cream cheese frosting and use flavored cream cheese. Chive cream cheese or onion and garlic would be good options. 

Tips and Tricks/Notes

• Grease the muffin wells really well as eggs have a tendency to stick. 
• Slice the vegetables thinly so they get soft once they bake up in the muffin tray. 
• You can substitute frozen spinach for the fresh just make sure to thaw completely and remove any excess moisture. 
• Any kind of mushrooms will work just make sure they aren’t too thick. 
• If you can’t find baby spinach, regular spinach can be used just chop the leaves into smaller pieces. 
• The egg aisle at the grocery store can be slightly intimidating but any kind of eggs will work in these mushroom muffins; white, brown, free range, omega 3, grass-fed or organic. 

How To Store Egg Muffins

Leftover mushroom muffins can be stored in an airtight container in the fridge for up to 4 days.

These mushroom muffins freeze very well and will keep in the freezer for up to 4 months. 

Thaw in the fridge overnight and then eat straight from the fridge or reheat in the toaster oven or microwave. 

Conclusion

These egg muffins are the perfect make-ahead meal. You can never get bored of eating these muffins as you can change them up every time you make them. 

Ideal for breakfast, lunch, and snacks or I’ve been known to chow down on a few mushroom muffins for dinner after a long and tiresome day when I am just not up for preparing a meal. 

Serve these mushroom egg muffins with this Cherry and Banana Smoothie for breakfast, with this Roasted  Stuffed Eggplant Salad for lunch, or with this Thai Butternut Squash Soup for a light dinner. 

Looking for more breakfast options? I’ve got loads here. 

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