These savory Mushroom and Egg Breakfast Muffins are perfect for busy mornings or a hearty brunch. Packed with protein-rich eggs, earthy mushrooms, and melty cheese, they’re a nutritious, portable meal. Easy to customize and quick to prepare, these muffins offer a delicious, wholesome start to your day in just 30 minutes.
Why You’ll Love This Recipe
Mushroom and Egg Breakfast Muffins are a game-changer for anyone craving a quick, satisfying breakfast without sacrificing flavor or nutrition. These muffins combine the umami richness of sautéed mushrooms with fluffy eggs and gooey cheese, creating a delightful texture and taste in every bite. They’re perfect for meal prep, as they store well and reheat beautifully, making your mornings stress-free. Whether you’re rushing out the door or hosting a brunch, these muffins are versatile, portable, and endlessly customizable to suit your taste. Plus, they’re a fantastic way to sneak in veggies and protein, keeping you energized all day long.
Recipe Tips and Tricks
- Use Fresh Mushrooms: Fresh mushrooms yield better flavor and texture than canned. Sauté them until golden to enhance their umami.
- Don’t Overmix: Stir the batter gently to keep the muffins light and fluffy.
- Grease the Muffin Tin: Even with non-stick pans, a light spray of oil ensures easy removal.
- Check for Doneness: Insert a toothpick in the center; if it comes out clean, the muffins are ready.
- Cool Slightly Before Removing: Let muffins sit for 5 minutes to prevent sticking and breaking.
Mushroom and Egg Breakfast Muffins
Savory Mushroom and Egg Breakfast Muffins are protein-packed, portable, and perfect for quick mornings or brunch gatherings.
Ingredients
- 8 large eggs
- 1 cup cremini mushrooms, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup whole milk
- 1 cup fresh spinach, finely chopped
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil
- Optional: 1 tsp fresh thyme or parsley, chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and let it warm up while you prep. Grease a 12-cup muffin tin with oil or cooking spray to ensure your muffins pop out easily.
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add chopped mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and any liquid evaporates. This step boosts their flavor!
- Chop the Spinach: While mushrooms cook, finely chop the fresh spinach. You want small pieces so they blend well into the muffins and add pops of green.
- Whisk the Eggs: In a large bowl, crack the eggs and whisk them until smooth. Add milk, salt, pepper, and optional herbs, whisking to combine for a fluffy base.
- Mix Dry Ingredients: In a separate bowl, combine flour and baking powder. This helps the muffins rise and hold their shape beautifully.
- Combine Wet and Dry: Slowly stir the dry ingredients into the egg mixture. Mix gently to avoid overworking the batter, keeping it light and airy.
- Add Veggies and Cheese: Fold in the sautéed mushrooms, chopped spinach, and shredded cheddar. Stir just until everything is evenly distributed for balanced flavor in every bite.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This ensures room for rising without overflowing.
- Bake to Perfection: Pop the tin in the oven and bake for 18-20 minutes, or until the tops are golden and a toothpick comes out clean. Your kitchen will smell amazing!
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or store for later—enjoy your delicious breakfast!
Notes
- For extra flavor, try adding a pinch of smoked paprika or garlic powder to the egg mixture.
- If using frozen spinach, thaw and squeeze out excess water to avoid soggy muffins.
- These muffins are best enjoyed warm but are just as tasty at room temperature for on-the-go meals.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 189Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 258mgSodium 441mgCarbohydrates 10gFiber 1gSugar 1gProtein 12g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Eggs: Use large, fresh eggs for the best structure and richness. Room-temperature eggs blend more smoothly.
- Mushrooms: Cremini or button mushrooms work well for their mild flavor, but shiitake adds a deeper umami kick.
- Cheese: Cheddar provides a sharp, melty texture, but mozzarella or feta can add variety.
- Milk: Whole milk adds creaminess, but low-fat or plant-based milk like almond works too.
- Spinach: Fresh spinach adds color and nutrients; chop finely to distribute evenly.
- Seasonings: Salt, pepper, and optional herbs like thyme or parsley elevate the flavor profile.
Variations and Substitutions
This recipe is highly adaptable to suit dietary needs or preferences. Swap mushrooms for diced bell peppers or zucchini for a different veggie twist. For a meaty version, add cooked bacon, sausage crumbles, or diced ham. If you’re dairy-free, use a vegan cheese alternative or skip the cheese entirely. For a gluten-free option, ensure your baking powder is certified gluten-free. You can also experiment with herbs like rosemary or spices like smoked paprika for a unique flavor. For a low-carb version, reduce flour and increase eggs for a denser, keto-friendly muffin.
Storage Options
Store cooled muffins in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds for a quick breakfast. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen in the oven at 350°F for 10 minutes.
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