These healthy breakfast egg muffins with spinach and mushrooms are the best low-carb, make ahead breakfast recipe! They're only 40 calories each.
Why you'll love them
I'm convinced that whoever invented egg cups is a genius. They're easy to make ahead, you can take them on the go, and they're a tasty and hassle-free breakfast with plenty of protein. These savory little gems will make you look forward to eating them in the morning.
If you've never had egg muffins before, they're basically like mini frittatas that you bake in a muffin tin. The egg is firm yet fluffy, and you can add in all sorts of other ingredients. In my version we have spinach and mushrooms, so it's a simple way to eat veggies.
Ingredients for them
- Eggs - we're using six whole eggs here for 12 muffins
- Skim milk - for moisture
- Italian seasoning - I always keep a jar in my pantry of this flavorful dried herb blend
- Garlic powder - to add a little savory depth of flavor
- Spinach - fresh spinach adds some nutritious goodness
- Mushrooms - I used white button, but your favorite variety is great
How to make egg muffins
This is an overview, and full ingredients & instructions are in the recipe card below.
- Preheat your oven to 350F. Grease the muffin tin generously. I use cooking spray to make it easier.
- Whisk the eggs, milk, Italian seasoning, garlic powder, and salt & pepper in a mixing bowl. I like using a simple balloon whisk. Stir in the chopped spinach and mushrooms.
- Spoon the mixture evenly into the muffin tray, bake, and enjoy!
Tips for success
- Make sure the muffin tin is really well greased prior to adding the egg mixture. These baked egg cups should slide right out. Cooking spray works great to keep them from sticking, so it saves you clean-up later on!
- The mixture won't fill each cavity in the muffin tin completely, which is because they expand.
- To make sure they're done, simply slide a toothpick into the middle of one of the egg muffins. If it comes out clean, they're fully cooked.
Substitutions and variations
- This is meant to be super quick to prep, but you're welcome to sauté the mushrooms before adding them in.
- There are endless variations for what flavor combos you can use! Here are some of our favorites for changing it up: fresh tomato and mozzarella, ham and cheddar, & parmesan and red bell peppers.
- Love bacon? Make this simple oven bacon recipe, and then crumble it into the egg mixture!
Leftovers and storage
- These egg muffins will keep in the fridge in a tightly sealed container for 4-5 days.
- You can also freeze them for up to 3 months. We like to store them wrapped up individually in plastic wrap for convenience and then placed in a larger covered container.
- To warm these up, simply pop them in the microwave on a sheet of paper towel for about 30 seconds or until warmed through. Microwaves do differ, so timing could vary.
Questions? Ask me in the comments! Let me know how this recipe went.
Healthy Breakfast Egg Muffins
- 6 eggs
- 1/2 cup skim milk
- 1 dash Italian seasoning
- 1 teaspoon garlic powder
- Salt & pepper to taste
- 2 cups (packed) fresh baby spinach chopped finely
- 5 ounces mushrooms (I used white button ones) chopped finely
- Preheat oven to 350F and move the rack to the middle of the oven. Grease a 12-muffin tin thoroughly (I used Pam cooking spray).
- In a medium mixing bowl, add the eggs, milk, Italian seasoning, garlic powder, and salt & pepper. Whisk together thoroughly.
- Chop the spinach and mushrooms, and stir them into the egg mixture.
- Spoon the egg mixture equally into each cavity of the muffin tin.
- Bake for 20 minutes.
- You can eat the egg muffins warm, but make sure you let them cool thoroughly prior to storing them. They will keep in the fridge in an airtight container for up to 5 days.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.