Name: Healthy Breakfast Egg Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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)

This post may contain affiliate links. Please see my affiliate disclosure for more details.

Jump to Recipe

These healthy breakfast egg muffins with spinach and mushrooms are the best low-carb, make ahead breakfast recipe! They're only 40 calories each.

Love eggs? Try this Simple Breakfast Casserole that feeds a crowd or these Classic Deviled Eggs.

a stack of three spinach and mushroom egg muffins

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!

mixing eggs with spinach and mushrooms in a bowl

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.

More breakfast ideas

Questions? Ask me in the comments! Let me know how this recipe went.