Easy Mushroom Spinach Egg Muffins

mushroom spinach egg muffins on a wooden serving board.

5 from 3 reviews

These mushroom spinach egg muffins are delicious and nutritious! They’re the perfect make-ahead breakfast for babies, kids, and adults. Plus, they have vegetables and high-quality protein baked into convenient, portable cups. (gluten-free, vegetarian)


  • 1 tsp olive oil
  • 1/4 medium onion, chopped (about 1/4 cup)
  • 1/2 pint mushrooms, chopped (about 1 1/2 cups)
  • 2 cups baby spinach, roughly chopped
  • 1/3 cup swiss cheese, grated or chopped
  • 5 large eggs
  • 1/4 cup milk
  • 1/2 tsp mustard powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper


  1. Line a muffin tin with silicone liners and spray with oil. Heat oven to 350°F.
  2. Heat oil in a skillet over medium-low heat. Add onion and mushrooms. Cook, stirring, until mushrooms are softened, 5-10 minutes. Add the spinach and cook until just wilted. Remove from heat.
  3. Divide the mushroom mixture between muffin liners. Top each with cheese.
  4. In a medium bowl, whisk eggs, milk mustard powder, garlic powder and pepper.
  5. Pour about 1/4 cup of egg mixture into each muffin liner on top of the mushroom mixture.
  6. Bake 25-30 minutes or until eggs are set. Remove from oven and cool before storing.


  • Chop the onion and mushrooms smaller for younger babies so that they do not pose a choking risk. If you’re making these just for adults and older kids, a larger chop is fine, and there is no need to chop the spinach.
  • I like to use silicone muffin liners. Eggs tend to come out of them much better without sticking! I still spray them with oil to ensure no sticking and easier cleanup.
  • I used swiss cheese in these muffins, but use any kid you have or like! I also love parmesan, gruyere or mozzarella. (Swiss and whole milk mozzarella are lowest in sodium.)
  • If you aren’t serving these to babies, feel free to add ¼ tsp of salt to the egg mixture. 
  • I also love adding some fresh thyme to the spinach and mushroom mix. About 1 tsp is great!

Keywords: mushroom spinach egg muffins, vegetarian egg muffins, healthy spinach egg muffins