Excuse us while we hop back on the egg muffin train—who’s with us!? I have to admit, I went through such a devoted egg muffin phase to the point that I eventually got sick of them. BUT, I’m back. And we’ve got a new egg muffin recipe to share that will give you alllll of the spring vibes.
TBH, I have disliked mushrooms for all of my 20-some odd years on this Earth. But lately, they’ve been slowly growing on me. I recently saw a recipe for a mushroom, spinach, and Swiss cheese quiche, and my mouth started to water. (At mushrooms??? What is happening?) Hope and I chatted about this idea, agreed it sounded bomb, and immediately whipped up this new recipe. Our instincts were spot on—these turned out so delicious. And can I just say that I have a newfound/rediscovered love for Swiss cheese? It’s like, really good. We put just enough in these egg muffins to compliment all of the veggies. If you aren’t a Swiss fan, feel free to swap it for another cheese or remove it completely!
Egg muffins are probably one of the least fun/attractive recipes to photograph, but trust us when we say these little guys are tasty. If mushrooms aren’t your thing, we have plenty of other egg muffin recipes for you to try—just search “egg muffins” on our site! Bonus points for anyone who tries them all.<3
Mushroom, Spinach, and Swiss Egg Muffins
- 10 large eggs
- 8 oz baby Bella mushrooms, chopped
- 8 oz spinach, roughly chopped
- 1/2 white onion, diced
- 1/2 cup shredded Swiss cheese
- 2 tbsp unsweetened almond milk
- 1 tsp ghee (or sub extra virgin olive oil)
- salt and pepper, to taste
- cooking spray
- Preheat oven to 350°F. Spray muffin pan cavities with cooking spray and set aside.
- In a large mixing bowl, whisk eggs, almond milk, and salt and pepper until fully scrambled and combined.
- Meanwhile, heat ghee in a large nonstick skillet over medium heat until melted. Add mushrooms and onion, stirring occasionally until soft, about 5 minutes.
- Add spinach and season with salt and pepper. Stir until spinach is wilted, about 2 minutes. Remove from heat and set aside to cool slightly.
- Once slightly cooled, add mushroom mixture to eggs and stir to combine, then gently fold in cheese.
- Divide egg mixture evenly between prepared muffin cavities.
- Bake egg muffins in preheated oven for 20-25 minutes, or until eggs are set in the middle and edges are golden.
- Refrigerate for up to 5 days. When ready to enjoy, just microwave egg muffins for 1 minute.
Yield: 6 servings
Serving size: 2 egg muffins
188 calories per serving • Fat: 11.8g • Carbohydrates: 4.7g • Protein: 16g