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Donna R. Luis

Keto Mushroom Spinach Egg Muffins

These savory egg muffins combine sautéed mushrooms, cooked spinach, eggs, milk, and Cheddar cheese in convenient individual portions. Baked until tender and set, they make a simple, cheesy breakfast or brunch dish that is easy to portion and serve.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • Salt for seasoning the mushrooms
  • 6 ounces mushrooms thinly sliced
  • 6 large eggs
  • ¼ cup milk
  • ¼ teaspoon salt
  • 2 cups shredded Cheddar cheese
  • ¾ cup cooked drained spinach, about 8 ounces fresh spinach

Equipment

  • Large skillet
  • Large mixing bowl
  • 12-cup regular muffin pan
  • Measuring spoons and measuring cups
  • Whisk or fork
  • Spoon or ladle
  • Non-stick cooking spray

Method
 

  1. Cook the Mushrooms: Heat the olive oil in a large skillet over medium-high heat.
    Add the thinly sliced mushrooms, season with salt, and cook for about 10 minutes, stirring as needed, until the mushrooms soften and release their juices.
  2. Prepare the Oven: Preheat the oven to 350°F and lightly coat a regular 12-cup muffin pan with non-stick cooking spray.
  3. Whisk the Eggs: Crack the eggs into a large bowl and beat until the mixture is smooth and well combined.
  4. Build the Egg Mixture: Add the milk, ¼ teaspoon salt, and shredded Cheddar cheese to the beaten eggs, then mix until evenly incorporated.
  5. Add the Vegetables: Stir the cooked, drained spinach and softened mushrooms into the egg mixture, distributing the vegetables throughout.
  6. Fill the Muffin Pan: Ladle the prepared egg mixture into the greased muffin cups, filling each cup about three-quarters full.
  7. Bake the Muffins: Place the muffin pan in the preheated 350°F oven and bake for 25 minutes, until the egg muffins are set.
  8. Cool Before Removing: Remove the pan from the oven and allow the muffins to cool for 30 minutes before taking them out of the muffin cups.

Notes

  • Cook the mushrooms until they have softened and released their juices before adding them to the egg mixture.
  • Drain the cooked spinach well so excess moisture does not make the egg mixture overly wet.
  • Fill each muffin cup about three-quarters full to leave room for the egg mixture to rise as it bakes.
  • Allow the baked muffins to cool for 30 minutes before removing them from the pan to help them hold their shape.
  • Store any leftovers in the refrigerator and reheat gently before serving.