Spinach and Mushroom Egg Muffins Recipe | Yummly
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Spinach And Mushroom Egg Muffins

YUMMLY(13)
Laura Martin: "I’ve made these a few times now. It’s a great bas…" Read More
7Ingredients
35Minutes
100Calories
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Description

These tasty spinach and mushroom frittatas are packed with savory flavors, and are an excellent high protein meal or snack on-the-go.

Ingredients

US|METRIC
12 SERVINGS
  • 12 eggs
  • 3/4 cup feta
  • 1 cup baby spinach (shredded)
  • 1 cup mushrooms (diced)
  • 1/2 cup fresh basil
  • salt
  • pepper
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    Directions

    1. Preheat the oven at 400F.
    2. Shred the spinach, and finely chop the mushrooms and basil.
    3. Crack the eggs into a large mixing bowl, and season with salt and pepper.
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    NutritionView More

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    100Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories100Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol220mg73%
    Sodium240mg10%
    Potassium130mg4%
    Protein8g16%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Sugars1g2%
    Vitamin A10%
    Vitamin C2%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(13)

    Laura Martin 2 months ago
    I’ve made these a few times now. It’s a great base recipe to try different vegetables and cheese or add meats or soysage. Right now it’s spinach, fennel, basil, chicken apple sausage and reduced-fat cheddar, with a mix of eggs and egg whites. My recommendation: Layer anything you sauté on the bottom; ladle in the egg and veg mix; top with cheese. That way, every cup gets equal amounts of the goods!
    Valerie F. 4 months ago
    These breakfast muffins were tasty. I made the mistake of putting all ingredients in a blender to safe time (a suggestion I saw from Yummly last week). This step expanded the number of muffins (17), but they all sunk like a bad soufflé when taken out of the oven and were a bit spongy. I recommend sticking to whisking!
    Mat Jones 2 years ago
    These were great! I swapped the spinach for broccoli, which I boiled and drained first. The kids liked them and I ate 4!
    Kay 2 years ago
    Made these yesterday, they are a hit with the family and we’ve already decided to make them again some time. I added some onion and garlic powder but otherwise followed the recipe. Very flavorful and very easy to make, given its just "Chop items, whisk eggs, mix everything in bowl, pour, bake".
    Shirley M. 2 years ago
    I used nonstick spray, added 3 Tbsp packaged bacon bits and a little salt. My husband, (who didn’t think he would like it) liked it! I think this is a keeper.
    Jenny Gaff 2 years ago
    In the oven now. Looks great
    Wendy Gawith 3 years ago
    Good taste and very easy to make. I used cooking spray instead of baking cups, and they were easy to remove with little to no mess. I sprinkled a little extra salt on each one right before baking.
    My Hao Dang 3 years ago
    I forgot to line the cups with butter/oil first so the muffins are stuck in the baking cups. Otherwise, they taste great. I still need to figure out how to ensure that they all look good though
    flavor was good but the eggs were spongy
    Lauren Hege 3 years ago
    I replaced the mushroom with finely chopped sausage and it still tasted amazing
    Bella Radovic 3 years ago
    Didn’t have feta. Anyways it was great
    Taylor Libby 3 years ago
    A yummy nutritious breakfast
    MBV! 4 years ago
    So easy, my 9 year old made them on her own. Very delicious!

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