Spinach and Mushroom Egg Muffins Recipe | Yummly

Spinach And Mushroom Egg Muffins

Karen: "Very good. Next time may leave in oven a minutes…" Read More
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Spinach And Mushroom Egg Muffins

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


  • 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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    1. Preheat the oven at 400 degrees F.
    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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    Calories100Calories from Fat60
    Total Fat7g11%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat60
    Total Carbohydrate2g1%
    Dietary Fiber0g0%
    Vitamin A10%
    Vitamin C2%

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


    Reviewer Profile Image
    Razvan Stana 2 months ago
    Probably my fault, but they were a complete mess. Not crazy about them, so won't try it again.
    Reviewer Profile Image
    Karen 10 months ago
    Very good. Next time may leave in oven a minutes or so less. Also had very full cups… probably enough for 1 or 2 more muffins
    Reviewer Profile Image
    More ingredients and steps than I want to do for a quick breakfast, but tasty.
    Reviewer Profile Image
    Lilija Apine a year ago
    It turned out good. A little too "omeletty" for me, but this is a good base to understand the basic principle and then tweak the recipe next time to fit one's preferances. For instance, next time I would add more basil and feta cheese, since I didn't feel them. Also I would add sour cream to move a bit away from omelette.
    Reviewer Profile Image
    Bello a year ago
    Wonderful, convenient breakfast to go!
    Reviewer Profile Image
    SuC a year ago
    I use silicone baking cups but used baking spray added red yellow, peppers and plain old American cheese cut into 1/12 also added a dash of Italian seasoning (penzeys) also use jimmy dean pork sausage, brown first then add layers pork sausage, cheese, peppers maybe green onions and a small slice of bacon on top, bake, cool then freeze for later
    Reviewer Profile Image
    Laura Martin a year 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!
    Reviewer Profile Image
    Valerie F. 2 years 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!
    Reviewer Profile Image
    Mat Jones 3 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!
    Reviewer Profile Image
    Kay 3 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".
    Reviewer Profile Image
    Shirley M. 4 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.
    Reviewer Profile Image
    Jenny Gaff 4 years ago
    In the oven now. Looks great
    Reviewer Profile Image
    Wendy Gawith 4 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.
    Reviewer Profile Image
    flavor was good but the eggs were spongy
    Reviewer Profile Image
    Lauren Hege 5 years ago
    I replaced the mushroom with finely chopped sausage and it still tasted amazing
    Reviewer Profile Image
    Bella Radovic 5 years ago
    Didn’t have feta. Anyways it was great
    Reviewer Profile Image
    Taylor Libby 5 years ago
    A yummy nutritious breakfast
    Reviewer Profile Image
    MBV! 5 years ago
    So easy, my 9 year old made them on her own. Very delicious!