Spinach, mushroom, and feta egg muffins are a simple baked breakfast for busy mornings. They are portioned in a muffin tin, easy to refrigerate, and full of vegetables without needing a separate skillet breakfast every day.
The key is cooking moisture out of the mushrooms and spinach before they go into the eggs. Wet vegetables can make the muffins watery and prevent the centers from setting evenly.
What You’ll Need Before You Start
- 12-cup muffin tin
- Large skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Instant-read thermometer
ShiMuv Recipe
Ingredients
- 10 large eggs
- ¼ cup whole milk
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 3 cups baby spinach
- 2 green onions, thinly sliced
- ¾ cup crumbled feta cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Butter or nonstick spray for the muffin tin
How to Make It
- Preheat and grease the pan. Heat the oven to 350°F. Grease all 12 muffin cups thoroughly, including the upper edges where the eggs may puff.
- Brown the mushrooms. Heat olive oil in a skillet over medium-high heat. Add mushrooms in one layer and cook 5–7 minutes, stirring occasionally, until browned and the moisture they release has mostly evaporated.
- Wilt the spinach. Add spinach and green onions to the skillet. Cook 1–2 minutes until the spinach is just wilted. Remove from heat and let the vegetables cool for a few minutes.
- Whisk the eggs. In a large bowl, whisk eggs, milk, garlic powder, salt, and black pepper until the mixture is fully blended and slightly foamy.
- Fill the muffin cups. Divide the mushroom-spinach mixture among the 12 cups. Sprinkle feta evenly over the vegetables.
- Add the egg mixture. Pour the eggs into each cup until about three-quarters full. Leave headroom because the muffins puff as they bake.
- Bake until set. Bake 18–22 minutes until the tops are puffed, the centers no longer jiggle, and the internal temperature reaches 160°F. Avoid overbaking, which can make the eggs rubbery.
- Cool and release. Let the muffins rest 5 minutes, then run a thin spatula around the edges and lift them out. Serve warm or cool completely before refrigerating for meal prep.
Recipe tip: Silicone muffin liners make egg muffins especially easy to release, but a well-greased metal pan also works well.
Food safety: Bake egg dishes to 160°F. Refrigerate cooled egg muffins within 2 hours and reheat until hot before serving.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open on a tray of colorful golden egg muffins.
- Show mushrooms browning before spinach goes in.
- Capture eggs whisked until slightly foamy.
- Film the muffin cups filling with vegetables, feta, and eggs.
- End with one muffin cut open to show the fluffy center.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short food video showing how to make spinach mushroom feta egg muffins. Open on golden egg muffins with spinach, mushroom, and feta visible. Show mushrooms browning until their moisture cooks away, spinach wilting into the skillet, eggs milk and seasoning whisked smooth, vegetables and feta portioned into a muffin tin, egg mixture poured into each cup, muffins puffing in the oven, and one muffin cut open to show the fluffy center.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
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