Spinach & Mushroom Muffin Pan Omelets
Spinach & Mushroom Muffin Pan Omelets are tasty little omelets filled with spinach, mushrooms, and cheese that are conveniently made in a muffin pan! Perfect healthy on-the-go breakfast or lunch!
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Spinach & Mushroom Muffin Pan Omelets are amazing for a plethora of reasons, but for one, they’re super easy to make.
Just sauté the veggies and add them to each muffin cup, add cheese, pour the egg mixture over them, and bake them in the oven.
Secondly, they’re delicious and healthy.
Thirdly, there’s minimal babysitting required! Just set the timer, take a shower, get the kids ready, or make a cup of coffee.
Speaking of kids, these are portable. If you’re running late, you and the kids can eat these in the car!
The texture of these little omelets is not a dense egg texture. It’s light, airy, and fluffy. They’re not only delicious, but good for you too. Spinach and mushrooms are a match made in heaven and they pair perfectly with eggs!
Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Eggs
- Milk
- Spinach
- Mushrooms
- Shredded cheese
- Butter
- Chives
- Cooking spray
- Hot sauce (optional)
- Seasonings (garlic salt, black pepper)
How to make Spinach & Mushroom Muffin Pan Omelets
- Prepare the egg mixture and set aside.
- Sauté the mushrooms and spinach in butter or olive oil.
- Divide the veggies, cheese, and egg mixture evenly between each up in the muffin pan. Bake in the oven for 26-28 minutes or until eggs are set.
How to serve mini omelets?
These make a great breakfast choice, but I’ve also made them for lunch and dinner and served them with a side salad.
These are great for meal prepping and eating them as needed.
How to store muffin pan omelets?
Store leftover mini omelets in an air-tight container for up to 3-4 days.
You can freeze them, but the texture will change when you eat them up.
Looking for more breakfast recipes? Here are some favorites:
- Cinnamon Pumpkin Mini Muffins
- Avocado Toast with Harissa Scrambled Eggs
- Spinach Feta Breakfast Casserole
- Avocado & Veggie Breakfast Sandwiches (shown below)
- Cheesy Sausage Breakfast Casserole
NOTES:
- I made these vegetarian, but you could easily add some cooked and crumbled bacon or sausage to the muffin cups along with the veggies.
- These little bite-size omelets would be perfect served at a brunch or baby shower!
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Spinach & Mushroom Muffin Pan Omelets
Equipment
- Muffin pan
- Sauté pan/skillet
Ingredients
- 1 tbsp. butter
- 1 1/2 cups chopped white mushrooms approximately 6-7 mushrooms
- 1 cup chopped fresh spinach
- 1/2 cup shredded cheese
- 9 eggs
- 1/4 cup milk
- 1/2 tsp. sliced chives
- 1/4 tsp. garlic salt
- black pepper to taste
- couple dashes of hot sauce optional
- Cooking spray
Instructions
- Preheat oven to 350°. In a mixing bowl, combine eggs, milk, hot sauce, garlic salt, pepper, and chives. Whisk until fully incorporated and set aside.
- Add butter to skillet and sauté mushrooms until soft. Add spinach, season with salt & pepper, and cook for a minute or two. It won't take long for the spinach to wilt.
- Spray muffin pan thoroughly with cooking spray. Distribute the spinach/mushroom mixture evenly in each cup, then sprinkle cheese over veggies. Give the egg mixture a last stir and pour an even amount into each muffin cup. Bake for 26-28 minutes, or until eggs are fully set. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
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