Mushroom + Swiss Egg White Muffins

These Mushroom + Swiss Egg White Muffins are a quick and healthy way to do breakfast. Perfect for meal prep or on-the-go. Pair them with a whole-grain english muffin or some fruit for a light and delicious breakfast.

I’m definitely a breakfast person. I can’t start my day without a cup of coffee, some protein and some carbs to kick things into gear. I tend to cycle through a handful of breakfast recipes on weekdays including crustless quiches and mini omelets. Eggs are my favorite!

Lately I’ve been craving that classic combo of mushrooms + Swiss cheese, so thought I’d turn that into little omelet muffins that I can enjoy all week long.

Mushroom + Swiss Egg White Muffins are Perfect for Meal Prep

These are perfect for meal prep. You could double the recipe and freeze any you won’t eat within a few days. Allow them to cool, pop them out of the tin and place them on a tray in your freezer. Once frozen, transfer them to a freezer safe storage container and place them back in the freezer. They’ll be good for about a month.

Reheating Muffins

If frozen, start with a 1 minute manual defrost in the microwave. From there, or if they’ve been stored in the fridge, microwave them in 1 minute increments until heated through.

Serving Suggesting for Mushroom + Swiss Egg White Muffins

• Open-faced, on english muffins with tomato slices
• Wrapped in a tortilla with some extra baby spinach
• For brunch, serve them alongside a salad of your favorite greens
• Serve with a cup of seasonal fruit or a yogurt parfait

Recipe Tips

Many muffin tin omelet recipes have you combine all your ingredients in a bowl before spooning or pouring them into the muffin tin. Inevitably, some muffins get all the goodies and others end up being mostly egg.

I recommend distributing the veggies first, then pouring the eggs over and finally topping with cheese. It might take a couple extra minutes this way, but you’ll get evenly sized muffins full of flavor.

Check out these breakfast recipes!

• Greek Yogurt + Flaxseed Biscuits
• Spiced Cranberry Orange Sweet Rolls
• Red Velvet Pop Tarts
• Carrot Cake Cinnamon Rolls
• Blueberry Lemon Sweet Rolls with Mascarpone Icing

Mushroom + Swiss Egg White Muffins

Sip + Sanity | Linda

These classic omelet flavors in portable muffin form are a quick and healthy way to do breakfast. Perfect for meal prep or on-the-go. Low-cal and yummy, they’re also great for sneaking in some morning veggies.

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Prep time.Prep Time 10 minutes minutes

Cook time.Cook Time 28 minutes minutes

Total time.Total Time 38 minutes minutes

Course.Course Breakfast

Cuisine.Cuisine American

Number of servings.Servings 6 2 per serving

Calories per serving.Calories 130 kcal

Cook ModePrevent your screen from going dark

Ingredients

• olive oil spray
• 1 tablespoon olive oil
• 1 shallot, minced
• 8 ounce cremini mushrooms, cleaned, coarsely chopped
• ½ teaspoon kosher salt
• 1 clove garlic, minced
• 2 cups baby spinach, coarsely chopped
• 2 cups liquid egg whites
• ⅛ teaspoon black pepper
• ¼ teaspoon kosher salt
• pinch nutmeg, to taste
• 3 ounce shredded Swiss cheese

Instructions

• Preheat oven to 350°F. Spray a nonstick muffin pan with olive oil spray.
• Heat the oil in a large non-stick skillet over medium heat.
  
• Sauté shallots and mushrooms with salt for 5 minutes, until soft, add garlic and saute another 3 minutes. Add spinach and cook 2 minutes more. Set aside.
  
• Meanwhile, in a large bowl, whisk the egg whites with salt, pepper + nutmeg.
• Spoon mushroom-spinach mixture into the prepared muffin tin. Distribute egg whites evenly to cover the veggies. Top each muffin with shredded Swiss.
  
• Bake for 16 to 18 minutes, until set.

Video

Notes

Watch how they’re made!

Nutrition

Calories: 130kcal | Carbohydrates: 5g | Protein: 13g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 476mg | Potassium: 253mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1711IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg

Keywords.Keyword make ahead, oven, stove top, vegetarian

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