three stacked mushroom and swiss omelet muffins

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. 

three mushroom and swiss egg white muffins stacked on a plate

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.


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.

  • 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
english muffin and mushroom and swiss egg white muffins on a plate

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.

mushroom mixture in muffin tin
egg whites and swiss cheese in muffin tin
stretchy swiss in an omelet muffin
pin image for mushroom and swiss egg white muffins

Thanks for checking out my Mushroom + Swiss Egg White Muffins! Need more breakfast recipes, visit this breakfast on-the-go recipe roundup!

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5 from 2 votes


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.
Course Breakfast
Cuisine American
Keyword Make Ahead, Meal Prep
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Servings 6 2 per serving


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


  • 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.
    mushrooms in skillet
  • 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.
    spinach in a skillet
  • 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.
    eggs, cheese, mushrooms and muffin tin on a table
  • Bake for 16 to 18 minutes, until set.


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