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.

Print Recipe Pin Recipe Save Saved!

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

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

Did You Make This Recipe?Be sure to share a comment below!