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Mushroom + Swiss Egg White Muffins

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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.

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

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.

mushroom mixture in muffin tin
egg whites and swiss cheese in muffin tin
stretchy swiss in an omelet muffin

Check out these breakfast recipes!

three mushroom and swiss egg white muffins stacked on a plate

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.
Prep time.10 minutes
Cook time.28 minutes
Total time.38 minutes
Number of servings.6 2 per serving
Calories per serving.130 kcal


  • 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
  • teaspoon black pepper
  • ¼ teaspoon kosher salt
  • pinch nutmeg, to taste
  • 3 ounce 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.



Watch how they’re made!


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.make ahead, oven, stove top, vegetarian
Did You Make This Recipe?Be sure to share a comment below!
pin image for mushroom and swiss egg white muffins

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Recipe Rating


  1. 5 stars
    Wow these not only look great but would be so simple to make! Thanks for the sercing tips – I never would have thought to just pop one in a tortilla shell to eat! YUM!

    1. Thanks! So funny you mentioned that, because the other morning I did actually turn a couple of these into a breakfast burrito right before I ran out the door!

  2. This is the perfect recipe to start off the week. It’s excellent for meal prep and a great way to begin the day. Protein-packed and delicious! Thanks for sharing!