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    Home » Recipes » Breakfast

    Healthy Breakfast Egg Muffins with Mushrooms and Scallions

    Published: Sep 21, 2018 / Modified: Sep 10, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 9 Comments

    • 12
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    images of breakfast egg muffins separated by a text box with recipe title
    image of six breakfast egg muffins on a cooling rack with a text box with recipe title
    Healthy Breakfast Egg Muffins with Mushrooms and Scallions
    images of breakfast egg muffins separated by a text box with recipe title

    Healthy breakfast egg muffins are a freezer-friendly, veggie-loaded breakfast option to prep in advance and reheat for busy mornings! This version features mushrooms, scallions, and feta cheese for maximum flavor.

    six Breakfast Egg Muffins with Mushrooms and Scallions next to each other on a cooling rack

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    If you read my post from earlier this week, you might already know that September is National Family Meals Month! So this month’s Recipe Redux theme–“kids cooking”–is very timely.

    As a dietitian, I often see how a person’s childhood experiences shape their diet and lifestyle choices in adulthood. Not having exposure to home cooking or basic kitchen skills as a youth can lead to a resistance to food preparation later in life.

    After working with so many people in this exact situation, I now know how fortunate I was to learn how to cook and bake from a young age. It’s so important to get kids comfortable in the kitchen from a young age.

    Leading me to today’s kid-friendly recipe: Healthy Breakfast Egg Muffins with Mushrooms and Scallions!

    eggs, mushrooms, scallions, and feta cheese spread out on a counter next to each other

    Preparing this recipe with kids is a great way to teach them about a few important kitchen skills, including:

    • Chopping vegetables
    • Sautéing vegetables
    • Cracking and whisking eggs
    • Baking

    These techniques are basic…but so important. They are the foundation of independence in the kitchen, and will enable your kids to prepare food throughout their life (and hopefully eat more veggies in the process!!).

    cooked egg muffins with veggies and feta cheese in a muffin tin on a counter

    How to Make Healthy Breakfast Egg Muffins

    1. Preheat the oven and coat a muffin tin generously with oil.
    2. Cook the veggies with some oil in a skillet. Spoon them evenly into the muffin cups.
    3. Whisk together the eggs, feta cheese, salt, and pepper. Pour the egg mixture evenly into the muffin cups.
    4. Bake, let cool, reheat, and eat!
    a muffin tin filled with cooked mushrooms and scallions in each cup
    a muffin tin filled with ingredients for healthy breakfast egg muffins

    Expert Tips

    • Do not skimp on coating the muffin tin with oil/cooking spray. Breakfast egg muffins are notorious for getting stuck to tins. You can also use silicone muffin liners. However, don’t try to use paper ones because they won’t work.
    • Egg muffins will keep in the fridge for 4 to 5 days. Store in an airtight container.
    • To freeze egg muffins, let them cool completely, wrap each one in plastic wrap, then store the wrapped muffins in a large freezer bag for up to 3 months.
    • To reheat egg muffins, set them on a microwave safe plate and heat for 30 to 60 seconds on high.
    • Feel free to mix up the veggies, cheese, and seasonings that you add to this recipe! Think of the amounts listed for the ingredients as a baseline for you to use to experiment with different combinations. I like to use bell peppers, yellow onions, and leafy greens.

    three Healthy Breakfast Egg Muffins with Mushrooms and Scallions stacked on top of each other

    More Breakfast Recipes

    If you like these healthy breakfast egg muffins, you should also check out the Easy Broccoli and Cheese Egg Bake, Broccoli and Sweet Potato Frittata, Apple Pumpkin Frittata with Gouda, and Acorn Squash Eggs-in-a-Hole with Sage Brown Butter.

    If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.

    Healthy Breakfast Egg Muffins with Mushrooms and Scallions

    Healthy Breakfast Egg Muffins with Mushrooms and Scallions

    A healthy, on-the-go breakfast that's loaded with vegetables and freezer-friendly. Reheat in the microwave for busy mornings!
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Servings: 12 muffins
    Calories: 84kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 tablespoon olive oil
    • 3 scallions - white and light green parts finely chopped
    • 2 cups mushrooms - diced, about 6 to 8 medium
    • 10 eggs
    • ½ cup crumbled feta cheese - more to taste
    • ¼ teaspoon pepper
    • ¼ teaspoon salt
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    Instructions

    • Preheat the oven to 350 degrees F. Generously grease a muffin tin with oil or cooking spray, or line the tin with silicone muffin liners.
    • In a skillet over medium high heat, heat the olive oil and add the diced scallions and mushrooms. Saute for 5 to 7 minutes or until the veggies are tender. If there is any excess water from the mushrooms, you can drain it off.
    • While the veggies are cooking, whisk the eggs in a large mixing bowl. Add the feta, pepper, and salt, and stir until combined.
    • Prepare the muffins by adding a spoonful of veggies to the bottom of each muffin cup then filling the rest of the space with the egg mixture. 
    • Bake for 20 to 25 minutes until the eggs are set and a toothpick inserted in the center comes out clean. Enjoy! 

    Notes

    • Storage: Egg muffins can last for up to five days in an airtight container in the fridge. To freeze them, let the muffins cool completely. Wrap each one in plastic wrap, then place the wrapped muffins in a large freezer-friendly bag. Store in the freezer for up to 3 months.
    • Reheating (from the fridge or freezer): Unwrap egg muffins and place on a microwave-safe plate. Reheat for 30 to 60 seconds on high or until they have reached your desired temperature.
    • Variations: Feel free to sub other types of veggies for the mushrooms and scallions (I like bell peppers and leafy greens). You can also use different types of cheese.

    Nutrition

    Serving: 1muffin | Calories: 84kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 172mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy cooking! – Lizzie

     

    More Breakfast Recipes

    • Mushrooms on Toast with Ricotta
    • Super Green Broccoli Smoothie
    • Acorn Squash Bread with Apple Cider Glaze
    • Crock Pot Apple Cinnamon Oatmeal
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    Reader Interactions

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    1. Rosemary Annala

      May 04, 2019 at 7:43 pm

      How long to reheat out of fridge or freezer?

      Reply
      • Lizzie

        May 06, 2019 at 10:02 am

        Hi Rosemary – you can reheat these on a plate in the microwave for 30-60 seconds on high if they’re coming out of the fridge. Out of the freezer, you may need a couple more minutes, so I’d recommend checking to see if they’re heated through at 90 seconds, then adding more time as needed. Hope that helps!

        Reply
    2. Haley

      February 08, 2019 at 9:55 am

      Egg muffins are always a win.

      Reply
    3. Haley

      January 22, 2019 at 9:37 am

      I love making egg muffins for meal prep.

      Reply
      • Lizzie

        January 22, 2019 at 10:05 am

        I agree! So convenient and delicious.

        Reply
    4. ginger

      September 24, 2018 at 11:01 am

      I seriously need to have these on hand for busy mornings – great recipe!

      Reply
      • Lizzie

        September 24, 2018 at 11:24 am

        Definitely a good one for busy mornings!! Thanks so much for checking them out!

        Reply
    5. Meredith

      September 22, 2018 at 9:10 pm

      I love all the veggies in these mini frittatas. I am absolutely whipping up a batch of these tomorrow during my weekly meal-prep! Thank you for the recipe!

      Reply
      • Lizzie

        September 24, 2018 at 9:37 am

        5 stars
        Awesome! So glad you liked this recipe. Thanks for stopping by! 🙂

        Reply

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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