Image Credit – CJ Caldwell
In today’s fast-paced world, healthy eating often takes a back seat to convenience. But what if you could have both? That’s where Mushroom and Herb Egg Muffins come in. These savory, protein-packed bites are ideal for breakfast, brunch, or even a midday snack. Best of all, they’re easy to prepare, store well, and are fully customizable to your taste.
If you’re looking to simplify your morning routine without compromising on flavor or nutrition, these egg muffins are the solution. Mushrooms bring an earthy richness, while fresh herbs like parsley, thyme, or chives add an aromatic burst of flavor. Together, they create a balanced, wholesome dish that’s naturally gluten-free and low-carb.
Whether you follow a keto lifestyle, are meal prepping for the week, or just want a nutritious option to enjoy on-the-go, Mushroom and Herb Egg Muffins are a must-try recipe. They’re baked in a muffin tin, portioned perfectly, and can be enjoyed warm or cold — making them as convenient as they are delicious.
These mushroom egg muffins are less like actual muffins and more like adorable, conveniently sized frittatas. Because they bake in a muffin tin, they’re portable and perfect for breakfast on the go or for a snack any time. For more protein and fat, mix cooked chopped bacon or sausage into the egg mixture before baking.
Delicious Mushroom and Herb Egg Muffins
Prep Time 5 mins Cook Time 15 mins Total Time 20 mins
Ingredients
- 1 tbsp butter(melted, divided)
- 15 cremini mushrooms(sliced)
- 2 tbsp chives(finely chopped)
- 2 tbsp basil leaves(finely chopped)
- ½ tsp sea salt
- 8 eggs
- ¼ cup water
Directions
- Preheat the oven to 350ºF (176ºC) and lightly brush the cups of a muffin pan with some of the melted butter.
- Add the remaining butter to a large pan over medium heat. Add the mushrooms and cook for five to seven minutes until softened. Add the chives, basil, and half of the salt to the pan and stir to combine.
- Divide the mushrooms between the cups of the prepared muffin tin.
- Add the eggs, water, and remaining salt to a mixing bowl and whisk well. Pour the egg mixture into the muffin cups.
- Bake for 15 to 18 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing from the pan. Enjoy!
Mushroom and Herb Egg Muffins are the ultimate answer to busy mornings and healthy meal planning. With their savory flavor, rich texture, and ease of preparation, they make clean eating simple and enjoyable. Plus, they’re versatile enough to suit any diet or preference. Let us know in the comments: Have you tried making Mushroom and Herb Egg Muffins? What herbs or extras did you add to make them your own?
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