Mini Sauteed Mushroom and Spinach Egg Bites is a baked egg recipe filled with healthy ingredients! These handheld egg bites taste like cooked scrambled eggs with sauteed mushrooms and spinach. They are a great way to eat on the go in the morning.
Getting out the door in the morning is HARD! It is so easy to grab a bagel or a muffin and head out the door. I am always trying to think of new ways to make breakfast quick and healthy. Enter these Mini Mushroom and Spinach Egg Bites! Full of good for you ingredients and lots of protein, they are simple to grab and go.
Now, if you need something caffeinated to pair with your Mini Egg Bites, I have you covered! Try one of these delicious morning breakfast drinks:
- Pumpkin Spice Chai Tea Latte (with Tazo Tea Bags)
- Warm Apple Pie Latte
- Maple Pecan Coffee (made with Cold Brew)
Jump to:
Mini Egg Bite Details
Flavor: These egg bites have a smooth flavor with earthy tones from the mushrooms and spinach.
Time: 30 minutes total! It takes around 10 minutes to make the egg bites and 20 minutes to bake them.
Level of Difficulty: Super simple! This recipe involves sautéing, blending, mixing and pouring the batter. These basic instructions will give the best breakfast!
Ingredients and Substitutions
- Eggs
- Cottage Cheese: I have substituted ricotta cheese in these egg bites and liked it just as much as cottage cheese!
- Shredded Cheese: I like to use a shredded cheddar cheese. Swiss and gouda cheese also pair well with the mushrooms and spinach.
- Spinach: I like to cook with fresh baby spinach but you could also use frozen spinach. Allow the spinach to dethaw and squeeze out extra moisture before using.
- Mushrooms: I use sliced portabella mushrooms. You could also cremini mushrooms, oyster mushrooms, baby bellas or white button mushrooms.
- Extra Virgin Olive Oil: This is used to sauté the eggs and mushrooms. You could substitute butter or vegetable oil.
- Garlic Cloves: Substitute garlic powder or omit.
- Thyme Sprigs: Substitute dried thyme.
- Salt
- Black Pepper
Instructions
This cooking method was learned from Iowa Girl Eats Mini Egg Bites recipe. I have tried to cook these egg bites plenty of other ways (in a regular muffin tin, unlined in a muffin tin, without water in the oven) and none of them have turned out as good as Kristin’s version.
- Preheat oven to 325 degrees. Add a 9×13 pan filled with water to the bottom oven rack.
- Start by adding Extra Virgin Olive Oil to a deep skillet frying pan over medium high heat. When the oil is hot, add the mushrooms and season with salt and pepper. Stir occasionally. Cook for about 5 minutes until the mushrooms are golden. During the last minute of cooking, add the garlic cloves. Stir until fragrant.
- Add spinach to the same pan and the mushrooms and garlic. Add a pinch of salt to spinach. Using tongs, toss the spinach as it wilts. Once wilted, remove from heat.
- Add the eggs, cottage/ricotta cheese to a large blender. Blend on high for 1 minute until smooth. Alternatively, you can whisk eggs with the cheese until smooth.
- Spray a silicone mini muffin pan with cooking spray.
- Add about a tablespoon of the mushroom/spinach mixture to each muffin hole. Sprinkle with shredded cheese. Pour egg mixture over top until almost full.
- Bake for 20-25 minutes until the tops of muffins are firm and beginning to brown on the sides.
- Let cool for 5 minutes before enjoying!
Sauté mushrooms, spinach and garlic in a heavy bottom frying pan.
Add eggs and cottage cheese to a blender and blend until smooth.
Add sauteed mushroom and spinach mixture to a silicone mini muffin pan.
Sprinkle shredded cheese on top of sauteed mushrooms and spinach.
Add egg mixture to the muffin pan filling to the top.
Bake egg bites for 20-25 minutes until they begin to ‘pop’ out of the pan in the oven.
Variations
These Mini Egg Bites have endless flavor combinations! Here are some fun ideas:
- Make it Mexican! Use chorizo, salsa, green onions and taco cheese!
- Caprese Egg Bites! Use fresh cherry tomatoes, mozzarella and basil.
- Kid friendly! Keep it simple and kid approved but eliminating the vegetables and using lots of cheese.
- Make it light! Remove the egg yolk and just use egg whites in this recipe for a very calorie conscious breakfast.
Equipment
- 9×13 Pan
- Tongs
- Blender or a Whisk and a large bowl
- Silicone Mini Muffin Pan
Storage
Store Mini Mushroom and Spinach Egg Bites refrigerated in an airtight container. To reheat, microwave for 45 seconds. These egg bites also freeze well! Dethaw in the refrigerator over night. Reheat in the microwave for about 45 seconds.
Top tip
Slice spinach into small pieces. Because the mini muffins are bite sized, you need tiny pieces of spinach in them. If you don’t slice the spinach into bite sized pieces, you will get a lot of spinach with not a lot of egg.
FAQ
Spinach and eggs are two nutritional powerhouses! Spinach is full of good for you vitamins such as vitamin A, C and K. Eggs are full of protein and vitamin A, D and B12. Combine these two foods and you have a perfect breakfast!
Mushrooms have a natural earthy and nutty flavor. They lose that flavor when cooked. Combined and cooked with eggs softens the mushroom and gives them a slightly sweet flavor. Like spinach and eggs, mushrooms and eggs are a nutritional powerhouse. They both pack the protein and the nutrients!
Yes, mini egg bites can be frozen! Simply, freeze egg bites in a sealed, airtight container. I recommend freezing the egg bites in small containers so that you can pop out a few egg bites for each meal.
Serve these Mini Spinach and Mushroom Egg Bites with a muffin or toast for a healthy breakfast. Or, serve as a side dish for brunch. This healthy and savory breakfast can be paired with a sweet breakfast dish to balance out the meal. Drizzle soy sauce over egg bites or serve with ketchup and hot sauce.
Related
Looking for other breakfast recipes? Try one of these:
Pairing
Here are some of my favorite caffeinated drinks to pair with Mini Egg Bites:
Mini Sauteed Mushroom and Spinach Egg Bites Recipe
Equipment
- Silicone Mini Muffin Tin
- 9×13 pan
- Tongs
- Blender
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 4 oz Mushrooms Chopped
- 4 cups Spinach Chopped
- 1 Garlic Cloves Minced
- 4 Fresh Thyme Sprigs
- 6 Large Eggs
- 1/2 cup Cottage Cheese
- 1/2 cup Shredded Cheese Gouda, Cheddar, Swiss
Instructions
- Heat Extra Virgin Olive Oil in a medium pan over medium low heat. Add the mushrooms and season with salt and pepper. Cook until golden about 5 minutes
- Add the garlic and cook until fragrant about 1 minute. Push garlic to the side.
- Add the spinach and thyme to the same pan with the mushrooms and garlic. Season with a salt. Turn spinach using tongs until spinach is wilted.
- Meanwhile, add eggs and cottage cheese to a blender. Blend on high for 1 minute until smooth.
- Preheat oven to 325 degrees. Add a 9×13 pan filled with water to the bottom oven rack. Spray silicone mini muffin pan with cooking spray.
- Put about a tablespoon of the mushroom and spinach mixture into each mini muffin cup. Sprinkle with shredded cheese.
- Pour cottage cheese egg mixture into each mini muffin until almost full.
- Bake for 20-25 minutes until eggs are cooked through and popping out of pan.
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