Spinach and Cheese Egg Muffins With Crispy Shiitake Mushrooms

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These eggy muffins are like mini souffles or frittatas. The crispy shiitake mushrooms (sometimes called “shiitake bacon”) are what really set them apart. Roasting the mushrooms gives them a rich, umami flavor. It’s also a wonderful topping for salads or soups.


Spinach and Cheese Egg Muffins

  • 4 ounces shiitake mushrooms, stems removed, cleaned, and thinly sliced (about 1⅓ cups)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 8 large eggs
  • ¼ cup whole milk
  • 1 cup (tightly packed) fresh spinach, chopped into small pieces
  • ¾ cup shredded cheddar cheese


  1. Preheat the oven to 375°F. Spray a muffin tin with cooking spray.
  2. Spread the mushrooms on a baking sheet. Drizzle the oil and sprinkle salt over the mushrooms. Using your hands, mix until evenly coated. Bake for 15 minutes.
  3. While the mushrooms are cooking, whisk the eggs and milk in a medium bowl. Add the spinach and stir to combine.
  4. Fill each muffin cup about ⅔ full with the egg mixture and top with 1 tablespoon cheese.
  5. Bake for 15 minutes, then remove from oven and top each muffin with a few slices of shiitake mushroom. Bake 2 to 3 more minutes. Remove and cool 3 minutes before removing from pan. Serve warm.

Kitchen Tips

To clean the shiitake mushrooms, remove the stems. (You can save the stems to make a rich stock or broth). Use a damp cloth and rub the dirt from the mushrooms.
I used fresh spinach for this recipe, but frozen spinach would be fine as well.

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