Spinach and Cheese Egg Muffins

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


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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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