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All Day I Dream About Food

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January 19, 2016

Easy Spinach & Mushroom Omelet Muffins

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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These make-ahead savoury low carb muffins are perfect for busy mornings. Make a big batch and freeze them for a healthy grain-free breakfast. This post is sponsored by Bob’s Red Mill.

Easy make-ahead Spinach Mushroom Omelet Muffins. A great portable grain-free, low carb snack!

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Weekday mornings in our house are incredibly hectic. I am usually up at a very early hour and I think I have all this time stretching out before me. But I often get absorbed in work and by the time my kids get up, I am panicked about how to get them all fed, dressed, and out the door on time. I must confess that I usually don’t handle the stress of it all that gracefully. No matter how much warning I give them about getting their school bags together or getting their shoes and coats on, there is inevitably one child running back inside to grab something they forgot. And there I am, tapping my foot in impatience, barking orders, and wishing there was a better way to streamline the chaotic mornings.

Easy low carb egg muffins with spinach and mushrooms. These make the best freezable, make-ahead breakfasts!

One thing I am good at is having a number of breakfast items on hand for a healthy meal they will all eat. I usually have a supply of baked goods at the ready, and I almost always keep some in the freezer so I am not caught unawares. I get a little jittery when my stash gets low because it’s so important to be able to grab a few muffins, zap them in the microwave and at least feel like I sent my kids to face the world with some nourishment in their system.

Easy make-ahead Spinach Mushroom Omelet Muffins. A great portable grain-free, low carb breakfast!

Being kids, they love the sweet muffins and scones and biscotti I often have around. But since it’s January and everyone is making efforts to eat a little healthier, I decided to go the savoury, veggie-packed route. I wanted a muffin that was like your favourite omelet, but in super easy portable form. Because who has time to whip up big omelets on a weekday morning? This way, you can grab it as you head out the door and not spill egg and cheese all over your lap in the car.

Check out the video to see just how easy it is to make these low carb muffins!

http://vid5.photobucket.com/albums/y177/carketch/Spinach%20Mushroom%20Breakfast%20Muffins_zpszcblzewo.mp4

I love low carb egg muffins but the trouble with most of them is that they puff up all nicely in the oven and then deflate after you take them out. They don’t look very pretty and they can get mushy and overly moist as they sit. So I added some Bob’s Red Mill coconut flour to give them a little more structure and to make them more muffin-y, while still being like your favourite omelet. This also helped them freeze well, so they truly can be make-ahead breakfasts.

One of my kids wasn’t a huge fan of the mushroom version, as you might imagine. So I made a second big batch with leftover ham for a Ham & Cheese Omelet Muffin. Those were a huge hit and I still have a dozen left in the freezer. At least I have that going for me in the mornings!

Check out these other Easy Egg Muffin Recipes!

Broccoli, Ham, and Cheese Egg Muffins from Cupcakes and Kale Chips

Sausage, Spinach & Cheese Egg Muffins from Two Peas and Their Pod (use whole eggs!)

Green Chile and Cheese Egg Muffins from Kalyn’s Kitchen

Taco Egg Muffins from Inside Bru Crew Life

Spinach Artichoke Egg Muffins from Wine & Glue

4.89 from 9 votes
Easy make-ahead Spinach Mushroom Omelet Muffins. A great portable grain-free, low carb breakfast!
Print
Easy Spinach & Mushroom Omelet Muffins
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
These make-ahead savoury low carb muffins are perfect for busy mornings. Make a big batch and freeze them for a healthy grain-free breakfast.
Course: Breakfast
Cuisine: American
Servings: 15 muffins
Calories: 148 kcal
Ingredients
  • 1/4 cup butter
  • 8 ounces mushrooms sliced
  • Salt and pepper
  • 2 cloves garlic minced
  • 5 ounces fresh spinach
  • 2/3 cup Bob's Red Mill coconut flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 7 large eggs
  • 1/2 cup whipping cream
  • 1 cup grated cheese of choice
Instructions
  1. Preheat oven to 350F and grease a muffin pan very well (if you do not have a good non-stick muffin pan, use parchment paper liners). This recipe makes about 15 muffins so you may need to work in batches if you only have one muffin pan.
  2. In a large saute pan, melt butter over medium heat. Once hot and melted, add sliced mushrooms. Let cook 1 minutes without stirring, then add salt and pepper to taste and sauté until golden brown, 5 to 7 minutes.
  3. Add garlic and cook until fragrant, 30 seconds, then add the fresh spinach. Cook until just wilted, about 1 more minute. Set aside.
  4. In a large bowl, whisk together the coconut flour, baking powder, salt, and pepper. Add eggs, whipping cream and grated cheese and whisk until well combined. Stir in mushroom/spinach mixture.
  5. Spoon batter into prepared muffin cups to about 3/4 full. Bake 25 to 30 minutes, or until puffed, set to the touch and light golden brown.
Recipe Notes

Makes 15. Each muffin has 2.47 g NET CARBS.

Food energy: 148kcal
Total fat: 10.60g
Calories from fat: 95
Cholesterol: 113mg
Carbohydrate: 5.06g
Total dietary fiber: 2.59g
Protein: 6.17g

Nutrition Facts
Easy Spinach & Mushroom Omelet Muffins
Amount Per Serving (1 g)
Calories 148 Calories from Fat 95
% Daily Value*
Fat 10.6g16%
Cholesterol 113mg38%
Carbohydrates 5.06g2%
Fiber 2.59g10%
Protein 6.17g12%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This post is sponsored by Bob’s Red Mill. All opinions are my own.

Get your protein and veggies in one easy, low carb muffin recipe.

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Filed Under: Breakfast, Gluten Free, Low Carb, Muffins & Scones Tagged With: eggs, mushrooms, spinach

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Lydia says

    January 19, 2016 at 6:44 am

    Hi Carolyn,
    These look great. Thank you for the videos.
    🙂

    Reply
  2. Kat says

    January 19, 2016 at 8:58 am

    These look great! How long do you reheat them for in the microwave? My hubs would love these!

    Reply
    • Carolyn says

      January 19, 2016 at 9:10 am

      Depends on how hot your microwave runs. I find that 30 seconds in mine is about right.

      Reply
  3. Barb says

    January 19, 2016 at 9:48 am

    Just wondering… do you taste the coconut? I really dislike coconut taste in savory items! Other than that concern, they look awesome!

    Reply
    • Carolyn says

      January 19, 2016 at 11:44 am

      Not at all. It tastes like egg and cheese and whatever else you choose to put in there. My kids loved them!

      Reply
  4. janet says

    January 19, 2016 at 11:07 am

    How wonderful, this will be a great addition to the to go breakfast menu. He take a to go breakfast 5 days a week so am adding this to the list right now

    Reply
  5. Kristin says

    January 19, 2016 at 2:07 pm

    Hi Carolyn!

    For the Ham & Cheese Omelet Muffin, do you just substitute out the mushrooms or also the spinach? Do any of the ratios need to be adjusted?

    Thanks!

    Reply
    • Carolyn says

      January 19, 2016 at 2:54 pm

      Nothing needs to be adjusted at all, I found. I just put in 1 cup of chopped ham and a little more shredded cheese.

      Reply
  6. Liz @ The Lemon Bowl says

    January 19, 2016 at 3:45 pm

    I love these protein packed make-ahead egg muffins!! I am always looking for fast breakfast ideas!

    Reply
  7. Rachel Cooks says

    January 19, 2016 at 8:18 pm

    Love your video of these! Grab and go breakfasts like this are the best!

    Reply
  8. naomi says

    January 19, 2016 at 10:33 pm

    Totally my kind of breakfast!

    Reply
  9. Shirley says

    January 20, 2016 at 11:14 am

    Could you use all purpose flour?

    Reply
    • Carolyn says

      January 20, 2016 at 1:58 pm

      I don’t bake with regular flour so I can’t say for sure but I think it’s worth a try. You might need to do a full cup, though.

      Reply
  10. Meredith says

    January 20, 2016 at 2:44 pm

    I have almond flour on hand. Would that work? These look great!

    Reply
    • Carolyn says

      January 20, 2016 at 4:57 pm

      You’d probably need more like 1 1/2 cups almond flour.

      Reply
  11. Sylvie says

    January 20, 2016 at 5:53 pm

    Sounds fantastic! Great idea to keep a stash ready in the freezer for weekdays.

    Reply
  12. Nicole says

    January 21, 2016 at 9:34 pm

    I’ll take all of those mushroom Egg Muffins that the kiddos didn’t want. Yum!

    Reply
  13. allison says

    January 22, 2016 at 10:09 am

    Saw these the other day and had to make them. Since we are a low carb family this is the kind of breakfast we love. Heat and run! I used bacon instead of ham and used some Feta and cheddar for my cheese. They are delish! I love the spinach in them

    Reply
  14. Kate says

    January 24, 2016 at 7:13 am

    They sound great, but as a T1D, I find that the saturated fat in dairy makes my insulin less effective (the insulin peaks before the sugars do). So, I am going to try them with olive oil and 2% milk. I wonder what chick pea flour would do? So handy! Can’t wait! Thanks.

    Reply
  15. Nadine says

    January 24, 2016 at 11:16 am

    I recently made these and they are delicious. Great recipe and I plan to add a little bacon with the next batch. These muffins are so convenient, very tasty and perfect for breakfast or any other time. Thanks, Carolyn.

    Reply
  16. Mary says

    January 24, 2016 at 1:25 pm

    Carolyn, this is exactly what I need! I work at home most days and these would be handy, but on the days I have to go into the office downtown, I am always scrambling (no pun intended) for breakfast ideas. I can’t wait to try these.

    Reply
  17. Carol says

    January 24, 2016 at 6:17 pm

    Just made a batch of these for this week’s pack-and-go breakfasts. I didn’t have whipping cream so substituted whole milk, but they seem to be fine. Of course, I had to sample one – simply delicious!

    Reply
  18. Angelina says

    January 27, 2016 at 1:21 pm

    So yummy. I used bacon instead of spinach (sorry, it couldn’t be helped) and it turned out wonderfully……tastes like a bacon, cheesy, eggy biscuit.

    Reply
  19. Brenda says

    January 29, 2016 at 8:41 am

    These are great with soup!

    Reply
  20. Debbie says

    February 1, 2016 at 9:25 pm

    Just made these, loved them. I doubled the spinach, love my spinach. Also added chopped ham. Will make these again. Thanks how the great recipe

    Reply
  21. Angelina says

    February 8, 2016 at 3:34 pm

    I really loved the light fluffiness of this muffin so I modified the ingredients a bit and turned them into lemon breakfast muffins! Thanks so much Carolyn for giving me base to work with.

    Reply
  22. Shirley says

    March 21, 2016 at 7:03 am

    I made them and they are a little dry, what did I do wrong?

    Reply
    • Carolyn says

      March 22, 2016 at 5:06 am

      No idea. Without being in your kitchen, I couldn’t possibly say!

      Reply
  23. Dana says

    March 21, 2016 at 11:06 am

    Made these today and added in half a pound of cooked sausage, so good! These are perfect grab and go breakfast muffins full of protein and yummy stuff! Thanks for doing all the hard work!

    Reply
  24. Gypsie says

    March 22, 2016 at 4:18 pm

    These beauties just came out of the oven.

    Reply
  25. Savvy says

    April 6, 2016 at 9:02 pm

    Made these this morning, and grabbed one on my way out the door midday. They are SOOOO good! Thanks! Will make some with variations soon!! The rest are in the freezer for later!

    Reply
  26. Kelly says

    April 12, 2016 at 10:00 pm

    I started making these for my husband a month or so ago. He loved them, and we’ve been experimenting with adding different things to them as we go. The funniest part is my three year old began begging pieces off him in the morning, and now he has to reheat a whole one just for her… In fact, she will pick the mushrooms out to eat first, then eat the rest of the muffin! As fast as they’re going through them, I’m going to have to start making two batches a week. Thanks for an awesome, freezable breakfast item that’s super versatile.

    Reply
  27. Ruth says

    April 28, 2016 at 12:28 am

    I made this and love them!!’ Thank You for the recipe !!

    Reply
  28. Eva says

    August 1, 2016 at 9:56 pm

    Hello! I’d like to make these, and didn’t catch whether these were regular sized muffins or mini-muffins. Please advise…

    Reply
    • Carolyn says

      August 2, 2016 at 7:54 am

      Standard size muffins.

      Reply
      • Eva says

        August 2, 2016 at 2:11 pm

        Thank you!

        Reply
  29. Lesley says

    September 21, 2016 at 5:04 pm

    Will almond flour work as well as the coconut flour?

    Reply
    • Carolyn says

      September 21, 2016 at 7:59 pm

      Yes, but you need about 3x as much.

      Reply
  30. Lesley says

    September 24, 2016 at 3:11 pm

    Can I substitute the cream with unsweetened almond milk? Making these tomorrow hopefully 🙂

    Reply
    • Carolyn says

      September 24, 2016 at 6:57 pm

      Sure, that should work.

      Reply
  31. Leon says

    February 1, 2017 at 8:26 am

    Screw you. You can completely taste the coconut for one, and number 2 , these hockey pucks stick like glue. And yes the tray was really bloody well greased. Had to throw half the crap away. What a useless waste

    Reply
    • Carolyn says

      February 1, 2017 at 9:15 am

      Such a lovely response. Normally, I try to help my readers figure out what went wrong, because I know that it’s frustrating to have expensive ingredients go to waste. But I think I will abstain from offering my help this time. I will, however, assure you that I don’t go around making up recipes that suck, just to mess with people. That seems to be your assumption.

      Reply
      • Leon says

        February 1, 2017 at 12:51 pm

        I may have gotten a tad worked up when Another Gluten Free recipe went for a dive( and should not have gone the profanity route, that was uncalled for), especially when the coconut flavour and texture came through quite strong ( and i despise coconut), and also I do understand that unlike most people some of us do not have a choice with the lifestyle. I do not believe that this is you sucking things out if your thumb. Ok Rant over. Seriously though, they are like hockey pucks..

        Reply
        • Carolyn says

          February 1, 2017 at 2:37 pm

          They shouldn’t be so I know something went wrong here. They should be actually quite light so it sounds like you don’t have enough liquid or eggs in there. Or something was wrong with your coconut flour. Now that we’ve cleared that up, how about this? Email me at [email protected] and I will help you figure out how to make this same recipe with almond flour or another nut flour, so that it’s more to your liking.

          Reply
  32. Vagisha says

    March 6, 2017 at 7:01 pm

    I was bored of the same old eggs for breakfast so I tried this recipe last night with a few modifications and it turned out great!i made a dairy free version with coconut milk instead of whipping cream and added some goat cheese on top! Since my fiancé wouldn’t go dairy free if hell froze over i added the dairy to his and he asked for seconds this morning!thanks for the wonderful recipe!!

    Reply
    • Carolyn says

      March 6, 2017 at 7:36 pm

      So glad you liked them!

      Reply
  33. Kathy says

    March 15, 2017 at 11:25 pm

    I made these and they turned out fine. I used Bakers Joy and they popped right out of the pan. I did not detect any discernible coconut flour taste – I think the cheese masked that ok. Mine were done in 22 minutes. If that previous poster baked them for 30, they may have been a bit dry and hence “hockey puckish” to him. They turned out a little salty but that is completely my fault. I used parmesan for half the cheese and added cubed ham. I should have known with those ingredients to cut back on the salt.

    Reply
  34. Hélène says

    March 17, 2017 at 4:28 pm

    So i’d have to eat three of these to get even close to 3oz of protein…

    Reply
    • Carolyn says

      March 17, 2017 at 4:35 pm

      This is a low carb, high fat diet. Protein consumption should only be moderate.

      Reply
  35. KalynsKitchen says

    April 4, 2017 at 9:17 am

    I love the addition of coconut flour to add structure, great idea!

    Reply
  36. L says

    April 26, 2017 at 5:36 am

    Found this recipe via Kalyn. Made a batch last night as my intro to coconut flour. I don’t taste coconut at all, but I will cut back on the salt next time. Thank you!

    Reply
    • Carolyn says

      April 26, 2017 at 7:28 am

      Glad you liked them!

      Reply
  37. Sonia says

    June 21, 2017 at 9:53 pm

    Just to clarify, should we be using 2 cups of almond flour to substitute the 2/3 cups of coconut flour? Thanks.

    Reply
    • Carolyn says

      June 21, 2017 at 10:32 pm

      Yes, that sounds about right. Coconut flour is very absorbent and almond flour is not.

      Reply
  38. Eve says

    July 10, 2017 at 9:18 am

    Hi! Can i replace the coconut flour with spelt flour instead? If so, how much should I use for this recipe?

    Reply
    • Carolyn says

      July 10, 2017 at 10:28 am

      I have no idea, I don’t use spelt.

      Reply
  39. Eileen says

    September 8, 2017 at 5:00 pm

    I love these. I’ve made them countless times, usually as dinner on a meatless night, with a nice garden salad on the side. Since I have some family members who won’t eat mushrooms, and some who won’t eat spinach (natch), I divide the batter in two, and put all of the mushrooms in one half, and all of the spinach in the other. I make them a little bigger — I use a Texas muffin pan (six large wells) and/or a “brookie” pan (also 6 wells, which I often use as a “doughnut” pan since the shape is sort of like that) — in other words, I make 12 per recipe. They are so good!! I’ve also made them in my bread roll pans (I think they’re intended for flan, 4 (4×1″?) wells to a pan; I make 8, so the counts are doubled for those), and used them as really filling & delicious rolls for sandwiches (especiallly ham & cheese, or egg and sausage bfast sandwiches.) The kids enjoy them as snacks, too, so I sometimes whip up a batch as mini muffins to keep on hand. Yum!

    Reply
    • Carolyn says

      September 8, 2017 at 6:57 pm

      Glad you like them!

      Reply
  40. Jacci says

    September 27, 2017 at 8:07 am

    How many in a serving?

    Reply
  41. Audrey says

    April 16, 2018 at 10:13 am

    Thank you for this recipe. I know you responded to another poster regarding about 30 seconds to reheat. Can you offer any guidance about cook time reheating from frozen in a standard 1000-watt microwave? TIA!

    Reply
    • Carolyn says

      April 16, 2018 at 12:28 pm

      I’ve never re-heated from frozen. Personally, I would let it thaw first.

      Reply
  42. Jdecor says

    July 21, 2018 at 5:08 pm

    Hi, I’ve been cooking from you Easy Keto Dinners cookbook and have been loving how simple it is, so I’ve come to your site looking for things outside of dinner!

    I’d love to make this recipe and plan to this week, subbing the mushrooms for some meat and asparagus. I’ve recently purchased some high quality silicone baking cupcake ‘trays,’ do you think I’d still need to grease them or will the release be ok from the silicone?

    Thanks for the recipes!

    Reply
    • Carolyn says

      July 21, 2018 at 5:46 pm

      My silicone muffin liners are very non-stick but I’ve only made regular muffins in them, not eggy muffins like these. I might spray them anyway.

      Reply
  43. Danielle says

    August 26, 2018 at 8:52 am

    5 stars
    Seriously these are the best breakfast muffins ever! Thank you for the recipe! Being on low carb diet for 4 months and counting. I am always looking for new yummy low carb breakfast recipes. Instead of mushrooms I used sliced zucchini and followed the rest of the recipe Perfectly. They came out so good! I greased the muffin tins real good and I didn’t have any issues with getting them out of the muffin tin they just slid out.

    Reply
  44. Jennifer Evans says

    January 27, 2019 at 3:12 pm

    5 stars
    I stumbled across this recipe in search of an alternative to the sunken, soggy egg muffins that I had made about a bazillion times. OMG…these tasted like the savory, biscuit-y muffin that I’ve been searching for since starting to cook low-carb! You absolutely CANNOT taste coconut. In fact, the coconut flour adds a bit of sweetness that’s delightful. I added bacon and green onions. have a question, though. Is there a way to turn them into blueberry muffins or would the fruit add too much moisture?

    Reply
  45. Sylvia says

    May 16, 2019 at 12:11 pm

    These look super tasty. We sell grass run chicken eggs so I’m always on the lookout for tasty ways to use the seconds that have cracks or what not. Now, my actual question is whether I could get away with frozen spinach. I’m thinking if it was thawed and squeezed/drained… also maybe using chopped baby Swiss chard or squeezed shredded zucchini in our short garden season. (Spinach defies me in the garden for some reason).

    Reply
    • Carolyn says

      May 16, 2019 at 4:48 pm

      Yes you can use frozen spinach.

      Reply
  46. Anna says

    May 20, 2019 at 4:29 pm

    5 stars
    These muffins are the best for a grab-and-go breakfast!

    Reply
  47. Sara Welch says

    May 20, 2019 at 4:56 pm

    5 stars
    Made these last night for breakfast for the week and they were a hit! Delicious!

    Reply
  48. Natasha says

    May 20, 2019 at 7:23 pm

    5 stars
    The perfect grab and go breakfast! Can’t wait to have these beauties on hand!

    Reply
  49. Becky Hardin says

    May 21, 2019 at 12:52 am

    5 stars
    The perfect make ahead breakfast idea ever.

    Reply
  50. cheryl S. says

    May 21, 2019 at 7:13 am

    5 stars
    These are fabulous, I like to toss one in the microwave before I run out the door!

    Reply
  51. Richard says

    May 1, 2020 at 10:47 am

    4 stars
    Very good. Made them this morning using Parmesan and baked in an ungreased 12-cup silicon muffin pan filling each cavity to the top to avoid using a second pan or baking a second batch. Perfectly cooked in 30 minutes. Will try ham and cheddar next. BTW: I tasted a tad of coconut, but not at all objectionable for me.

    I enjoy your website and purchased your Baking Book.

    Reply
  52. Jacqueline says

    July 29, 2020 at 12:10 am

    Hi Carolyn!

    How do you freeze these? Do you individually wrap them? And what do you wrap them in? I have them in my oven right now and would love to freeze most of them!

    Thanks!

    Reply
    • Carolyn says

      July 29, 2020 at 10:42 am

      they don’t have to be individually wrapped. You can flash freeze (put on a cookie sheet in the freezer, not touching each other, until they are solid), and then pop them into a bag or container.

      Reply
  53. Randi says

    October 25, 2020 at 6:08 am

    5 stars
    These are delicious! Love the use of coconut flour. Makes them much more muffin like and less soggy as are most egg muffins. Great flavor! I love all of your recipes!!! I can’t even make the raspberry almond coffee cake because it is irresistible! Thanks for so many great recipes!!!

    Reply
  54. Shannon says

    November 30, 2020 at 4:39 am

    Would these work only without the cheese? What could I add in to substitute?

    Reply
    • Carolyn says

      November 30, 2020 at 9:39 am

      I think you can just leave it out.

      Reply

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