Mushrooms and Broccoli Egg Muffins

These protein packed mini muffins are perfect for breakfast, healthy snacks, or any other diet meals. They are also loaded with fiber, and are gluten free.


  • 2 cups broccoli, finely chopped
  • 2 cups mushrooms, thinly sliced
  • 8 eggs
  • 3 tablespoon olive oil
  • salt – to taste
  • 2 cups grated cheddar cheese (optional)
  • Any other seasoning of your choice (optional)




In a thick bottomed skillet, heat olive oil on medium-high heat. Add thinly sliced mushrooms, Broccoli, and salt. Cook the vegetables until soften and release juices. Let the mixture cool down.

In a bowl, crack all the eggs, and beat until smooth. Stir in the cooked vegetables, and seasoning of your choice, and mix them well

Preheat oven to 350 degrees. Prep muffin tin by spraying it with non-stick cooking spray. Pour the egg mixture into greased muffin cups about 3/4th way full. I use a measuring cup for easy and even pouring. Top it off with grated cheddar cheese. Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.

These muffins can be stored in refrigerator for about 5-7 days.


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Sunita has been passonate about cooking since she was about seven years old. Trying new and fusion recipe (mixing western receipes with eastern spices) has been her hobby. This site is an ongoing collection of her experimented and proven recipes. Catch up with Sunita at Google+.

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