# Savoury Egg & Veggie Muffins

**By Merve Tığlı** · 2026-07-06

Fluffy baked egg muffins loaded with spinach, mushrooms, and cheese — high in protein, low in carbs, and perfect for meal prep.

**Makes 12 servings**

### Nutrition (per serving, estimated)

-   Energy: 70 kcal
-   Protein: 6 g
-   Fat: 5 g
-   Carbohydrate: 1 g
-   Fibre: 1 g

_Estimated values._

### Ingredients

-   1 dessertspoon olive oil (for cooking the mushrooms)
-   1 bunch fresh spinach (about 285 g)
-   4 eggs (or 5 if they’re small)
-   1 cup grated cheese (any kind you like)
-   225 g mushrooms
-   Optional: salt and black pepper

### Method

Preheat the oven to 190°C. Add the olive oil to a wide pan and warm it slightly. Add the mushrooms and sauté for 5–6 minutes until soft, then set them aside. Add the spinach to a deep pan with about ¼ cup of water and cook over medium heat for 3–4 minutes. (If you’re using frozen spinach, drain off the excess water.) Beat the eggs in a large bowl. Add the cooked mushrooms, spinach, and grated cheese, and mix well. Divide the mixture between the cups of a 12-hole muffin tin. Bake for 20–30 minutes. Let the muffins cool before removing them from the tin. Enjoy!

_Tasty note:_ If you don’t like mushrooms, you can make a lovely version with spinach, asparagus, bell pepper, and onion.

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> Source: [nFit Diet & Nutrition](https://shop.nfitdiet.com/blogs/nfit-recipes/savoury-egg-veggie-muffins)