Egg Muffins with Mushrooms and Goat Cheese

Close up shot of egg muffins topped with goat cheese.

5 from 3 reviews

A healthy breakfast packed all into one cup with these egg muffins with mushrooms and goat cheese. Customization options to make these all your own and easy freeze options too!


  • 1 tsp olive oil
  • 1/2 cup yellow onion, chopped
  • 8 oz sliced mushrooms, chopped
  • 1/2 tsp dried thyme
  • 1/4 cup goat cheese
  • 9 large eggs
  • 1/3 cup milk (any kind will work)
  • 1/2 tsp sea salt
  • Freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. In a large pan heat olive oil over medium heat.
  3. Add onions and sauté until translucent (about 3 minutes)
  4. Add in mushrooms and saute for another 5 minutes or until mushrooms are cooked through.
  5. Turn off heat and add in thyme and goat cheese and mix until well combined.
  6. In a separate bowl whisk eggs and milk. Add in sea salt.
  7. Grease a muffin tin VERY well (and add optional parchment circles as shown above) and add roughly a tablespoon of the onion-mushroom mixture to all 12 cups.
  8. Top with egg-milk mixture until each cup is full and sprinkle each with pepper.
  9. Bake egg muffins for 13-15 minutes or until egg has set.
  10. Remove from oven and let cool for 20 minutes.
  11. Place a knife around the edges until the frittatas loosen up and are easy to remove.
  12. Will keep in fridge for up to 1 week or store in freezer for 3 months (see storage instructions above)

Keywords: egg muffins, egg cups, mini frittatas, mushroom egg muffins, egg muffin recipes