• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nourish Every Day
  • Home
  • About
    • Nourish Every Day
    • My Story
    • Blogging and Food Photography Resources
    • Press
    • Site Info and Privacy Policy
  • Recipes
    • View All Recipes
    • Breakfast
    • Healthy Baking
    • Main Course
    • Salads and Sides
    • Desserts and Sweets
    • Snacks and Bites
    • Smoothies and Drinks
  • Nutrition Consultations
  • Contact
    • Work With Me
    • Contact Me
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest

Spinach, Mushroom and Halloumi Egg Muffins

March 10, 2020 by Monique Leave a Comment

  • Facebook
  • Email
Jump to Recipe Print Recipe

There are just about endless combinations to try out when it comes to egg muffins but these Spinach, Mushroom & Halloumi Egg Muffins are quite possibly my favourite ever. Gluten free, nut free, lunch box friendly, these are awesome to meal prep! Get my tips for making perfect egg muffins every time.

Vegetable Halloumi Egg Muffins Recipe on Nourish Every Day

Now that we are an busy, hungry family of four (including two 1 year old boys who eat more than could possibly fit in their bodies!) I try to have at least a dozen eggs in the fridge at any given time, because they are just SO handy for making quick meals. Hard boiled eggs, scrambled eggs and messy omelettes are life.

I also often prepare something a little more organised and egg-based as part of my food prep each week. Most of the time it’s a frittata of some sort because it’s such an easy way to get nourishing protein and veggies into all of us!

Our current favourite are these Spinach, Mushroom & Halloumi Egg Muffins.

Stacked vegetable egg muffins image by Nourish Every Day

So, the name of this recipe is pretty self-explanatory here! Finely chopped spinach (don’t worry, this recipe uses thawed frozen spinach, it’s so easy and no chopping involved!), sautéed mushrooms and grated halloumi cheese all baked into perfectly portioned egg muffins.

I also usually add one additional green veggie to this recipe, which is grated zucchini or frozen peas. Adding a sprinkle of dried herbs or finely chopped spring onion adds a little flavour boost too – whatever you have on hand. I’m obsessed with adding dried dill to everything, but you can also try dried basil or oregano, or a herb blend e.g. Italian herb mix.

Because these are often lunch or dinner for my children, who have only just turned one, I tend NOT to add any salt to the egg mixture when I make these. Young children don’t need added salt – in fact, it’s not great for their immature kidneys. The halloumi cheese is very salty already, anyway. (You can also swap the halloumi for grated mozzarella for really young ones, as this is a lower salt cheese.)

Top view of spinach, mushroom and halloumi egg muffins in white dish

How to make perfectly cooked egg muffins

Having made about one million batches of egg muffins myself, I have a few tips for making these Spinach, Mushroom & Halloumi Egg Muffins turn out perfectly.

  1. Dice and sauté the mushrooms beforehand. Cooking the mushrooms before they go into these egg muffins is essential. This adds flavour, improves the texture and reduces the water in the mushroom flesh. I recommend cooking in extra virgin olive oil or butter.
  2. Remove excess liquid from the green vegetables. Thaw the frozen spinach and drain off any excess liquid that accumulates during thawing. If adding grated zucchini, pat it firmly with paper towel to remove some moisture. This stops the egg muffins going too soggy and watery.
  3. Combine all of the vegetables together as a mix before distributing into the muffin holes. This is so you get a nice even mixture of veggies in each egg muffin.
  4. Cook your muffins at the gentle heat of 160 degrees Celsius (320 Fahrenheit). Do NOT be tempted to crank the oven higher to get them to cook more quickly. They will puff up enormously then sink and shrivel more once you remove them from the oven. At a lower temp, they will puff up a little but maintain a nicer shape and texture after cooking.

I also highly recommend using silicone muffin liners or a silicone muffin tray for making these! It’s so quick to clean up afterwards and they slide out easily every time. I bought some little silicone muffin/cupcake liners on Amazon agessss ago – I’m sorry I don’t have a direct link, but they are pretty easy to find.

If you make these Spinach, Mushroom & Halloumi Egg Muffins, let me know! Take a snap and tag me on Instagram, you can find me over at -> @moniquecormacknutrition 🙂

Stacked white dish of vegetable and halloumi egg muffins
Stacked vegetable egg muffins image by Nourish Every Day

Spinach, Mushroom and Halloumi Egg Muffins

These Spinach, Mushroom & Halloumi Egg Muffins are quite possibly my favourite egg muffins ever. Delicious halloumi egg muffins loaded with the goodness of spinach and sauteed mushrooms. Gluten free, nut free, lunch box friendly. Meal prep perfection!
No ratings yet
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: gluten free, grain free, sugar free, vegetarian
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 10 muffins
Calories: 101kcal

Equipment

  • You will need a muffin tray and a grater for this recipe. I recommend using a silicone muffin tray if you have one, or using silicone muffin liners – easy to slide the egg muffins out!

Ingredients

  • 7 large eggs – use 8 eggs if you are using smaller sized eggs
  • 1/4 cup milk – any milk will be fine, I usually use full fat cows milk or unsweetened soy milk
  • 140 grams mushrooms – weight is approximate, you will need around 2 cups' worth when diced
  • 125 grams frozen spinach, thawed – this is around 2/3 cup thawed frozen spinach
  • 60 grams halloumi cheese – around 1/4 block of halloumi
  • 1 tbsp extra virgin olive oil
  • 2 tsp dried dill or other dried herbs/spices as desired
  • additional extra virgin olive oil for greasing the muffin tray if not using a silicone tray/silicone liners

Option 1 – add frozen peas

  • 2/3 cup frozen peas

Option 2 – add some grated zucchini (my favourite)

  • 1/2 medium zucchini

Instructions

  • Finely dice the mushrooms and sauté them in a pan with 1 tablespoon of extra virgin olive oil, until softened and browned. Set aside. If you have not thawed your spinach pop it into the microwave and heat on a low setting until defrosted. Drain off any excess liquid from the spinach.
  • Preheat oven to 160 C (320F). Use a silicone muffin tray/silicone muffin liners, or alternatively, liberally grease 10 holes in a regular nonstick muffin tray with extra virgin olive oil to prevent sticking.
  • Combine the spinach and mushrooms in a bowl. If using peas, add them too. If using zucchini, first grate the zucchini separately, pat with paper towel to remove excess moisture, and then mix with the other veggies.
  • Grate the halloumi cheese and mix into the vegetables.
  • Divide the vegetable/halloumi mixture evenly between 10 muffin holes. Whisk together eggs, milk and dried herbs, and then pour on top, again dividing evenly between the 10 muffin holes. You may need to give each muffin a little poke/stir with a fork to help the egg mixture settle in.
  • Gently slide the muffin tray into the oven and bake for approximately 20-25 minutes, or until the centre of the egg muffins feels set. The muffins will puff up a little while baking but then settle back down again.
  • Allow to cool slightly before removing from the muffin tray. Enjoy immediately or store in an airtight container in the fridge, where they will keep up to five days.

Notes

*Nutrition Facts have been calculated with the zucchini added, cows milk, and using seven large eggs.
*I really recommend a silicone tray! Or make sure you grease your muffin tin well to reduce sticking. You can also try paper liners but I don’t find they work well with egg muffin recipes. Some nonstick baking paper scrunched into each muffin hole is probably better.
*For a lower sodium option, swap the halloumi cheese in this recipe for grated mozzarella cheese. Crumbled feta cheese also works really well in this recipe but it’s still pretty salty!
*Please, make sure you remove excess liquid from the green vegetables. Thaw the frozen spinach and drain off any excess liquid that accumulates during thawing. If adding grated zucchini, pat it firmly with paper towel to remove some moisture. This stops the egg muffins going too soggy and watery.
*Do NOT be tempted to crank the oven higher to get these egg muffins to cook more quickly. They will puff up enormously then sink and shrivel more once you remove them from the oven. At a lower temp, they will puff up a little but maintain a nicer shape and texture after cooking.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 101kcal (5%) | Carbohydrates: 2g (1%) | Protein: 8g (16%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Cholesterol: 148mg (49%) | Sodium: 142mg (6%) | Potassium: 183mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1721IU (34%) | Vitamin C: 3mg (4%) | Calcium: 110mg (11%) | Iron: 1mg (6%)

p.s. would you like some more easy, family friendly egg recipes? Try these out:

  • Sweet Potato Pikelets
  • Banana Berry Baked French Toast
  • Pesto Vegetable Frittata
Vegetarian halloumi egg muffins in a white baking dish on Nourish Every Day blog
Spinach, Mushroom and Halloumi Egg Muffins Recipe by Nourish Every Day
Vegan bolognese sauce topped with pine nuts Red Lentil Eggplant Bolognese (Vegan)
Peanut Butter Coconut Curry Recipe by Nourish Every Day Peanut Butter Coconut Curry

Filed Under: Breakfast, Main Course, Recipe Tagged With: baby recipes, egg muffins, egg recipes, eggs, frittata, frittata muffins, gluten free, grain free, lunch box, meal prep, nut free, toddler recipes, vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

Trending Recipes

  • Peanut Butter Date Energy Balls Peanut Butter Date Energy Balls

  • Fish tray bake with zucchini, tomato and olives on a blue background Simple Mediterranean Fish Tray Bake with Vegetables

  • Close view of roasted cauliflower salad topped with fried halloumi slices Roasted Cauliflower and Halloumi Salad

  • Healthier creamy tuna pasta bake recipe by Nourish Every Day Healthier Creamy Tuna Pasta Bake (gluten free)

  • Flattened roast chicken with lemon pieces, fresh parsley and jar of pan juices Lemon, Chilli and Garlic Roast Chicken

  • Smoked Mackerel Superfood Salad (gluten free, grain free, dairy free, paleo) - recipe via Nourish Everyday Smoked Mackerel Superfood Salad

Site Info & Privacy Policy

Copyright © 2025 Nourish Every Day
Website Development & Website SEO by Duelling Pixels

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required