Description

These Mouthwatering Spinach and Mushroom Quiche Muffins are a perfect savory breakfast or snack option. Packed with sautéed mushrooms and fresh spinach, combined with a creamy egg and parmesan custard, these quiche muffins are baked to a fluffy, tender perfection. Easy to prepare and great for meal prep, they offer a delicious way to enjoy veggies in a portable, individual serving.

Ingredients

Scale

Vegetables

2 cups mushrooms (sliced, about 1/4-inch thick)
2 cups spinach (fresh, roughly chopped)

Egg Mixture

4 large eggs (room temperature)
1/4 cup parmesan cheese (finely grated, for best texture)
2 tbsp milk
1/2 tsp garlic powder (freshly ground preferred)
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper

Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F and spray a standard 12-cup muffin pan with cooking spray, coating the sides and bottoms evenly to prevent sticking.
Prepare Vegetables: Slice the mushrooms to about 1/4-inch thickness and roughly chop the fresh spinach, keeping them separate on your cutting board.
Sauté Vegetables: Heat a large skillet over medium-high heat and add a thin coating of oil. Once hot, add the sliced mushrooms and sauté for 2-3 minutes, stirring occasionally, until they begin to release moisture and lightly brown at the edges. Add the chopped spinach and cook for another minute until just wilted. Transfer the mixture to a plate and let cool slightly.
Mix Egg Custard: In a large mixing bowl, crack the room-temperature eggs and beat them together until fully combined. Add the grated parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper, whisking until smooth and well-blended.
Combine Mixtures: Fold the cooled sautéed vegetables into the egg custard mixture, stirring gently until evenly distributed.
Fill Muffin Cups: Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, until the quiches are set in the center but still slightly jiggly and spring back lightly when touched.
Cool and Serve: Let the muffins cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely or serve warm.

Notes

Using room temperature eggs helps the custard mix evenly.
Freshly grating parmesan cheese gives a better texture and flavor distribution.
These quiche muffins can be stored in the refrigerator for up to 4 days and reheated easily.
Feel free to substitute milk with a dairy-free alternative to make it lactose free.
Adding a pinch of nutmeg to the egg mixture can enhance the flavor if desired.
Ensure not to overfill muffin cups to prevent spilling during baking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Keywords: Spinach quiche muffins, Mushroom quiche, Healthy breakfast muffins, Vegetarian quiche, Egg muffins, Portable breakfast