Description
These Delicious Spinach and Mushroom Quiche Muffins are a perfect breakfast treat that combines sautéed mushrooms and fresh spinach with a fluffy, cheesy egg base. Easy to prepare and bake, they’re ideal for meal prep or a quick morning bite that’s both nutritious and flavorful.
Ingredients
Scale
Vegetables
- 1 cup sliced mushrooms (white button or cremini)
- 1 cup fresh spinach (roughly chopped)
Egg Mixture
- 4 large eggs (room temperature)
- 1/4 cup parmesan cheese (finely grated)
- 2 tbsp milk (dairy-free options are fine)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 1/2 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Lightly spray a muffin pan with cooking spray to prevent sticking.
- Prepare Vegetables: Slice the mushrooms into 1/4-inch thick pieces and roughly chop the fresh spinach, keeping them separate for cooking.
- Sauté Mushrooms and Spinach: Heat oil in a skillet over medium-high heat. Sauté the mushrooms for 2-3 minutes until tender, then add the chopped spinach and cook for an additional 1 minute until wilted. Remove from heat and let cool.
- Mix Egg Base: In a large mixing bowl, whisk together the eggs until smooth. Stir in the grated parmesan cheese, milk, garlic powder, onion powder if using, salt, and black pepper until all ingredients are well combined.
- Combine Egg Mixture and Vegetables: Gently fold the cooled mushroom and spinach mixture into the egg mixture until evenly distributed but still light and airy.
- Fill Muffin Cups: Pour the combined mixture into each muffin cup, filling about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the quiche muffins are set with slightly jiggly centers when gently shaken.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for a delightful breakfast.
Notes
- Room temperature eggs help ensure a smooth and even mixture.
- Feel free to substitute parmesan cheese with any preferred cheese such as cheddar or feta for variation.
- To make it dairy-free, use a plant-based milk and omit or replace the parmesan with a dairy-free cheese alternative.
- These muffins can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
- Reheat gently in the microwave or oven before serving.
