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Spinach and Mushroom Quiche Muffins

Spinach and Mushroom Quiche Muffins for Quick Savory Mornings

Spinach and Mushroom Quiche Muffins are a quick and nourishing breakfast option packed with savory flavor and nutritional goodness.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegetarian
Calories: 150

Ingredients
  

For the Muffins
  • 1 cup Mushrooms, sliced Cremini or portobello recommended
  • 2 cups Fresh Spinach, chopped
  • 6 large Eggs, room temperature
  • 1 cup Parmesan Cheese, grated Freshly grated is best
  • 1/2 cup Milk Any type including plant-based
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt Adjust to preference
  • 1/2 teaspoon Black Pepper Adjust to preference

Equipment

  • Muffin Pan
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan.
  2. Slice mushrooms into 1/4-inch pieces and chop spinach, keeping them separate.
  3. Sauté mushrooms in a skillet over medium-high heat for 2-3 minutes until browned, then add spinach and cook for 1 more minute.
  4. In a mixing bowl, whisk eggs together, then add Parmesan cheese, milk, garlic powder, onion powder, salt, and pepper.
  5. Fold the sautéed spinach and mushrooms into the egg mixture gently.
  6. Divide the mixture into muffin cups, filling each about three-quarters full.
  7. Bake in the preheated oven for 18-20 minutes until set with a slightly jiggly center.
  8. Cool muffins in the pan for 5 minutes before transferring them to a wire rack or enjoy warm.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

These muffins are freezer-friendly and can be reheated easily, making them ideal for meal prep.

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