Spinach and Mushroom Quiche Muffins

If your mornings feel like a race you didn’t sign up for (shoes on, keys missing, coffee cooling on the counter)… Spinach and Mushroom Quiche Muffins are about to become your new secret weapon. They’re warm, savory, and feel a little “brunch fancy,” but they’re actually weeknight-easy and meal-prep friendly.

These are the kind of grab-and-go bites that make you feel like you have your life together—even if you’re eating one while standing next to the sink. No judgment. I’ve been there.

Why You’ll Love These Spinach and Mushroom Quiche Muffins

• Fast but satisfying: They bake in about 18–20 minutes and taste like a mini breakfast casserole.
• Perfect for busy humans: Breakfast, snack, lunchbox addition, or “I need something now” dinner.
• Protein + veggies in every bite: Eggs, spinach, mushrooms… your body will be like, “Oh wow, we’re thriving.”
• No crust drama: All the cozy quiche vibes, none of the rolling, chilling, or flour-on-your-shirt situation.

Ingredients You’ll Need

Here’s everything for 12 muffins:

• 2 cups mushrooms, sliced (about 1/4-inch thick)
• 2 cups fresh spinach, roughly chopped
• 4 large eggs, room temperature
• 1/4 cup parmesan cheese, finely grated
• 2 tbsp milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• Oil, for sautéing
• Cooking spray, for the muffin pan

How to Make Spinach and Mushroom Quiche Muffins

These steps are simple, but they deliver big “look at me cooking” energy.

Step 1: Prep the Oven and Pan

Preheat your oven to 375°F.

Spray a standard 12-cup muffin pan generously with cooking spray—bottoms and sides. (Quiche muffins love to cling like a toddler at daycare drop-off.)

Slice your mushrooms to about 1/4-inch thick and roughly chop the spinach. Keep them separate for now.

Step 2: Sauté the Veggies

Heat a large skillet over medium-high heat and add a thin coating of oil.

Add the mushrooms and sauté 2–3 minutes, stirring occasionally, until they release moisture and start to brown at the edges.

Add the spinach and cook for about 1 minute, just until wilted.

Transfer everything to a plate and let it cool slightly. This helps keep your eggs from cooking early when you mix.

Step 3: Make the Egg Custard Base

In a large bowl, crack in the 4 eggs and beat until fully combined.

Add:

• parmesan cheese
• milk
• garlic powder
• onion powder
• salt
• black pepper

Whisk until smooth.

Mounia tip: I love grating parmesan fresh right before mixing. It melts and blends better than the pre-shredded kind, and it makes the muffins taste extra savory without doing anything complicated.

Step 4: Combine and Fill the Muffin Cups

Fold the cooled sautéed mushrooms and spinach into the egg mixture. Stir gently so everything stays evenly distributed.

Divide the mixture among the 12 muffin cups, filling each about 3/4 full. They puff a little while baking, so give them some space to do their thing.

Step 5: Bake and Cool

Bake at 375°F for 18–20 minutes, until the centers are set but still slightly jiggly when you gently shake the pan. They should spring back lightly when touched.

Let them cool in the pan for 5 minutes, then carefully remove and place on a wire rack.

That short cooling time is the difference between “perfect little muffins” and “why did you fall apart like that?” (Again: no judgment. It happens.)

My Best Tips for Quiche Muffin Success

Because we love delicious food—and we also love avoiding unnecessary problems.

• Don’t skip sautéing the mushrooms. Mushrooms hold a lot of water. If you toss them in raw, you risk soggy muffins.
• Cool the veggies a bit first. Hot mushrooms + eggs = accidental scrambled egg strands.
• Grease the pan like you mean it. Muffin pans can be clingy, and eggs don’t mess around.
• Want extra fluffy muffins? Whisk the eggs well until they look slightly frothy before adding the mix-ins.
• If they look too puffy out of the oven… totally normal. They settle as they cool. Like the rest of us at the end of the day.

A Little Real-Life Moment From My Kitchen

This recipe showed up for me during one of those weeks where everything felt loud—work deadlines, laundry mountains, and a fridge that somehow had food but also had nothing. I needed something quick, comforting, and not messy.

So I made these Spinach and Mushroom Quiche Muffins, and suddenly breakfast wasn’t a problem anymore. I could grab two on my way out the door and feel like I’d done something kind for Future Me. And honestly? Future Me deserved it.

Fun Variations (Because Options Are Everything)

You can keep these exactly as written (they’re fantastic), or mix it up depending on what’s in your fridge.

• Add cheese: A little shredded cheddar, mozzarella, or feta is delicious.
• Add protein: Cooked crumbled bacon, ham, or sausage works great.
• Make it spicy: A pinch of red pepper flakes or a dash of hot sauce in the egg mix.
• More veggies: Diced bell peppers, green onions, or zucchini (just sauté first so they don’t waterlog everything).

FAQs About Spinach and Mushroom Quiche Muffins

Serve Them With…

If you want to turn these into a full “I’m thriving” meal:

• fresh fruit
• a simple side salad
• toast or an English muffin
• roasted potatoes (weekend brunch vibes!)

The Cozy Little Meal Prep Win

If you’ve been craving a breakfast that feels comforting and practical, Spinach and Mushroom Quiche Muffins check every box. They’re simple, savory, and the kind of recipe that makes mornings (and snack attacks) so much easier.

Make a batch once, and you’ll find yourself reaching for Spinach and Mushroom Quiche Muffins all week—because future you deserves something warm and delicious waiting in the fridge.

Keep the Breakfast Love Going

• Want a quick veggie boost on the side? Try Sautéed Mushrooms with Spinach for an extra cozy add-on.
• If you’re craving something fresh and filling for lunch, make The Jennifer Aniston Salad everyone’s obsessed with.
• For more grab-and-go mornings, you’ll love Meal Prep Breakfast Eggs for busy weekdays.
• And if you want a fun “breakfast treat” moment, don’t miss Breakfast Pancake Poppers that taste like a little weekend reward.

If you made these Spinach and Mushroom Quiche Muffins, please leave a review and tap your star rating ⭐⭐⭐⭐⭐—it helps so much, and I’m always excited to hear what you think!

Spinach and Mushroom Quiche Muffins

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• Author: Mounia
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

Spinach and Mushroom Quiche Muffins are fluffy, savory mini egg cups packed with sautéed mushrooms, spinach, and parmesan. Perfect for meal prep, quick breakfasts, or healthy snacks.

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Ingredients

Scale 1x2x3x

• 2 cups mushrooms, sliced (about 1/4-inch thick)

• 2 cups fresh spinach, roughly chopped

• 4 large eggs, room temperature

• 1/4 cup parmesan cheese, finely grated

• 2 tablespoons milk

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• Oil, for sautéing

• Cooking spray, for muffin pan

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Instructions

1. Preheat oven to 375°F. Spray a 12-cup muffin pan well with cooking spray.

2. Heat a skillet over medium-high heat with a little oil. Sauté mushrooms for 2–3 minutes until lightly browned.

3. Add spinach and cook about 1 minute until wilted. Remove from heat and let cool slightly.

4. In a bowl, whisk eggs, parmesan, milk, garlic powder, onion powder, salt, and pepper until smooth.

5. Fold the cooled vegetables into the egg mixture.

6. Divide evenly into muffin cups, filling each about 3/4 full.

7. Bake for 18–20 minutes, until set but slightly jiggly in the center.

8. Cool 5 minutes before removing from pan.

Notes

Sautéing the vegetables first prevents watery muffins.

Let muffins cool slightly before removing to help them hold shape.

These store well for meal prep and reheat beautifully.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 95 kcal
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 6 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0.5 g
• Protein: 7 g
• Cholesterol: 75 mg