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.
Ingredients
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
Instructions
Preheat oven to 375°F. Spray a 12-cup muffin pan well with cooking spray.
Heat a skillet over medium-high heat with a little oil. Sauté mushrooms for 2–3 minutes until lightly browned.
Add spinach and cook about 1 minute until wilted. Remove from heat and let cool slightly.
In a bowl, whisk eggs, parmesan, milk, garlic powder, onion powder, salt, and pepper until smooth.
Fold the cooled vegetables into the egg mixture.
Divide evenly into muffin cups, filling each about 3/4 full.
Bake for 18–20 minutes, until set but slightly jiggly in the center.
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