Name: Quiche Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ½ cups sliced mushrooms; 2 cups chopped baby spinach; 4 eggs; ¼ cup grated parmesan cheese; 2 Tbsp milk; ½ tsp garlic powder; ¼ tsp salt; ¼ tsp ground black pepper

Delicious spinach quiche muffins are made using rich parmesan cheese, savory garlic, fresh spinach, and mushrooms baked with tasty golden edges.

Close up of quiche muffins with sliced mushrooms and spinach.

Mushroom Quiche Muffins Overview

This is a great grab-and-go breakfast idea. These quiche muffins are fast to put together, high in protein and easy to make.

Prepped in just 10 minutes, all that’s required is to chop and sautee the veggies, whisk the eggs, add, cheese, milk, and spices. Mix, and bake in a muffin tin. You now have breakfast made for the next few days.

Recipe Ingredients

1 ½ cups sliced mushrooms
2 cups chopped baby spinach
4 eggs
¼ cup grated parmesan cheese
2 Tbsp milk
½ tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper

Two overhead images in one: 1. Mushrooms cut into slices on cutting board. 2. Spinach chopped on cutting board.

How To Make Quiche Muffins

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1: Preheat the oven to 375°F. Lightly spray a muffin pan with nonstick cooking spray and set it aside.

STEP 2: Chop 2 cups chopped baby spinach into small pieces. Slice 1 ½ cups mushrooms.

Two overhead images in one: 1. Spinach and mushrooms in a frying pan. 2. Spinach and mushrooms sauteed in frying pan.

STEP 3: Heat cooking oil over medium-high heat in a frying pan. Sautee the sliced mushrooms and spinach until spinach wilts, the mushrooms turn brown and shrink in size. This will take about 2-3 minutes. Remove everything from the pan, and add to a plate. Set aside.

Two overhead images in one: 1. Eggs whisked in a white bowl. 2. Parmesan, salt, pepper, milk and garlic powder are added to whisked eggs.

STEP 4: Beat four eggs in a large bowl. Add ¼ cup grated parmesan cheese, 2 Tbsp milk, ½ tsp garlic powder, ¼ tsp salt and ¼ tsp ground black pepper.

Two overhead images in one: 1. Sauteed mushrooms and spinach are added to egg mixture. 2. All ingredients are mixed.

STEP 5: Now add in the cooked mushrooms and spinach. Stir all ingredients together.

Three overhead images in one: 1. Ingredients are added to a muffin tin. 2. Muffins are baked. 3. Closeup of baked muffins stacked.

STEP 6: Divide the mixture into the muffin pan. Bake for 18-20 minutes, or until eggs are cooked. Let cool then use a spatula to scoop onto a rack to cool completely.

A stack of mushroom spinach quiche muffins on a plate.

Recipe Tips

Baby spinach works best and it should be chopped smaller so it’s easier to bite into. I recommend using fresh spinach, not frozen to avoid excess water and moisture.
White button or crimini brown mushrooms will work for these quiche muffins. Save time using pre-sliced mushrooms.
Customize by adding some fresh basil, sliced cherry tomatoes, or bell peppers into the recipe.
Flavor the recipe with herbs like dried thyme and onion powder. Or make it spicy with red pepper flakes or chili powder.
Serve with salsa, hot sauce, or ketchup, on toast or in between an English muffin like my freezer breakfast sandwiches.

How To Store Leftovers

Refrigerate – Store these egg cups in an airtight container, or tightly wrapped in plastic in the refrigerator for 3-4 days.
To freeze – Wrap each muffin in plastic wrap, then place them in a large freezer bag or container. Remove as much air as possible. These can be frozen for up to 3 months for maximum freshness. Let them thaw in the fridge overnight, or on the counter for about 1 hour.
To reheat – Egg muffins can be reheated for 30-60 seconds in the microwave and ready to eat.

Closeup of stacked quiche muffins on a white plate with salsa on the side.

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Quiche Muffins Recipe

This is a great grab-and-go breakfast idea. These quiche muffins are fast to put together, high in protein and easy to make.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 12 muffins

Ingredients

1 ½ cups sliced mushrooms
2 cups chopped baby spinach
4 eggs
¼ cup grated parmesan cheese
2 Tbsp milk
½ tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper

Instructions

Preheat the oven to 375°F. Lightly spray a muffin pan with nonstick cooking spray and set it aside.
Chop 2 cups chopped baby spinach into small pieces. Slice 1 ½ cups mushrooms.
Heat cooking oil over medium-high heat in a frying pan. Sautee the sliced mushrooms and spinach until spinach wilts, the mushrooms turn brown and shrink in size. This will take about 2-3 minutes. Remove everything from the pan, and add to a plate. Set aside.
Beat four eggs in a large bowl. Add ¼ cup grated parmesan cheese, 2 Tbsp milk, ½ tsp garlic powder, ¼ tsp salt and ¼ tsp ground black pepper.
Divide the mixture into the muffin pan. Bake for 18-20 minutes, or until eggs are cooked. Let cool then use a spatula to scoop onto a rack to cool completely.

Recipe Notes:

Store these egg cups in an airtight container, or tightly wrapped in plastic in the refrigerator for 3-4 days.
To freeze – Wrap each muffin in plastic wrap, then place them in a large freezer bag or container. Remove as much air as possible. These can be frozen for up to 3 months for maximum freshness. Let them thaw in the fridge overnight, or on the counter for about 1 hour.
To reheat – Egg muffins can be reheated for 30-60 seconds in the microwave and ready to eat.

Nutrition

The nutritional information provided is an estimate and is per serving.

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Mushroom Spinach Quiche Muffins