Delicious spinach quiche muffins are made using rich parmesan cheese, savory garlic, fresh spinach, and mushrooms baked with tasty golden edges.
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
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.
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.
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.
STEP 5: Now add in the cooked mushrooms and spinach. Stir all ingredients together.
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.
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.
Grab Your Free Recipe Guides
Hey, foodie friends! Don’t miss my Free Recipe Guides featuring all my popular dishes, ready for you to print and enjoy! Sign up for my member's library for instant access to over 20 delicious guides, and I’m always adding more!
✨ And while you're at it, come hang out with me on Pinterest and Facebook for even more tasty inspiration!
Tried this recipe? I’d love it if you shared it with your friends! ? And don’t forget to leave a review using the stars in the recipe card below—I can’t wait to hear what you think! ⭐⭐⭐⭐⭐
Quiche Muffins Recipe
Ingredients
- 1 ½ cups sliced mushrooms
- 2 cups chopped baby spinach
- 4 eggs
- ¼ cup grated parmesan cheese
- 2 tablespoon milk
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon 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 Info
The nutritional information provided is an estimate and is per serving.
R.R. says
Can this be baked in a Pyrex dish? I only have a muffin tin with 6 cups.
Andi says
Yes it should be fine. I'm not sure how long it will take. It would be similar to my mushroom frittata recipe: https://andianne.com/crustless-quiche-mushrooms/