Description
These Delicious Spinach and Mushroom Quiche Muffins are a perfect savory breakfast option that combines sautéed mushrooms and fresh spinach with eggs and parmesan cheese. Baked in a muffin pan, they are easy to make, portable, and packed with flavor, making them ideal for meal prep or a quick morning meal.
Ingredients
Scale
Vegetables
- 1 cup sliced mushrooms (white button or cremini)
- 1 cup fresh spinach (roughly chopped)
Egg Mixture
- 4 large eggs (room temperature)
- 1/4 cup parmesan cheese (finely grated)
- 2 tbsp milk (dairy-free options are fine)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 1/2 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
Other
- Cooking spray (for greasing the muffin pan)
- 1 tbsp oil (for sautéing mushrooms and spinach)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly spray a muffin pan with cooking spray to prevent sticking.
- Prepare Vegetables: Slice the mushrooms into 1/4-inch thick pieces and roughly chop the fresh spinach, keeping them separate.
- Sauté Vegetables: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté for 2-3 minutes until they start to soften. Then add the chopped spinach and cook for an additional 1 minute until wilted. Remove from heat and let cool slightly.
- Mix Egg Base: In a large mixing bowl, whisk together the 4 large eggs until well combined. Add in the finely grated parmesan cheese, 2 tablespoons of milk, garlic powder, optional onion powder, salt, and black pepper. Mix everything together until smooth.
- Combine Ingredients: Gently fold the cooled sautéed mushrooms and spinach into the egg mixture until evenly distributed.
- Fill Muffin Pan: Pour the combined mixture into each muffin cup, filling them about three-quarters full to allow space for rising.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until the muffins are set with a slightly jiggly center.
- Cool Down: Remove the muffin pan from the oven and allow the quiche muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Notes
- You can substitute dairy milk with almond, oat, or soy milk for a dairy-free version.
- Make sure the eggs are at room temperature for better mixing and texture.
- Feel free to add other herbs or spices like thyme or paprika for additional flavor.
- These muffins can be stored in the refrigerator for up to 4 days and reheat well in the microwave.
- Use a non-stick or silicone muffin pan for easier removal of the muffins.
