Mouthwatering Spinach and Mushroom Quiche Muffins – Best Brunch Recipes

Some weekends, I wake up craving something beyond the usual toast or cereal. Last Saturday, with a fridge full of wilting spinach and those mushrooms begging to be used, I whipped up these Mouthwatering Spinach and Mushroom Quiche Muffins. One bite, and it was love—the creamy eggs hugging earthy mushrooms and tender spinach, all in a portable little package. Perfect for lazy brunches or rushed weekdays.

I’ve made quiche muffins before, but this combo hits different. The mushrooms get this deep, umami flavor when sauted just right, and the spinach wilts down without overpowering everything. My family devoured them straight from the oven, golden tops puffed high, centers custardy soft. No crust means less fuss, more savoring that first melty bite with coffee in hand.

These savory muffins shine as best brunch recipes because they’re versatile. Pair with fruit for lightness or bacon for indulgence. And the smell while baking? Pure kitchen heaven, garlicky and herby, pulling everyone to the table.

Ingredients for Quiche Muffins

Gathering these is a breeze—most are pantry staples. Focus on fresh veggies for that pop of flavor in your mushroom quiche.

1. 2 cups mushrooms, sliced about 1/4-inch thick
2. 2 cups fresh spinach, roughly chopped
3. 4 large eggs, room temperature
4. 1/4 cup parmesan cheese, finely grated
5. 2 tablespoons milk
6. 1/2 teaspoon garlic powder
7. 1/2 teaspoon onion powder
8. 1/2 teaspoon salt
9. 1/2 teaspoon black pepper

How to Make Spinach and Mushroom Quiche Muffins

Start simple. Preheat your oven to 375F. Grease a 12-cup muffin tin well—non-stick spray works wonders to avoid heartbreak.

Slice those mushrooms thin; they shrink as they cook. Chop spinach rough—no need for perfection. Heat a skillet with a drizzle of oil over medium-high. Toss in mushrooms first, let them brown 2-3 minutes, stirring now and then. Add spinach, wilt it quick, about a minute. Off the heat to cool. This step’s key—raw veggies make soggy muffins.

1. Preheat oven to 375F (190C) and grease muffin tin.
2. Saute mushrooms 2-3 minutes until browned, add spinach 1 minute, cool.
3. Whisk eggs, cheese, milk, garlic powder, onion powder, salt, pepper.
4. Fold veggies into egg mix, fill cups 3/4 full.
5. Bake 18-20 minutes until set, cool 5 minutes.

In a bowl, whisk eggs smooth. Stir in grated parmesan—fresh grated melts better. Add milk, spices. Fold in cooled veggies gently. Spoon into tins, not too full. Into the oven they go. Watch for that springy center.

Pro Tips for Perfect Savory Muffins

Room-temp eggs blend smoother, no lumps. Grate cheese fresh; pre-shredded has starch that affects texture. Cool veggies fully before eggs—hot ones curdle. Test doneness: light press, should bounce back.

Variations on Quiche Recipes

• Add diced ham or bacon for meaty best brunch recipes twist.
• Swap spinach for kale in these quiche muffins.
• Try cheddar over parmesan for sharper bite.
• Mix in sun-dried tomatoes for sweet tang.

Not low carb vegan? Skip cheese, use plant milk and tofu for binding. Still dreamy.

Troubleshooting Common Issues

• Watery muffins? Saute veggies longer to release moisture.
• Sticking? Grease well, cool before unmolding.
• Not setting? Bake extra 2 minutes, oven temps vary.
• Flat tops? Overmixed eggs deflate rise.

Ingredient Substitutions

• Mushrooms: Bell peppers, zucchini for spinach stuffed mushrooms vibe.
• Spinach: Swiss chard, arugula—squeeze frozen dry.
• Parmesan: Feta, gruyere for mushroom quiche flair.
• Milk: Any type, almond for lighter savory muffins.

Storage and Serving Suggestions

Fridge in airtight container up to 5 days. Freeze 3 months, wrap individually. Reheat microwave 30-45 seconds or oven 350F 10 minutes. Serve with fresh berries, salad, or sausage for breakfast brunch recipes. Great cold too, picnic style.

Frequently Asked Questions

Can I make these quiche muffins ahead?

Yes, perfect for meal prep. Bake, cool, store fridge 5 days or freeze.

Are they low carb?

Crustless, so yes—great for keto breakfast brunch recipes.

What mushrooms work best?

Button, cremini, or portobello sliced thin.

Gluten free?

Naturally, no flour needed.

Can I add meat?

Ham, sausage—precook, chop small.

How to reheat frozen?

Microwave 60-90 seconds or oven till warm.

John

Mouthwatering Spinach and Mushroom Quiche Muffins

Portable crustless quiche muffins packed with sauted spinach and mushrooms in a creamy egg custard. Perfect for brunch or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 370

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups mushrooms sliced 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

Equipment

• 12-cup muffin tin
• Skillet
• Mixing bowl
• Whisk

Method

 

1. Preheat oven to 375°F and grease a 12-cup muffin tin with cooking spray. Slice mushrooms thin and chop spinach.
2. Heat skillet over medium-high with oil. Sauté mushrooms 2-3 minutes until browned, add spinach 1 minute, cool slightly.
3. Whisk eggs, parmesan, milk, garlic powder, onion powder, salt, pepper until smooth.
4. Fold cooled veggies into egg mixture. Fill muffin cups 3/4 full.
5. Bake 18-20 minutes until set and springy. Cool 5 minutes in tin.

Notes

• Grate cheese fresh for best melt.
• Sauté veggies to avoid watery muffins.
• Fill cups 3/4 to prevent overflow.