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Mouthwatering Spinach and Mushroom Quiche Muffins
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.