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Freshly baked spinach and mushroom quiche muffins in a muffin tin.

Quick way to grow 24 Spinach And Mushroom Quiche Muffins

These spinach and mushroom quiche muffins are a quick and easy way to enjoy a delicious and healthy breakfast or snack. Perfect for meal prep, they are packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 muffins
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs
  • 1 cup milk
  • 1 cup cheddar cheese (shredded)
  • 10 oz fresh spinach (chopped)
  • 8 oz mushrooms (sliced)
  • 0.5 onion (chopped)
  • 2 cloves garlic (minced)
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mini Muffin Tin
  • Large Bowl
  • Skillet
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
  2. In a large bowl, whisk together the eggs, milk, shredded cheddar cheese, salt, and pepper until well combined.
Cooking the Vegetables
  1. In a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3-5 minutes.
  2. Add the sliced mushrooms and cook until they release their liquid and start to brown, another 5-7 minutes.
  3. Stir in the chopped fresh spinach and cook until wilted, about 2-3 minutes.
Assembly and Baking
  1. Add the cooked vegetable mixture to the egg mixture, mixing well.
  2. Divide the quiche mixture evenly among the prepared mini muffin cups, filling each almost to the top.
  3. Bake for 15-20 minutes, or until the quiche muffins are set and lightly golden brown.
Serving
  1. Let the quiche muffins cool in the tin for a few minutes before removing and serving warm.

Notes

These quiche muffins are great for meal prepping and can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage. Feel free to customize with other vegetables or cheeses!