Description
Savory, high-protein, and easy to make, these Mouthwatering Spinach and Mushroom Quiche Muffins are perfect for meal prep or a quick breakfast. Loaded with sautéed vegetables, parmesan, and fluffy eggs, they’re freezer-friendly and full of flavor.
Ingredients
2 cups sliced mushrooms (about 1/4 inch thick)
2 cups roughly chopped fresh spinach
4 large eggs, room temperature
1/4 cup finely grated parmesan cheese
2 tablespoons milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 375°F and grease a 12-cup muffin pan thoroughly.
2. Slice mushrooms and chop spinach; set aside.
3. Sauté mushrooms in a lightly oiled skillet over medium-high heat for 2–3 minutes until they release moisture and begin to brown.
4. Add spinach and cook for another minute until wilted; remove from heat and let cool slightly.
5. In a large bowl, whisk eggs until blended, then add cheese, milk, garlic powder, onion powder, salt, and pepper, mixing until smooth.
6. Stir in the cooled mushroom-spinach mixture until evenly combined.
7. Pour the mixture into muffin cups, filling each about 3/4 full.
8. Bake for 18–20 minutes, or until centers spring back when touched.
9. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
Cook vegetables before adding to eggs to avoid excess moisture.
Let veggies cool slightly before mixing to prevent eggs from scrambling.
Do not overfill muffin cups; allow room for rising.
Check doneness by gently pressing the top — if it springs back, they’re ready.
Nutrition
- Serving Size: 1 muffin
- Calories: 340–400
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 210 mg