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Mouthwatering Spinach and Mushroom Quiche Muffins

Mouthwatering Spinach and Mushroom Quiche Muffins You'll Love

These Mouthwatering Spinach and Mushroom Quiche Muffins are healthy, easy to make, and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1 cup Mushrooms, sliced Use cremini or portobello for a richer taste.
  • 1 cup Spinach, chopped Substitute with kale if preferred.
  • 4 large Eggs, room temperature Leads to a fluffier muffin.
  • 1/4 cup Parmesan Cheese, finely grated Freshly grated cheese ensures better texture.
  • 2 tbsp Milk Milk alternatives like almond milk can be used.
Seasoning
  • 1/2 tsp Garlic Powder Fresh garlic can provide a stronger taste.
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
Cooking
  • 1 tbsp Olive Oil For sautéing the mushrooms.

Equipment

  • Muffin pan
  • large skillet
  • mixing bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin pan.
  2. Slice the mushrooms and chop the spinach. Sauté mushrooms in olive oil for 2-3 minutes, then add spinach and cook until wilted.
  3. In a mixing bowl, whisk the eggs, Parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper until smooth.
  4. Fold the cooled mushroom and spinach mixture into the egg base.
  5. Spoon the mixture into muffin cups, filling them about 3/4 full.
  6. Bake for 18-20 minutes until golden and springy when pressed.
  7. Cool the muffins for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 5gProtein: 7gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for later use.

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