Description
These delightful Quiche Muffins are a savory, portable breakfast or snack option made with sautéed mushrooms and spinach, combined with a flavorful egg and parmesan mixture. Baked in a muffin pan for convenience, they’re perfect for meal prep or quick bites that don’t compromise on taste or nutrition.
Ingredients
Vegetables
- 1 ½ cups sliced mushrooms
- 2 cups chopped baby spinach
Egg Mixture
- 4 eggs
- ¼ cup grated parmesan cheese
- 2 Tbsp milk
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground black pepper
Other
- Nonstick cooking spray (for muffin pan)
- Cooking oil (for sautéing, about 1 Tbsp)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly spray a muffin pan with nonstick cooking spray and set it aside to prepare for baking.
- Prepare Vegetables: Chop the baby spinach if needed into small pieces, and slice the mushrooms. This helps them sauté evenly and blend well into the egg mixture.
- Sauté Vegetables: Heat about 1 tablespoon of cooking oil over medium-high heat in a frying pan. Add the sliced mushrooms and chopped spinach. Sauté for 2-3 minutes until the spinach wilts and the mushrooms brown and shrink, enhancing their flavors. Remove from heat and transfer to a plate to cool slightly.
- Mix Eggs and Seasonings: In a large bowl, beat the four eggs thoroughly. Add ¼ cup grated parmesan cheese, 2 tablespoons milk, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. Mix until all ingredients are well combined.
- Combine and Fill Muffin Pan: Fold the sautéed mushrooms and spinach into the egg mixture gently. Pour or spoon the mixture evenly into the prepared muffin pan cups.
- Bake: Place the muffin pan into the preheated oven and bake for 18-20 minutes or until the eggs are fully cooked and set, and the tops start to turn slightly golden.
- Cool and Serve: Remove the muffins from the oven and allow them to cool for a few minutes. Use a spatula to carefully scoop the quiche muffins onto a cooling rack to cool completely before serving or storing.
Notes
- Use fresh spinach and mushrooms for the best flavor and texture.
- You can swap parmesan cheese with cheddar or feta for a different cheese flavor.
- These muffins can be refrigerated for up to 4 days and are easily reheated.
- Optional: Add diced onions or bell peppers when sautéing vegetables for extra flavor.
- For a dairy-free version, substitute milk and cheese with plant-based alternatives.
- Be careful not to overfill the muffin cups to prevent spillover during baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
