Description
Muffin-Tin Spinach Mushroom Quiche Muffins for the Perfect Brunch Spread
Ingredients
Scale
- 1 tablespoon extra-virgin olive oil
- 1 cup mushrooms, finely chopped
- 2 cups fresh spinach, chopped
- 6 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 cup shredded Gruyère cheese
- Cooking spray (for greasing muffin tin)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well (or use silicone liners).
- Heat olive oil in a skillet over medium heat. Cook mushrooms 5–6 minutes until moisture evaporates. Add spinach and cook 1–2 minutes until wilted. Remove from heat and cool slightly.
- In a bowl, whisk eggs, milk, salt, pepper, and garlic powder (if using).
- Divide the mushroom-spinach mixture evenly among muffin cups. Sprinkle cheese on top. Pour egg mixture in each cup until nearly full.
- Bake 18–22 minutes, or until set in the center and lightly golden on top.
- Rest 5 minutes, then remove. Serve warm or at room temperature.
Notes
- Freezer-friendly
- Easy to reheat
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg