Mushroom and Spinach Quiche Muffins

Name: Mushroom and Spinach Quiche Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup fresh spinach, chopped; 1 cup mushrooms, diced; 6 large eggs; 1/2 cup milk; 1 cup shredded cheese (cheddar or mozzarella); 1/2 cup all-purpose flour; 1 teaspoon baking powder; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Feel-Good Food Ideas

I love starting my mornings with a nutritious and hearty breakfast, and these Mushroom and Spinach Quiche Muffins are the perfect solution. They are easy to make, packed with flavor, and can be prepared ahead of time for a quick grab-and-go option. The combination of sautéed mushrooms, fresh spinach, and eggs provides a protein-rich meal that fuels my day. Whether I enjoy them at home or take them with me, these muffins are always a hit. Trust me, once you try them, you'll want to keep a batch on hand!

Created by

Anna

Last updated on 2026-02-02T17:25:09.203Z

Creating these Mushroom and Spinach Quiche Muffins was a delightful experience. Experimenting with the filling and adding a pinch of nutmeg made a world of difference. The nutmeg enhanced the earthiness of the mushrooms, giving it a warm depth that truly complements the fresh spinach.

I love how versatile these muffins are. They can easily be customized with different vegetables or cheeses based on what I have on hand. Baking them in a muffin tin not only makes serving easier but also ensures that each bite is packed with flavor and texture. This is a recipe I’ll cherish for busy mornings!

Why You Will Love These Muffins
Every bite is filled with savory mushrooms and healthy spinach.
Perfectly portioned to make breakfast a breeze.
These muffins can be frozen for future quick meals.

Choosing the Best Ingredients

The quality of ingredients can significantly influence the flavor and texture of your Mushroom and Spinach Quiche Muffins. Fresh mushrooms, such as cremini or button, will yield a more robust flavor compared to canned variants. Additionally, opting for fresh spinach rather than frozen will provide a brighter, more vibrant taste and texture. When selecting cheese, I recommend a good melting cheese like cheddar or mozzarella for a creamy finish, but feel free to experiment with feta or goat cheese for a tangy twist.

Eggs are the backbone of this recipe, contributing both structure and moisture. Opt for large eggs to maintain the proper ratio with the other ingredients. Using farm-fresh eggs can elevate the taste significantly, providing richer flavor and color. If you’re looking for a healthier option, consider substituting half of the eggs with egg whites to cut back on cholesterol without compromising the muffins’ silky texture.

Perfecting the Baking Technique

Achieving the perfect quiche muffin involves careful attention to baking time and temperature. Preheating your oven to 375°F (190°C) is crucial for ensuring an even bake. Keep an eye on the muffins during the final five minutes of baking. They should puff slightly and develop a golden brown top, indicating they are properly cooked. If you notice the tops starting to brown too quickly, you can cover them loosely with aluminum foil to prevent burning.

It's essential to allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack. This step helps to set their shape and prevents sogginess from steam. If you prefer a less dense texture, you can slightly underfill the muffin cups and achieve a lighter bake. Remember that every oven is unique, so having an oven thermometer can be handy to ensure that your baking temperatures are accurate.

Ingredients

For the Muffins

1 cup fresh spinach, chopped
1 cup mushrooms, diced
6 large eggs
1/2 cup milk
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup all-purpose flour
1 teaspoon baking powder
Salt and pepper to taste
1 tablespoon olive oil

Mix and match your favorite veggies or cheese for different flavors!

Instructions

Prepare the Vegetables

Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté the mushrooms until they are golden brown. Add the chopped spinach and cook until wilted. Remove from heat and set aside.

Make the Egg Mixture

In a large bowl, whisk together the eggs and milk. Stir in the shredded cheese, flour, baking powder, salt, and pepper. Fold in the sautéed mushrooms and spinach until well combined.

Bake the Muffins

Grease a muffin tin or line with paper liners. Pour the egg mixture into each muffin cup, filling them about three-quarters full. Bake for 20-25 minutes or until the muffins are set and golden on top. Let cool before serving.

Enjoy these muffins warm or refrigerate them for later!

Pro Tips

For extra flavor, add some grated parmesan cheese or herbs like thyme or oregano to the egg mixture.

Make-Ahead and Storage Tips

These Mushroom and Spinach Quiche Muffins are ideal for meal prepping. You can make them ahead of time and refrigerate for up to a week. Just store them in an airtight container to maintain their freshness. For an even longer shelf life, consider freezing the muffins. Simply let them cool completely, then place them in freezer-safe bags. When you’re ready to enjoy, reheat them from frozen in the microwave for about 1-2 minutes or in a preheated oven at 350°F (175°C) for about 15-20 minutes.

If you're looking to customize your quiche muffins, think about including other vegetables or proteins. Bell peppers, zucchini, or cooked bacon or sausage can be great additions. However, be cautious about the moisture content; if adding high-water content ingredients, consider sautéing them first to avoid soggy muffins.

Serving Suggestions

These muffins shine as a standalone breakfast, but they can also be paired beautifully with fresh fruits or a light salad for a well-rounded meal. A dollop of Greek yogurt or a spread of avocado can elevate the flavor profile and introduce creaminess. I often serve these alongside a spicy salsa or hot sauce for an interesting flavor contrast that excites the palate.

Consider presenting these muffins on a brunch table, where they can be the star alongside other options like fresh pastries or a fruit platter. For a more casual gathering, serving them with a variety of dips, like hummus or tzatziki, encourages guests to enjoy them as finger food.

Questions About Recipes

→ Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute with bell peppers, zucchini, or any veggies you love.

→ How do I store the leftover muffins?

Store them in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

→ Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. You can prepare them the night before and bake in the morning.

→ What can I serve with these muffins?

They pair great with a side salad or fresh fruit for a balanced breakfast.