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: 6 large eggs; 1 cup milk; 2 cups fresh spinach, chopped; 1 cup mushrooms, diced; 1 cup shredded cheese (cheddar or mozzarella); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 tablespoon olive oil; 1 cup all-purpose flour; 1 tablespoon baking powder

Highlighted under: Feel-Good Food Ideas

I love starting my mornings with something nutritious yet scrumptious, and these Mushroom and Spinach Quiche Muffins perfectly fit the bill. They're not only packed with vibrant veggies and eggs but also make for a fantastic grab-and-go breakfast. I enjoy exploring different filling options, and this combination has become a favorite due to its delightful flavor and texture. With just the right amount of cheese, these muffins are fluffy and satisfying, making them ideal for meal prep or a leisurely brunch spread.

Created by

Anna

Last updated on 2026-02-02T17:30:28.980Z

These Mushroom and Spinach Quiche Muffins have a story of their own in my kitchen. When I first attempted them, I was surprised by how simple they were to whip up and how they filled my home with a cozy aroma. Using fresh, sautéed vegetables not only adds a depth of flavor but ensures each bite is satisfying. I recommend letting them cool completely before storing; this helps them hold their shape when reheating.

One of the best tips I learned while making these muffins is to generously grease the muffin tin. This prevents sticking and helps them rise beautifully. The muffins can be customized with your favorite veggies or cheeses, making them versatile for brunch gatherings or quick weekday breakfasts. I find that they freeze well, so I often batch-cook them for those busy mornings!

Why You Will Love These Muffins
Perfectly portable for busy mornings or brunches
Packed with nutritious veggies and protein-rich eggs
Customizable with your choice of toppings and ingredients

Ingredient Insights

When preparing these Mushroom and Spinach Quiche Muffins, the freshness of your vegetables can significantly impact the flavor and texture. Opt for fresh, crisp spinach and firm mushrooms to ensure a pleasant bite. The choice of cheese is also crucial; while cheddar lends a sharp flavor, mozzarella offers a milder, gooey texture. I recommend experimenting with a combination of both for a delightful balance.

Eggs play a central role in this recipe, serving as the base and binding agent. The quality of the eggs matters, so choose organic or free-range if possible, as they contribute richer flavor and color. If you need a dairy-free option, substitute the milk with almond or oat milk and use vegan cheese, which still delivers satisfying results without sacrificing taste.

Baking Tips

Properly preheating your oven is key to achieving muffins with a perfect rise. Skipping this step can lead to uneven cooking; ensure your oven reaches 350°F (175°C) before placing your muffin tin inside. Additionally, check the doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs for optimal texture.

Pay attention to the filling ratio in each muffin cup—ideally, they should be filled about ¾ full to allow for rising without overflowing. If you find a muffin batter too thick, you can add a splash more milk to loosen it up or incorporate additional veggies to balance the egg mixture. This can prevent dry muffins and ensure a moist outcome.

Ingredients

Ingredients for Mushroom and Spinach Quiche Muffins

6 large eggs
1 cup milk
2 cups fresh spinach, chopped
1 cup mushrooms, diced
1 cup shredded cheese (cheddar or mozzarella)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon olive oil
1 cup all-purpose flour
1 tablespoon baking powder

Mix and match your favorite ingredients!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the diced mushrooms and sauté for about 5 minutes until they’re tender. Stir in the chopped spinach and cook until wilted, about 2 minutes.

Mix the Egg Batter

In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.

Combine Ingredients

Fold in the sautéed vegetables and shredded cheese into the egg mixture. In a separate bowl, combine flour and baking powder, then add to the egg mixture, stirring just until combined.

Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes or until the muffins are set and lightly golden.

Cool and Serve

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!

Enjoy the muffins fresh or reheat them for a quick breakfast!

Pro Tips

For added flavor, try incorporating different herbs or a sprinkle of your favorite spices into the egg mixture.

Make-Ahead and Storage

One of the great advantages of these quiche muffins is their make-ahead potential. You can prepare the batter a day in advance and store it in the refrigerator, covered. Just remember to let the mixture come to room temperature before baking for evenly cooked muffins. They also freeze well; once cooled, pack them in airtight containers, separating layers with parchment paper to maintain freshness.

For reheating, simply pop the muffins in a microwave for about 30 seconds or warm them in an oven preheated to 350°F (175°C) for 10-12 minutes. This will revive their fluffy texture, making them taste freshly baked. Perfect for an easy breakfast on busy mornings or a quick snack!

Variations and Customizations

Feel free to explore different ingredients and flavors based on your preferences. You can swap out the mushrooms for bell peppers or zucchini for a different veggie spin. Adding herbs like basil or thyme can elevate the overall flavor profile. If you prefer a spicier kick, consider incorporating jalapeños or crushed red pepper flakes into the mix.

For those following a low-carb or gluten-free diet, try substituting the all-purpose flour with almond flour or coconut flour. This will not only make your muffins gluten-free but will also add a unique flavor twist. Just adjust the liquid in the recipe slightly, as these flours absorb moisture differently.

Questions About Recipes

→ Can I use frozen spinach?

Yes, just make sure to thaw and drain any excess moisture before adding it to the mixture.

→ How do I store leftovers?

Store them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.

→ Can I add meat to these muffins?

Certainly! Cooked bacon or ham can be great additions for extra protein.

→ What other vegetables can I use?

You can use bell peppers, zucchini, or even broccoli – the options are endless!