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Freshly baked spinach and mushroom quiche muffins in a muffin tin.

Quick way to grow 24 Spinach And Mushroom Quiche Muffins

These spinach and mushroom quiche muffins are a quick and easy breakfast or brunch option. They are packed with flavor and perfect for meal prepping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 muffins
Calories 80 kcal

Equipment

  • 24-cup mini muffin tin
  • large bowl
  • whisk
  • wire rack

Ingredients
  

Main Ingredients

  • 12 large eggs
  • 1 cup milk
  • 1.5 cups cheddar cheese shredded
  • 2 cups fresh spinach chopped
  • 1 cup mushrooms sliced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C) and grease a 24-cup mini muffin tin.
  • In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
  • Stir in shredded cheddar cheese, chopped spinach, and sliced mushrooms.
  • Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full.

Baking

  • Bake for 20-25 minutes, or until the quiche muffins are set and golden brown.
  • Let cool in the muffin tin for a few minutes before transferring to a wire rack.

Serving

  • Serve warm and enjoy your quick and delicious spinach and mushroom quiche muffins.

Notes

These quiche muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the microwave or oven.