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Mouthwatering Spinach and Mushroom Quiche Muffins

Mouthwatering Spinach and Mushroom Quiche Muffins for Breakfast Bliss

Delicious Mouthwatering Spinach and Mushroom Quiche Muffins, perfect for busy mornings and nutritious meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Mushrooms, sliced Substitute with cremini or portobello for depth.
  • 2 cups Spinach, fresh, roughly chopped Can substitute with Swiss chard or kale.
  • 4 large Eggs, room temperature Ensure they are beaten until fully combined.
  • 1/4 cup Parmesan Cheese, finely grated Freshly grated works best; can substitute with cheddar or feta.
  • 2 tbsp Milk Any milk substitute (almond, oat) works.
For Flavor
  • 1/2 tsp Garlic Powder Fresh garlic can be used instead.
  • 1/2 tsp Onion Powder Fresh onions, sautéed, can be substituted.
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper Adjust to taste.

Equipment

  • muffin pan
  • Skillet
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and lightly spray a 12-cup muffin pan with cooking spray.
  2. Slice the mushrooms and roughly chop the fresh spinach.
  3. In a skillet over medium-high heat, add the sliced mushrooms and sauté for 2-3 minutes until browned and tender. Then add the chopped spinach and cook for about 1 minute until wilted.
  4. In a large bowl, crack the eggs and beat until smooth. Gradually mix in the Parmesan cheese, milk, garlic powder, onion powder, salt, and black pepper.
  5. Fold the sautéed mushrooms and spinach into the egg custard.
  6. Fill each muffin cup about three-quarters full with the mixture.
  7. Bake for 18-20 minutes until puffed and slightly jiggly in the center.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

These muffins are versatile and freezer-friendly, making them a great meal prep option for busy mornings.

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