Spinach and Mushroom Quiche Muffins

I love breakfast foods that pretend to be fancy but actually save me from weekday chaos. Enter Spinach and Mushroom Quiche Muffins — portable, protein-packed, and honestly a little bit magical. Want a quick breakfast, snack, or picnic item that won’t implode your schedule? These muffins do the heavy lifting.

Spinach gives these muffins freshness and color, while mushrooms add that savory, umami kick that makes you nod and say, “Yep, that’s breakfast.” I first made these on a rushed Saturday and ended up eating three before noon. No shame—totally intentional.

You’ll get a straightforward recipe, pro tips for perfect texture, fun variations, storage advice, and answers to the questions I know you’ll ask. Also, if you like mini savory bites, check out this tasty mini mushroom and gruyere pot pies recipe that pairs well with a brunch spread.

Why You’ll Love This Recipe

• Make-ahead friendly: Bake a batch and you’re set for the week.
• Customizable: Swap cheeses, herbs, or add bacon if you’re feeling wild.
• Kid-approved: They look like muffins, so convincing picky eaters proves easier.
• Balanced macros: Eggs + veggies + optional flour give protein, fiber, and enough carbs to keep you honest.
• Freezer-friendly: Freeze extras and zap them later for instant happiness.

Ingredients You’ll Need

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, diced
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon olive oil
• 1/2 cup diced onions (optional)
• 1 cup all-purpose flour (optional for added texture)

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 375°F (190°C) and grease a muffin tin. I use a silicone pan sometimes because nothing sticks, but a metal tin works perfectly.

STEP 2

In a skillet, heat olive oil over medium heat. Add onions and mushrooms, cooking until softened. Let caramelization happen—you want flavor, not mush.

STEP 3

Stir in the spinach and cook until wilted. Remove from heat. Spinach will shrink dramatically, so don’t panic if it looks like a pile of nothing.

STEP 4

In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until the mixture looks slightly frothy.

STEP 5

Add the spinach and mushroom mixture to the egg mixture and stir in the cheese. The cheese melts into the eggs and makes everything delightfully cohesive.

STEP 6

If using, fold in flour for extra texture. I sometimes skip it for a lighter, crustless quiche vibe. Use it if you want a slightly cakier muffin.

STEP 7

Pour the mixture into the prepared muffin tin, filling each cup about 3/4 full. Don’t overfill; they puff and then settle.

STEP 8

Bake for 20–25 minutes or until the muffins are set and golden on top. They should spring back slightly when you press them.

STEP 9

Let cool slightly before removing from the tin. Enjoy! These taste great warm, room temp, or cold—depending on your level of recklessness.

Pro Tips for the Best Results

• Squeeze excess moisture: Press cooked spinach between paper towels if you want firmer muffins. Excess water makes them soggy.
• Don’t overcook mushrooms: Cook them until they brown and release juices; then let that moisture reduce. That step concentrates flavor.
• Cheese matters: Sharp cheddar gives punch; gruyère gives nuttiness. I use a mix half the time.
• Use a silicone liner: For easy release and cleanup. Trust me, life improves.
• Test for doneness: Stick a toothpick in the center; if it comes out mostly clean, you’re golden.
• Make them ahead: Cool completely before refrigerating to avoid condensation sog.

Fun Variations & Topping Ideas

Variations:

• Meaty: Add cooked bacon or diced ham for extra savory depth.
• Herby: Stir in chopped dill, chives, or thyme for a fresh twist.
• Spicy: Fold in diced jalapeños or a pinch of cayenne for heat.
• Vegetarian deluxe: Add roasted red peppers or sun-dried tomatoes for sweetness.

Toppings:

• A dollop of sour cream and chives for brunch vibes.
• Hot sauce if you like a wake-up slap.
• Shredded parmesan over the top before baking for a golden crust.

Storing and Reheating

• Refrigerate: Store in an airtight container for 3–4 days. I usually label containers because my memory of what’s in the fridge disappears after 24 hours.
• Freeze: Wrap individually in foil or place in a freezer bag for up to 3 months. Flash freeze on a tray first so they don’t stick together.
• Reheat: Microwave on medium for 60–90 seconds from refrigerated, slightly longer from frozen. Alternatively, reheat in a 350°F oven for 10–15 minutes for a crisper top.

Leftover ideas

• Slice one in half and make a breakfast sandwich with avocado and hot sauce.
• Chop and toss into a salad for a protein boost.
• Crumble into a bowl with warmed tomato soup for an instant comfort meal.
• Use as a savory crouton in a grain bowl or pasta salad.

Frequently Asked Questions (FAQ)

Can I use frozen spinach instead of fresh?

Yes. Thaw and squeeze out as much liquid as you can before adding to the skillet. Frozen spinach packs convenience, but fresh gives better texture.

Will the muffins stick to a metal pan?

They might if you don’t grease well. I recommend liberal greasing or silicone liners for zero drama.

Can I make these without cheese?

Absolutely. Cheese adds richness and helps bind, but the eggs will still hold everything together. Add nutritional yeast if you want a cheesy flavor without dairy.

How do I make them gluten-free?

Skip the all-purpose flour and consider adding a tablespoon of almond flour for structure if you want a slightly denser texture.

Can I bake this as one quiche instead of muffins?

Yes. Pour into a greased pie dish and bake at the same temperature for about 30–35 minutes, or until set.

Conclusion:

These Spinach and Mushroom Quiche Muffins tick so many boxes: quick, tasty, and endlessly adaptable. I love how they look fancy but take almost no effort, and IMO they make weekday mornings 100% less chaotic. Try swapping cheeses or tossing in herbs to find your perfect combo, and if you want another idea to serve alongside, check out this classic Spinach Quiche Muffins – To Simply Inspire for inspiration and comparison. If you tried the recipe, leave a comment and a rating—I read them all, and I’ll probably steal your tweaks. 😉