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A close-up shot of a crustless mini spinach quiche, showing the fluffy egg texture and melted Gruyère cheese.

Spinach and Mushroom Quiche Muffins (The Ultimate Healthy Breakfast)

These Spinach and Mushroom Quiche Muffins are the perfect healthy, low-carb, and protein-packed breakfast. Easy to make and ideal for meal prep, these savory egg muffins are fluffy, flavorful, and guaranteed to become a new favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, French
Calories: 125
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1/2 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 8 oz Cremini Mushrooms cleaned and chopped
  • 5 oz Fresh Spinach
  • 8 Large Eggs
  • 1/2 cup Milk whole or 2%
  • 1/4 cup Heavy Cream
  • 1 cup Gruyère Cheese shredded
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
  • 1/8 tsp Nutmeg freshly grated is best

Equipment

  • 1 12-cup muffin tin
  • 1 Skillet
  • 1 Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray.
  2. Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 3-4 minutes. Add garlic and mushrooms, cooking until the mushrooms release their liquid and begin to brown. Add the spinach and cook until just wilted. Remove from heat and squeeze out all excess moisture from the mixture.
  3. In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, and nutmeg until well combined and frothy.
  4. Fold the cooked vegetable mixture and shredded Gruyère cheese into the egg mixture.
  5. Divide the mixture evenly among the 12 prepared muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until the muffins are puffed, golden brown, and a knife inserted in the center comes out clean.
  7. Let the quiche muffins cool in the tin for 5 minutes before carefully running a knife around the edges to loosen. Serve warm or at room temperature.

Notes

Tip 1: Don't skip squeezing the liquid from the cooked spinach and mushrooms! This is the most important step to prevent soggy quiche muffins.
Tip 2: Feel free to substitute Gruyère with sharp cheddar, Swiss, or feta cheese.
Tip 3: Ensure you grease the muffin tin very well to prevent the eggs from sticking.