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A batch of warm, golden spinach mushroom quiche muffins in a muffin tin, ready to serve or meal prep.

Speedy Spinach & Mushroom Egg Bites: Your Healthy Grab-and-Go Breakfast

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Kickstart your day with these delightful Speedy Spinach & Mushroom Egg Bites! These fluffy, flavorful quiche muffins are packed with nutrient-rich spinach, earthy mushrooms, and savory cheese, all baked into convenient, individual portions. Perfect for a quick grab-and-go breakfast, a light lunch, or a wholesome snack, they’re incredibly easy to prepare and totally customizable. Say goodbye to rushed mornings and hello to delicious, healthy eating with minimal fuss!

  • Total Time: 35 minutes
  • Yield: 6 servings (12 mini quiches) 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup sliced cremini mushrooms
  • 1/4 cup finely chopped yellow onion (optional)
  • 2 cups fresh spinach, roughly chopped
  • 6 large eggs
  • 1/2 cup milk (dairy or non-dairy)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)
  • 1/2 cup shredded cheddar cheese (or cheese of choice)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup standard muffin tin or line with paper liners.
  2. Heat olive oil in a medium skillet over medium heat. Add sliced mushrooms and chopped onion (if using) and sauté for 5-7 minutes, until softened and lightly browned.
  3. Add the chopped fresh spinach to the skillet. Cook, stirring occasionally, until the spinach wilts down completely, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together the eggs, milk, salt, black pepper, and optional nutmeg until well combined and slightly frothy.
  5. Stir the sautéed mushroom and spinach mixture and shredded cheddar cheese into the egg mixture.
  6. Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18-22 minutes, or until the quiche muffins are set in the center, lightly golden, and a toothpick inserted comes out clean.
  8. Let the quiche muffins cool in the tin for 5 minutes before carefully removing them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

These versatile egg bites are fantastic for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 1 month. Reheat gently in the microwave or oven. Feel free to customize with your favorite veggies like bell peppers, zucchini, or sun-dried tomatoes, and experiment with different cheeses like mozzarella, feta, or goat cheese. A sprinkle of fresh herbs like chives or parsley before baking adds extra freshness!

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Snack
  • Method: Baking
  • Cuisine: Contemporary American

Nutrition

  • Serving Size: 2 mini quiches
  • Calories: 220
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 16g
  • Cholesterol: 300mg

Find it online: https://cookreel.com/easy-spinach-mushroom-quiche-muffins-recipe/

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