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Muffin-Tin Spinach & Mushroom Mini Quiches: Easy Freezer-Friendly Breakfast Bites!

Muffin-Tin Spinach & Mushroom Mini Quiches – Freezer-Friendly Breakfast Bites
Print Recipe

Muffin-Tin Spinach & Mushroom Mini Quiches are delicious, easy-to-make breakfast bites that can be prepared in advance and stored in the freezer for a quick meal.

Ingredients

Scale
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, diced
  • 6 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheese (cheddar or your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté the mushrooms until they are soft, then add the chopped spinach and cook until wilted.
  3. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and garlic powder.
  4. Add the sautéed spinach and mushrooms to the egg mixture, followed by the shredded cheese.
  5. Grease a muffin tin and pour the mixture evenly into each cup, filling them about 3/4 full.
  6. Bake for 20-25 minutes or until the quiches are set and lightly golden on top.
  7. Let them cool before removing from the tin and store in the freezer for later use.

Notes

  • These mini quiches can be customized with your favorite vegetables or meats.
  • To reheat, simply microwave for 1-2 minutes or bake in the oven until heated through.
  • Great for meal prep and busy mornings!

Nutrition

Find it online: https://howeats.com/muffin-tin-spinach-mushroom-mini-quiches-breakfast-bites/