Breakfast Egg Muffins with Mushrooms and Spinach – these crustless mini quiches are perfect for breakfast, brunch, or potluck! Packed with protein, fiber, and veggies. Vegetarian, gluten free recipe.
These little muffins are so easy to make, and it’s one of those fast (and nice-looking) breakfast recipes that you can whip up in the matter of minutes if you have to prepare breakfast for a lot of people. I am not a morning person, and the last thing I want to do is to be slaving at the kitchen in the morning, cooking. Instead, make these – the recipe makes a lot – perfect for a company! Minimum amount of effort – resulting in 12 delicious servings! These can also be made a day in advance (and they keep well in the refrigerator for a week).
So easy: just combine cooked mushrooms, cooked spinach with eggs, cheese. If your mixture is a little watery from cooked spinach or mushrooms – that’s totally fine:
Then, fill the slightly greased muffin pan with the egg and vegetables mixture – fill each muffin 3/4 full:
Bake at 350 F for about 25 minutes – and they’re done!
These keep well in the refrigerator for a week! It’s a great way to make ahead breakfast and pack it for work, school, or a picnic!