Spinach Mushroom Muffin Cup Quiches
Prep time
Cook time
Total time
These muffin cup quiches are savory, flavorful and packed with vegetables Super easy to prep, they are the perfect make-ahead breakfast, lunch or snack. Based on our favorite Spinach Mushroom Crustless Quiche.
Recipe type: Breakfast, Brunch, Lunch, Meal Prep
Cuisine: Gluten-Free
Serves: 12 muffin cups quiches
  • 5 slices of bacon (we've used up to 7 if smaller slices)
  • 6 eggs
  • ⅔ cup half and half
  • 1 cup milk (we used skim milk and 1% equally successfully)
  • ½ heaping cup cheddar cheese (plus extra for topping if desired)
  • 1 heaping tablespoon chives
  • 1 medium onion, chopped (approximately 1 cup)
  • 1 heaping cup mushrooms, chopped
  • 1 heaping cup baby spinach, chopped
  • ½ tablespoon fresh thyme
  1. Preheat oven to 350 degrees and place baking cups in 12 full size muffin tins.
  2. In large saucepan over medium heat, cook bacon strips.
  3. Place bacon on a plate (do not pat dry with towels, you want to flavor from the oil) and when cooled, break into bite size pieces
  4. In the same saucepan, using the bacon oil, saute the onions. After about 5 minutes, add in the mushrooms. Continue to heat, stirring gently until onions translucent and mushrooms tender. Remove from heat and place on same plate as bacon.
  5. Meanwhile in a large mixing bowl, add eggs and whisk to combine. Add half & half and milk whisk to combine. Add cheese, spinach, chives and thyme, mix together to combine.
  1. Divide bacon - onion-mushroom mixture evenly among prepared muffin tins,
  2. Using a ½ cup measuring cup, then scoop the egg- spinach mixture evenly into each muffin tin.
  3. Sprinkle extra cheese on top if desired.
  4. Bake at 350 degrees for 20-22 minutes or until top slightly browned and toothpick comes cleanly out of center.
  5. Enjoy! Save extras in the refrigerator for up to 4 days.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/spinach-mushroom-muffin-cup-quiches/