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Top-down view of Crustless Quiche Muffins revealing a golden-brown baked egg surface and melted mozzarella cheese.

Crustless Quiche Muffins: The Ultimate Spinach and Mushroom Breakfast Bites

Master these meal-prep friendly Crustless Quiche Muffins featuring a dense, moist egg interior, wilted spinach, tender cremini mushrooms, and a glossy, blistered mozzarella cheese crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs Whisked vigorously to incorporate air.
  • 0.25 cup heavy cream or whole milk (60ml)
  • 0.5 tsp kosher salt (3g)
  • 0.25 tsp black pepper (1g)
  • 1 tbsp olive oil (15ml)
  • 8 oz brown cremini mushrooms (225g), tender and sliced
  • 2 cups fresh baby spinach (60g)
  • 1 cup shredded mozzarella cheese (115g), divided to create a glossy crust

Equipment

  • 1 12-cup muffin tin Non-stick metal is preferred for a golden-brown crust.
  • 1 Medium Skillet For sautéing the spinach and mushrooms.

Method
 

Preparation and Sautéing
  1. Preheat a skillet over medium-high heat with olive oil. Sauté the sliced mushrooms for 5-7 minutes until tender and browned. Add the fresh spinach and cook for 1-2 minutes until dark green wilted spinach leaves form. Remove from heat.
  2. In a large bowl, whisk the eggs, heavy cream, salt, and black pepper vigorously for 60 seconds to incorporate air.
Baking
  1. Grease a 12-cup muffin tin. Divide the sautéed mushroom and spinach mixture evenly among the cups. Pour the egg mixture over the vegetables, filling each cup three-quarters full. Top evenly with the shredded mozzarella cheese.
  2. Bake at 375°F (190°C) for 18-20 minutes until the quiche muffins have a slightly domed, golden-brown baked egg surface and the melted mozzarella forms a glossy, slightly blistered crust on top. Let rest for 5 minutes before removing.

Notes

Tip 1: Squeeze excess moisture from the wilted spinach to prevent a soggy egg base.
Tip 2: Do not overfill the muffin tins; leaving room allows the eggs to puff into a dome.