Eggs are a breakfast staple in our house and these quiche muffins are one of our favorite ways to incorporate veggies to our morning routine. Hello cauliflower, mushrooms, and spinach! These would also be great to serve at a brunch. Having them prepared as muffins makes it easy to serve without needing to cut them into slices like with a traditional egg bake or quiche. The muffin form also makes it super simple to place them in a freezer storage bag and freeze them for a later date.
I also like to make these ahead of time to have as breakfast throughout the week. If you want to add a little spice, try topping them with salsa or hot sauce.
Simple and delicious, that’s what these mushroom and spinach quiche muffins are all about. Let me know in the comments below if you tried this recipe! And if you are looking for another breakfast recipe to try, check out my Blueberry Pie Chia Pudding.
Mushroom Sausage Egg Muffins
Ingredients
- 2 tbsp extra virgin olive oil
- ¾ cup cauliflower rice
- 4 oz mushrooms , chopped
- 2 shallots , chopped
- 1 cup Italian sausage , cooked
- 1 cup spinach , chopped
- 2 tsp dijon mustard
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 10 eggs
Instructions
- Preheat oven to 325 degrees fahrenheit. Coat one muffin tin with nonstick spray, set aside.
- Heat olive oil in a skillet over medium-high. Add cauliflower rice, mushrooms and shallots. Stir and heat 3-4 minutes until softened.
- Reduce the heat to low. Add the cooked sausage and chopped spinach. Heat about 1 minute or until the spinach is wilted. Remove from heat.
- Once removed from heat, add the dijon mustard, salt, pepper and garlic powder. Stir to combine.
- In a separate bowl, whisk the eggs. Then stir in the mushroom mixture. Divide the mixture into the 12 separate muffin cups.
- Bake uncovered until the egg muffins are set and puffed, about 35 minutes.
- Serve immediately.
Notes
- To freeze the muffins, put cooled muffins in a freezer-safe bag. Freeze up to 2 months.
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