Spinach Mushroom Quiches

This is a breakfast staple for us when we are following the Atkins lifestyle, but it’s easy, and good even for people who don’t eat low carb. These quiches are crustless, and I make them in a muffin tin, so they are simple to pop into the microwave and heat up one or two at a time.


6 large eggs
2 cups shredded colby, or sharp cheddar cheese
1 tbsp. butter
1/2 cup chopped fresh mushrooms
1 clove garlic
12-16 oz. frozen spinach
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder

1. Preheat over the 375°. Grease your muffin tins.

2. In a large skillet saute the mushrooms with the butter for 5 minutes. Add garlic and cook for an additional minute. Add spinach and cook on medium-high heat to evaporate excess moisture for 10-15 minutes. Add seasonings.

3. In a bowl scramble eggs and mix in cheese. Add spinach mixture and mix well. Put 1/4 cup scoops into your muffin tins. Bake for 20 minutes.


One thought on “Spinach Mushroom Quiches

  1. […] As with most food experiments these days I get my inspiration on pinterest. The Easy Pizza Dough I used for my calzones was exactly by the recipe on the linked page. You could also use the store bought pizza dough found in the refrigerator section of the grocery store. The filling is not as easy as a quick link. I pulled inspiration from many different recipes, including my Spinach Mushroom Breakfast Quiche. […]

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