First things first—preheat your oven to 350°F (175°C). A warm oven is crucial to ensure those muffins rise beautifully.

While the oven warms up, prepare a muffin tin by greasing it or using muffin liners. You want to make sure they come out easily after baking, so don’t skip this step!

Grab a skillet and heat a splash of olive oil over medium heat. Toss in those finely chopped mushrooms. Sauté for about 5 minutes or until they’re golden brown and fragrant. This step brings out their flavor. Trust me; your kitchen is going to smell amazing.

In a large mixing bowl, crack open the six eggs. Use a whisk to beat the eggs until they’re mixed well. At this point, throw in the salt and black pepper. This simple mixture acts as the base of your muffins.

Now, it’s time to bring everything together. Add the sautéed mushrooms, cooked quinoa, chopped basil, sun-dried tomatoes, and cheeses (save some Swiss for topping) into your egg mixture.

Gently fold everything together. You want the ingredients to be evenly distributed, which should take just a few turns of the spatula.

Using a ladle or a spoon, fill each muffin cup with the mixture, leaving about 1/4 inch of space at the top. This helps them rise without overflowing.

Sprinkle the reserved Swiss cheese on top of each filled muffin cup. This step adds a delightful cheesy crust when they bake.

Place the muffin tin into your preheated oven. Bake for 20-25 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean.

Once they’re out of the oven, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. After they cool completely, store them in an airtight container in the fridge. They can last up to a week, but I can promise you—they won’t last that long!