Description
These Spinach Quiche Muffins are a delightful and nutritious breakfast or snack option, combining fresh spinach, sautéed mushrooms, and eggs baked into convenient muffin-sized portions. Perfectly seasoned and optionally enhanced with cheese and red bell pepper, they offer a protein-packed, tasty treat that’s easy to prepare and great for meal prepping.
Ingredients
Scale
Vegetables
- 2 cups fresh baby spinach (or 1 cup for a milder flavor)
- 8 oz baby bella or white mushrooms, sliced or diced small
- ¼ cup finely diced red bell pepper (optional)
Egg Mixture
- 7 eggs (or 1 ¾ cups egg whites/egg substitute)
- 1/2 cup shredded cheese (optional)
- Salt and pepper, to taste
Other
- 1 tablespoon coconut oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with coconut oil or use muffin liners to prevent sticking.
- Sauté Mushrooms: Heat coconut oil in a skillet over medium heat. Add the sliced or diced mushrooms and sauté for 5-7 minutes until they are softened and lightly browned.
- Cook Spinach: Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring until the spinach is wilted. Remove from heat and let the mixture cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs (or egg whites) with salt and pepper to taste. If using, mix in the shredded cheese until well combined.
- Combine Ingredients: Fold the cooled spinach and mushroom mixture into the egg mixture. If using diced red bell pepper, stir it in at this stage to add a subtle crunch and sweetness.
- Fill Muffin Tin: Pour or spoon the combined mixture evenly into the muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, until the quiche muffins are set in the center and lightly golden on top.
- Cool and Serve: Allow the quiche muffins to cool slightly in the tin for a few minutes before removing and serving warm or at room temperature.
Notes
- For a milder spinach flavor, reduce the spinach to 1 cup instead of 2 cups.
- Cheese is optional: omit for a dairy-free or lower-fat option, or use your favorite shredded cheese variety.
- Use egg whites or an egg substitute to reduce cholesterol or calories.
- These muffins store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- To reheat, warm in a microwave or oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
