Spinach Quiche Muffins Recipe
If you are looking for a delightful, protein-packed breakfast or snack that combines vibrant greens with savory mushrooms and a touch of cheesy goodness, you have to try this Spinach Quiche Muffins Recipe. These little bites are not only irresistibly tasty but also incredibly convenient, making them perfect for busy mornings, quick lunches, or healthy munching anytime. The way the spinach blends effortlessly with fluffy eggs and tender mushrooms in a muffin form is simply magical, and I can’t wait to share this recipe with you!
Ingredients You’ll Need
Getting the ingredients right is key to making these Spinach Quiche Muffins Recipe shine. Each component is simple yet essential, contributing fresh flavors, appealing textures, and a lovely balance of nutrients to the dish.
- Coconut oil: A subtle hint of tropical flavor and a perfect medium for sautéing veggies without overpowering the dish.
- Fresh baby spinach: Adds vibrant color and a mild, slightly sweet green flavor; use less if you want it milder.
- Eggs: The fluffy base of the muffin that binds everything together with rich protein.
- Baby bella or white mushrooms: Earthy and tender, these bring wonderful depth of flavor and texture.
- Red bell pepper (optional): For a pop of color and a touch of natural sweetness that balances savory notes.
- Salt and pepper: Simple seasonings that elevate every ingredient and ensure a perfect flavor profile.
- Shredded cheese (optional): Adds creamy richness and a pleasant melty texture that enhances every bite.
How to Make Spinach Quiche Muffins Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and greasing your muffin tin or lining it with muffin liners. This small preparation step makes a massive difference, ensuring your quiche muffins pop out easily and keep their beautiful shape.
Step 2: Sauté the Mushrooms
Heat the coconut oil in a skillet over medium heat, then add your mushrooms. Cook them for 5 to 7 minutes until they become tender and release their natural umami flavor. This step infuses the mixture with a wonderful savory base, making each bite comforting and satisfying.
Step 3: Wilt the Spinach
Next, toss in the fresh baby spinach and cook for another 2 to 3 minutes. Watching the green leaves soften and shrink down is always so satisfying. Let the mixture cool slightly before moving on to the next steps, so you don’t scramble the eggs prematurely.
Step 4: Whisk the Eggs and Cheese
In a mixing bowl, whisk together the eggs or egg whites with salt and pepper to your taste. If you want to add a cheesy note, this is the time to mix in the shredded cheese. The eggs and cheese combine to create that luscious, custardy texture we all love in a quiche muffin.
Step 5: Combine Veggies and Egg Mixture
Gently fold the cooled spinach and mushroom mixture into the whisked eggs. If you’ve opted for red bell pepper, add it here for that burst of sweetness and beautiful color contrast. This step is where all the flavors start to marry, building harmony in every muffin.
Step 6: Fill the Muffin Tin
Pour the entire mixture evenly into your prepared muffin tin cups, filling each about three-quarters full. This helps them rise perfectly without spilling over, setting the stage for lovely, uniform muffins.
Step 7: Bake to Perfection
Bake in your preheated oven for 20 to 25 minutes until the quiche muffins are set and lightly golden on top. When they are done, let them cool slightly before removing. These muffins can be enjoyed warm or at room temperature and hold their shape beautifully.
How to Serve Spinach Quiche Muffins Recipe
Garnishes
A sprinkle of fresh herbs like parsley or chives can elevate the presentation and add a fresh, bright note that contrasts perfectly with the savory muffins. A dollop of Greek yogurt or a drizzle of hot sauce gives an excellent balance of creaminess or spice, depending on your preference.
Side Dishes
Spinach Quiche Muffins pair wonderfully with a fresh salad dressed in a light vinaigrette for a refreshing side. For breakfast, consider serving them alongside fresh fruit or whole grain toast for a complete, nutrient-packed meal that keeps you energized.
Creative Ways to Present
Try making mini sandwiches by splitting a muffin and adding slices of avocado, turkey, or tomato. They also make wonderful portable snacks wrapped in parchment paper, perfect for lunchboxes or picnics—a creative way to enjoy this classic dish anytime, anywhere.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover Spinach Quiche Muffins Recipe in an airtight container in the refrigerator. They stay delicious for up to four days, making for a quick grab-and-go snack or meal when you’re short on time.
Freezing
These muffins freeze beautifully! Place them on a baking sheet until firm, then transfer to freezer bags or containers. Frozen quiche muffins can last up to two months, perfect for meal prep or last-minute breakfasts that just need reheating.
Reheating
Reheat your quiche muffins gently in the microwave for about 30 to 60 seconds or in a preheated oven at 325°F (160°C) for 10 minutes. This keeps them moist while warming the eggs through, maintaining the perfect soft yet firm texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute fresh baby spinach with frozen spinach. Just make sure to thaw and squeeze out as much water as possible to prevent excess moisture in your muffins.
Is it possible to make this recipe dairy-free?
Absolutely! Simply omit the shredded cheese or use a dairy-free cheese alternative to keep the muffins delicious and suitable for dairy-free diets.
Can I add other vegetables to these quiche muffins?
Definitely. Feel free to mix in diced zucchini, onions, or even tomatoes. Just be mindful of moisture content to keep the muffins from becoming soggy.
How long do these muffins last at room temperature?
For safety and freshness, it’s best to keep these quiche muffins refrigerated. At room temperature, they should be consumed within 2 hours.
Can I make these muffins with whole eggs if I only have egg substitute?
Yes, whole eggs are best for texture and flavor, but using egg substitute or just egg whites works well too, providing a lighter, lower-fat option.
Final Thoughts
This Spinach Quiche Muffins Recipe has become one of my all-time favorites because it is easy, versatile, and downright delicious. Whether you’re feeding a crowd or just looking for a wholesome breakfast treat, these muffins always deliver. I encourage you to give them a try—you might just discover your new go-to recipe for busy mornings or any time you want a nutritious bite full of flavor and heartwarming goodness.
Print
Spinach Quiche Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Low Fat
Description
These Spinach Quiche Muffins are a delicious, healthy, and convenient option for breakfast or snacks. Packed with fresh spinach, sautéed mushrooms, and optional cheese and bell pepper, they are baked to perfection in a muffin tin for easy serving. They’re perfect for meal prep or on-the-go eating.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 2 cups fresh baby spinach (or 1 cup for a milder flavor)
- 7 eggs (or 1 ¾ cups egg whites or egg substitute)
- 8 oz baby bella or white mushrooms, sliced or diced small
- ¼ cup finely diced red bell pepper (optional)
- Salt and pepper, to taste
- ½ cup shredded cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners to prevent sticking.
- Sauté Mushrooms: Heat the 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 have released their moisture.
- Cook Spinach: Add fresh baby spinach to the skillet with the mushrooms and cook for 2-3 minutes until the spinach is wilted. Remove from heat and allow to cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk the eggs (or egg whites/egg substitute) together with salt and pepper to taste. If using, mix in the shredded cheese for added flavor.
- Combine Ingredients: Add the slightly cooled spinach and mushrooms to the egg mixture. Stir in the diced red bell pepper if using, ensuring the ingredients are well combined.
- Fill Muffin Tin: Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full to leave room for rising.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until the quiche muffins are set and lightly golden on top.
- Cool and Serve: Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature as a nutritious breakfast or snack.
Notes
- You can substitute baby spinach with regular spinach but adjust the quantity as regular spinach cooks down more.
- For a lower-fat version, use egg whites and skip the cheese or use a low-fat cheese.
- These muffins store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Add herbs like basil, thyme, or parsley for extra flavor.
- Use silicone muffin liners for easier removal and cleanup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
