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
Scale
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
