These Spinach Quiche Muffins are a healthy breakfast idea that can be customized with fillings of your choice like spinach, mushrooms, onions, cheese, red bell peppers. They are easy to make ahead and warm each morning.
One of my favorite breakfast choices is this egg white scramble. I decided instead of making it every single morning, I would save some time and turn them into these great little spinach quiche muffins that I can make on Sunday and have them prepped for several days. I can then just heat them up quickly each morning and have along with my oatmeal.
What’s great is that you can add whatever you’d like to your egg muffins. Each time you make them change the ingredients if you’d like. Try ground turkey sausage, bacon, ham, asparagus, broccoli, etc. It’s fun to be creative.
Spinach Quiche Muffin Ingredients
Fresh baby spinach (1 cup if you don’t prefer a lot of spinach)
7 eggs or 1 ¾ cup of egg whites or egg substitute. (I like to use more egg whites for a much healthier version of 1 ¾ cup of liquid egg white and 1-2 whole eggs)
Baby Bella or White mushrooms, sliced or diced small
Red bell pepper, optional
Diced Onion, optional
Shredded cheese of your choice, optional (I love a little feta)
Pepper to taste
How to Make These Egg Muffins
Preheat oven to 350 degrees
Heat coconut oil in a large skillet on medium heat.
Saute the mushrooms (and onions and peppers if using) for about 5-6 minutes
Then add the spinach and cook for about 4 more minutes or until tender.
Drain the excess liquid very well.
In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, onion, red pepper and cheeses (if using) and mix well.
Divide the mixture evenly between the muffin tin.
Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
Store in the refrigerator or freeze. Just pop them in the microwave when you’re ready to eat them.
ENJOY!!
Try these other healthy breakfast ideas too.
Spinach Quiche Muffins
Ingredients
- 1 tablespoon coconut oil
- 2 cups of fresh baby spinach 1 cup if you don’t prefer lots of spinach
- 7 eggs or 1 ¾ cup of egg whites or egg substitute. I like to use more egg whites for a much healthier version of 1 ¾ cup of liquid egg white and 1-2 whole eggs
- 8 oz package baby bella or white mushrooms sliced or diced small
- ¼ cup finely diced red bell pepper optional
- ¼ cup finely diced onion optional
- ¼ cup shredded cheese of your choice optional I love a little feta sometimes.
- Pepper to taste
- You can really add whatever you’d like to these. Ground turkey sausage bacon, Asparagus, broccoli, etc. Be creative.
Instructions
- Preheat oven to 350 degrees
- Heat coconut oil in a large skillet on medium heat.
- Saute the mushrooms (and onions and peppers if using) for about 5-6 minutes
- Then add the spinach and cook for about 4 more minutes or until tender.
- Drain the excess liquid very well.
- In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, onion, red pepper and cheeses (if using) and mix well.
- Divide the mixture evenly between the muffin tin.
- Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
- Store in the refrigerator or freeze. Just pop them in the microwave when you’re ready to eat them.
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Maryeileen
Should the muffin tin be greased first?
Sherri
Yes, I grease them 🙂
Michelle Kemper
Can you make these in a cake pan instead of muffins?
Sherri
I have never tried that personally but I think it would be completely fine. More like a crustless quiche 🙂
Nikki
Mmm good. Made with last night’s left over steak. So delicious
Deborah
Made these 2 days ago. Added extra of all the original listed ingredients plus garlic. They are fantastic! Did not last long in my household. Will definitely make again.
Nancy W.
These little quiches are SO good, super easy to make (you can be super creative with ingredients), and are AWESOME meal prep options! This was my first week back at work, and I bring my lunch every day – grab a mini quiche muffin, an avocado and a kiwi, and you’re all set! 🙂
Suzanne Paschke
Mine are baking right now! Used leftover creamed spinach, kind of spicy, and tomatoes from the garden as a 2nd veggie. Added a layer of mozzarella in the middle. Looking forward to breakfast!
Sherri
Those sound like great additions!! Thanks so much for sharing!
Tiff
Definitely love the version with egg whites! I use more pepper and onions since I didn’t put meat in mine.
Schun
Looks good! Do you have to grease the muffin tins before baking?
Dorris Cheli
Goоd info. Lucky me I discovered youг website by accident (stumbleupon).
Ӏ’ve savd it for later!
Susan
Made these with 1/2 mushrooms as I was adding the onion, spinach 1 slice of precooked bacon and red pepper. Would have been so bland, but I’m a cook, so added salt and pepper and a dash of cayenne pepper. Yum.
Ceiara
So good! I added turkey sausage and some smokehouse maple seasoning along with red potatoes. Yum!
Sherri
Oh yum! I need to add the turkey sausage as well. That sounds fabulous!
Kristen Schneider
Hi, are these in regular muffin pans or mini? I used regular and only got 7. Maybe I need to fill less. Also, can you freeze? Thank you so much!
Jayme
once I make them, can I freeze them? Any idea how long they can stay in the refridgerator? How long to microwave to reheat?
Sherri
Hi Jayme. Yes, they do freeze great. I would eat them with 4 days of making them. I just pop them in the microwave for about 30-40 seconds and they are perfect.