These healthy little spinach quiche muffins are easy to make ahead and just heat them up each morning. Have along with oatmeal for a great clean eating breakfast.
SPINACH QUICHE MUFFINS
As some of you may know, one of my favorite breakfast choices is this egg white scramble. Well, 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 make on Sunday.
I can just heat them up quickly and have along with my oatmeal.
SPINACH QUICHE MUFFIN INGREDIENTS
1 TBSP coconut oil
2 cups of fresh baby spinach (1 cup if you don’t prefer lots of spinach)
7 eggs or 1 3/4 cup of egg whites or egg substitute. (I like to use more egg whites for a much healthier version of 1 3/4 cup of liquid egg white and 1-2 whole eggs)
1 8 oz package baby bella or white mushrooms, sliced or diced small
1/4 c. finely diced red bell pepper, optional
1/4 c. finely diced onion, optional
1/4 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.
HOW TO MAKE SPINACH QUICHE MUFFINS
- 1 TBSP coconut oil
- 2 cups of fresh baby spinach (1 cup if you don't prefer lots of spinach)
- 7 eggs or 1¾ cup of egg whites or egg substitute. (I like to use more egg whites for a much healthier version of 1¾ cup of liquid egg white and 1-2 whole eggs)
- 1 8 oz package baby bella or white mushrooms, sliced or diced small
- ¼ c. finely diced red bell pepper, optional
- ¼ c. 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.
- 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.
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