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.
What great it that you can really add whatever you’d like to your egg muffins. Each time you make them change up the ingredients if you’d like. Try ground turkey sausage, bacon, asparagus, broccoli, etc. It’s fun to be creative.
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
How to Make Spinach Quiche 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 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
- 8 oz package baby bella or white mushrooms sliced or diced small
- 1/4 cup finely diced red bell pepper optional
- 1/4 cup 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.
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.
Suzanne Paschke says
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 says
Those sound like great additions!! Thanks so much for sharing!
Tiff says
Definitely love the version with egg whites! I use more pepper and onions since I didn’t put meat in mine.
Schun says
Looks good! Do you have to grease the muffin tins before baking?
Dorris Cheli says
Goоd info. Lucky me I discovered youг website by accident (stumbleupon).
Ӏ’ve savd it for later!
Susan says
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 says
So good! I added turkey sausage and some smokehouse maple seasoning along with red potatoes. Yum!
Sherri says
Oh yum! I need to add the turkey sausage as well. That sounds fabulous!
Kristen Schneider says
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 says
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 says
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.