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Home » Recipes » Breakfast » Spinach Quiche Muffins

Spinach Quiche Muffins

By Sherri On March 21, 2019, Updated June 12, 2020 32 Comments

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Spinach quiche muffin with text overlay
Spinach quiche muffin with text overlay
Spinach quiche muffin with text overlay
Spinach quiche muffin with text overlay

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.

Closeup of spinach quiche muffins

 

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

Coconut oil

Fresh baby spinach (1 cup if you don’t prefer a lot 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)

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 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

diced onions, mushrooms and red peppers in a pan

Then add the spinach and cook for about 4 more minutes or until tender.

Drain the excess liquid very well.

 

Closeup of cooked spinach, onions, mushrooms and red peppers in a black pan

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.

closeup of uncooked egg mixture for Spinach Quiche Muffins in a 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!!

Closeup of Spinach Quiche Muffin with more muffins in the background

Try these other healthy breakfast ideas too.

Asparagus Quiche

Yogurt Parfaits

Protein Waffles Recipe

Pumpkin Waffles Recipe

Banana Pancakes

Spinach Quiche Muffins

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.
4.75 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 66kcal
Author: Sherri Hagymas

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.

Nutrition

Calories: 66kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 61mg | Potassium: 164mg | Vitamin A: 740IU | Vitamin C: 5.6mg | Calcium: 36mg | Iron: 0.7mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

By Sherri Breakfast, Healthy Recipes, Popular Recipes, Recipes

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  1. Lisa @ Cooking with Curls says

    November 7, 2014 at 10:00 am

    Oh how I wish I had those for breakfast this morning Sherri, they look delicious!!

    Reply
  2. the cape on the corner says

    November 5, 2014 at 2:44 pm

    oh man, that looks deelish.
    b

    Reply
  3. Miz Helen says

    November 4, 2014 at 11:10 am

    What a great muffin to have for the holidays. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  4. swathi says

    November 3, 2014 at 6:47 pm

    Spinach quiche muffins looks delicious thanks for sharing with Hearth and Soul blog hop. pinning.

    Reply
  5. [email protected] says

    November 3, 2014 at 12:50 am

    Sherri…these look delish! I think I will make some for our church class next week to enjoy. It’s my day for morning snacks. Thank you for sharing at Monday’s Musings. Wonder what you will share this week? 🙂 Blessings.

    Reply
  6. Andrea Fogleman says

    November 2, 2014 at 5:22 pm

    oooh yum! I’m thinking about making mini quiche for our family Christmas breakfast. Each year we get together to eat breakfast before opening presents with the family and it’s the same breakfast every year. I think it’s time to break tradition and try something new. Thanks for sharing and thanks for linking up for Scraptastic Saturdays. This post will be shared via FB/Twitter/Pinterest. Have a wonderful day.

    Reply
  7. Kimberly says

    November 2, 2014 at 2:53 pm

    Hello sweet lady! This looks incredible. Pinned. We appreciate you taking the time to party with us. We hope to see you on Monday at 7 pm. We love partying with you! http://loulougirls.blogspot.com/
    Happy Sunday! Lou Lou Girls

    Reply
  8. Stephanie says

    November 1, 2014 at 4:58 pm

    These sound delicious, and I’m pretty sure I’m not saying that because I haven’t ate lunch yet!

    Reply
  9. Michelle says

    November 1, 2014 at 12:45 pm

    These look really yummy, I would end up snacking on them throughout the day

    Reply
  10. Jenna says

    November 1, 2014 at 8:34 am

    sounds perfect!

    Reply
  11. Kelly says

    November 1, 2014 at 12:17 am

    G’Day! My Mum has just given me a whole bunch of fresh spinach from her garden and I have some farm fresh eggs to use up so this recipe is perfect! I think it will be a hit with the kids. Thanks for sharing your creation!

    Reply
  12. Ginnie says

    October 31, 2014 at 8:22 pm

    These look delicious, and I love the idea of making it ahead of time:)

    Reply
  13. Christina @ Juggling Real Food and Real Life says

    October 31, 2014 at 1:25 pm

    Hi Sherri! I’m stopping over from Let’s Get Real today. I make something similar and they are always a bit hit. Easy to make and easy to grab and go. I call them my little protein bombs. They really get my started right and adding in vegetables gives so much nutrition in a nice convenient package.

    Reply
  14. Michelle @ A Dish of Daily Life says

    October 30, 2014 at 5:33 pm

    Love breakfasts like this! My kids love them too! It’s always great to have a new recipe to try, thank you!

    Reply
  15. bj says

    October 30, 2014 at 9:28 am

    These look sooo good.

    Reply
  16. Emily @ Love, Pasta and a Tool Belt says

    October 29, 2014 at 11:27 pm

    These look delicious! Thank you for linking up at The Wednesday Round Up and we hope to see you back next week!

    Reply
  17. Sharon - Her Organized Chaos says

    October 29, 2014 at 9:53 pm

    These look great! I feel like everyone in my family would like this (rare). Can’t wait to try it! Thanks for sharing.

    Reply
  18. Lauren C. says

    October 29, 2014 at 9:37 pm

    These look so delicious! I love easy freezer breakfasts for school mornings. Thanks for sharing on Lamberts Lately!

    Lauren Copeland
    Life Well Sweetened Blog
    http://www.lifewellsweetened.com

    Reply
  19. Marie Bungard says

    October 29, 2014 at 11:34 am

    Hopping here from Adorned From Above Linky. This is a definite keeper. Blessings to you and yours! Marie

    Reply
  20. Jess says

    October 27, 2014 at 11:05 pm

    I’m PRETTY sure I could eat this whole pan! YUM!

    Thanks for joining the Link Up this week!

    Reply
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Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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