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
Nutrition information is automatically calculated and should only be used as an approximation.
Steven Carleton
Not really quiche, but still quite good!
We use half egg and half egg-sub, like Egg-Beaters, which is soy-based.
My kids actually tolerate the spinach!
Non-stick muffin pans, or regular pans with cooking spray work fine.
We make big batches and freeze half.
The muffins can be pulled straight out of the freezer and microwaved.
Perfect for hectic weekday mornings – b’fast on the go and much healthier than donuts, granola bars, etc.!
Morning protein keeps you fuller until lunch.
astrid tollefsen
I THINK IT HAS TOO MANY EGGS….USE LESS WITH A BIT OF MILK OR CREAM AS IN A REGULAR QUICHE. QUICHE IS BASICALLY A TYPE OF CUSTARD SO SOME MILK IS VERY APPROPRIATE AND TOO MANY EGGS MAY SPOIL THE FLAVOR.
Lace
I freeze these for when we travel. Tried a different recipe that uses milk and when we heat them in the microwave it’s like someone poured water over them. This is a much better recipe to freeze. IMO
Brenda
Can the coconut oil be replaced with olive oil?