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.
Naomi@WhatJoyIsMine
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.
Andrea Fogleman
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.
Kimberly
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
Stephanie
These sound delicious, and I’m pretty sure I’m not saying that because I haven’t ate lunch yet!
Michelle
These look really yummy, I would end up snacking on them throughout the day
Jenna
sounds perfect!
Kelly
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!
Ginnie
These look delicious, and I love the idea of making it ahead of time:)
Christina @ Juggling Real Food and Real Life
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.
Michelle @ A Dish of Daily Life
Love breakfasts like this! My kids love them too! It’s always great to have a new recipe to try, thank you!
bj
These look sooo good.
Emily @ Love, Pasta and a Tool Belt
These look delicious! Thank you for linking up at The Wednesday Round Up and we hope to see you back next week!
Sharon - Her Organized Chaos
These look great! I feel like everyone in my family would like this (rare). Can’t wait to try it! Thanks for sharing.
Lauren C.
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
Marie Bungard
Hopping here from Adorned From Above Linky. This is a definite keeper. Blessings to you and yours! Marie
Jess
I’m PRETTY sure I could eat this whole pan! YUM!
Thanks for joining the Link Up this week!