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    Home » Recipes » Breakfast » Spinach Quiche Muffins

    Spinach Quiche Muffins

    By Sherri On March 21, 2019, Updated April 29, 2021 33 Comments

    58159 shares
    4.94 from 15 votes
    Jump to Recipe Pin Recipe
    Closeup of the top of Spinach Quiche Muffin
    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 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

    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

    a clickable button that says More Delicious Recipes
    Closeup of the top of Spinach Quiche Muffin

    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.
    4.94 from 15 votes
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    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 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

    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!
    « Mexican Zucchini Boats
    Instant Pot Hard Boiled Eggs »

    Filed Under: Breakfast, Healthy Recipes, Popular Recipes, Recipes

    Reader Interactions

    Comments

    1. Lisa @ Cooking with Curls

      November 07, 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

      November 05, 2014 at 2:44 pm

      oh man, that looks deelish.
      b

      Reply
    3. Miz Helen

      November 04, 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

      November 03, 2014 at 6:47 pm

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

      Reply
    5. Naomi@WhatJoyIsMine

      November 03, 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

      November 02, 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

      November 02, 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

      November 01, 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

      November 01, 2014 at 12:45 pm

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

      Reply
    10. Jenna

      November 01, 2014 at 8:34 am

      sounds perfect!

      Reply
    11. Kelly

      November 01, 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

      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

      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

      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

      October 30, 2014 at 9:28 am

      These look sooo good.

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

      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

      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.

      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

      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

      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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