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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.
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