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.
2cupsof fresh baby spinach1 cup if you don't prefer lots of spinach
7eggs 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
8ozpackage baby bella or white mushroomssliced or diced small
¼cupfinely diced red bell pepperoptional
¼cupfinely diced onionoptional
¼cupshredded cheese of your choiceoptional I love a little feta sometimes.
Pepper to taste
You can really add whatever you'd like to these. Ground turkey sausagebacon, 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.