If you’re looking for a delightful, healthy, and easy-to-make breakfast or snack, the Spinach Quiche Muffins Recipe is an absolute winner. These little bites are packed with tender spinach, savory mushrooms, and eggs that bake up into fluffy, satisfying muffins that make mornings so much brighter. Whether you’re serving them for a brunch with friends or preparing a grab-and-go meal for busy days, this recipe blends fresh ingredients and comforting flavors in a way that feels both nourishing and indulgent.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this recipe. Each component is simple yet essential, offering a balance of freshness, richness, and texture that makes these muffins truly special.
- Coconut oil: Adds a subtle tropical aroma while preventing sticking, perfect for sautéing your veggies with a hint of flavor.
- Fresh baby spinach: Brings vibrant color and earthy freshness, essential for that signature taste and nutrition.
- Eggs (or egg whites/egg substitute): The protein-packed base that holds everything together and gives these muffins their fluffy texture.
- Baby bella or white mushrooms: Provide an umami punch and tender bite once sautéed, balancing the spinach’s freshness.
- Red bell pepper (optional): Adds a pop of sweetness and cheerful color for a more dynamic flavor profile.
- Salt and pepper: Simple seasoning to enhance and bring out the natural flavors of all ingredients.
- Shredded cheese (optional): Melts into the eggs for a creamy, slightly salty finish that’s utterly irresistible.
How to Make Spinach Quiche Muffins Recipe
Step 1: Preheat and Prepare Your Pan
Begin by setting your oven to 350°F (175°C). Grease your muffin tin thoroughly or line it with muffin liners to make clean-up easier and ensure your quiche muffins come out without a hitch.
Step 2: Sauté the Mushrooms
Warm the coconut oil in a skillet over medium heat, then add the sliced mushrooms. Cooking them for about 5 to 7 minutes softens their texture and brings out a deep, savory flavor that forms the base of your filling.
Step 3: Wilt the Spinach
Next, add your fresh baby spinach right into the skillet with the mushrooms and cook for an additional 2 to 3 minutes. This quick sautéing wilts the spinach, concentrating its flavor and blending beautifully with the mushrooms.
Step 4: Whisk the Eggs
In a separate bowl, whisk together your eggs or egg substitute with salt and pepper to taste. If you’re adding shredded cheese, this is the moment to mix it in, allowing it to melt smoothly into the egg mixture.
Step 5: Combine Ingredients
Allow the spinach and mushrooms to cool slightly, then fold them into the egg mixture. If you’re using that diced red bell pepper, stir it in here for a mild sweetness and a splash of bright color.
Step 6: Fill the Muffin Tin
Divide your mixture evenly among the muffin tin cups, filling each about three-quarters full. This ensures your muffins will rise nicely without spilling over.
Step 7: Bake to Perfection
Bake for 20 to 25 minutes until the muffins are set and have a light golden tint on top. Let them cool briefly before removing from the tin, so they hold their shape beautifully.
How to Serve Spinach Quiche Muffins Recipe
Garnishes
To make your Spinach Quiche Muffins even more inviting, consider garnishing with a sprinkle of fresh herbs like chives or parsley. A little dollop of sour cream or a light drizzle of hot sauce adds a flavorful kick without overshadowing the muffins’ natural taste.
Side Dishes
These muffins pair wonderfully with fresh fruit like berries or a crisp green salad tossed with a light vinaigrette. For heartier brunches, serve alongside roasted potatoes or a warm bowl of soup to round out the meal.
Creative Ways to Present
Try stacking them on a platter arranged with colorful veggies and dips for a party spread, or slice them in half and use as a filling for mini breakfast sandwiches with cheese or creamy avocado. They’re versatile enough to suit any mealtime mood!
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your spinach quiche muffins in an airtight container in the refrigerator. They stay fresh for up to 4 days, which makes them ideal for quick breakfasts or snacks throughout the week.
Freezing
If you want to stock up, these muffins freeze beautifully. Simply wrap each muffin tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months, ready to be thawed whenever you need a nutritious bite.
Reheating
To reheat, pop muffins in the microwave for about 30 seconds or warm them in a preheated oven at 350°F for 10 minutes. This brings back their soft texture and delicious aroma, making them almost as good as fresh.
FAQs
Can I use frozen spinach instead of fresh for the Spinach Quiche Muffins Recipe?
Yes! Just be sure to thaw and squeeze out as much excess moisture as possible to avoid soggy muffins, as frozen spinach holds more water than fresh.
Is it possible to make this recipe dairy-free?
Absolutely. Simply omit the cheese or substitute with a dairy-free alternative to keep these muffins completely dairy-free without compromising flavor.
Can I add other vegetables to the Spinach Quiche Muffins Recipe?
Of course! Feel free to experiment with chopped zucchini, onions, or even sun-dried tomatoes to tailor the muffins to your taste preferences.
What kind of cheese works best in this recipe?
Cheeses like cheddar, mozzarella, or Swiss melt well and complement the vegetables beautifully. However, you can use whatever cheese you enjoy or have on hand.
How do I know when the Spinach Quiche Muffins are fully cooked?
The muffins are done when the tops are lightly golden and the centers are firm to the touch without any liquid egg remaining. A toothpick inserted into the center should come out clean.
Final Thoughts
I hope you feel as excited to try the Spinach Quiche Muffins Recipe as I do every time I make them. These muffins combine wholesome ingredients and simple steps to deliver a flavorful, nourishing start to your day or a satisfying snack anytime. Once you taste them, you’ll understand why they’ve become such a favorite in my kitchen — and I can’t wait for them to become one of yours too!
Print
Spinach Quiche Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Spinach Quiche Muffins are a delicious and convenient protein-packed snack or breakfast option. Loaded with fresh baby spinach, sautéed mushrooms, and eggs, these muffins are fluffy, flavorful, and easy to make. Optional cheese and red bell pepper add extra richness and color, making them perfect for meal prep or a quick grab-and-go meal.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 2 cups fresh baby spinach (or 1 cup for a milder flavor)
- 7 eggs (or 1 ¾ cups egg whites/egg substitute)
- 8 oz baby bella or white mushrooms, sliced or diced small
- ¼ cup finely diced red bell pepper (optional)
- Salt and pepper, to taste
- ½ cup shredded cheese (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with coconut oil or use paper liners to prevent sticking.
- Sauté the mushrooms: Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the sliced mushrooms and sauté them for 5-7 minutes until they soften and release their moisture.
- Cook the spinach: Add the fresh baby spinach to the skillet with the mushrooms, cooking for another 2-3 minutes until the spinach is wilted. Remove from heat and let the mixture cool slightly.
- Prepare the egg mixture: In a bowl, whisk together the 7 eggs (or 1 ¾ cups egg whites/egg substitute) with salt and pepper to taste. If using, mix in the shredded cheese at this point for added flavor and creaminess.
- Combine all ingredients: Stir the cooled spinach and mushroom mixture into the beaten eggs. Add the finely diced red bell pepper if using, and mix well to combine all ingredients evenly.
- Fill the muffin tin: Divide the mixture evenly into the greased muffin tin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiche muffins are set and lightly golden on top.
- Cool and serve: Allow the muffins to cool slightly in the pan before removing. Serve warm or at room temperature for a nutritious breakfast or snack.
Notes
- You can reduce the spinach to 1 cup for a milder flavor if preferred.
- Using egg whites or an egg substitute lowers cholesterol and fat content.
- The shredded cheese is optional; omit for a dairy-free version.
- Red bell pepper adds color and extra nutrients but can be left out if unavailable.
- These muffins can be stored in the refrigerator for up to 4 days or frozen for longer storage.
