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
Scale
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.
