Description
These Spinach Quiche Muffins are a nutritious and delicious breakfast or snack option, combining fresh spinach, sautéed mushrooms, and eggs baked to perfection in a convenient muffin form. They are easy to prepare, customizable with optional cheese and bell peppers, and perfect for meal prep or on-the-go eating.
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 Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it with coconut oil or using muffin liners to prevent sticking.
- Sauté Mushrooms: Heat 1 tablespoon of coconut oil in a skillet over medium heat. Add the sliced or diced mushrooms and cook for 5-7 minutes until softened and fragrant.
- Wilt Spinach: Add the fresh baby spinach to the skillet with the mushrooms. Cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and allow to cool slightly to avoid curdling the eggs later.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs (or egg whites/egg substitute) along with salt and pepper to taste. If you are adding cheese, mix it into the eggs at this stage.
- Combine Ingredients: Stir the cooled mushroom and spinach mixture into the egg mixture. If using red bell pepper, fold it in now to add a sweet and crunchy element.
- Fill Muffin Tin: Pour the egg and vegetable mixture into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The quiche muffins should be set in the center and lightly golden on top.
- Cool and Serve: Remove from oven and let the muffins cool slightly before removing them from the tin. Serve warm or at room temperature.
Notes
- For a milder spinach flavor, reduce the amount of spinach to 1 cup.
- You can substitute coconut oil with olive oil or butter based on preference.
- Use any cheese you like or omit it for a dairy-free version.
- These muffins can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Feel free to add other vegetables or cooked bacon/ham to customize your muffins.
