Name: Spinach Quiche Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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; 1/2 cup shredded cheese (optional)

These Spinach Quiche Muffins are a wholesome and satisfying way to start the day or enjoy as a snack. Packed with fresh spinach, mushrooms, and eggs, they’re loaded with nutrients and can be easily customized to suit your taste. Whether you’re looking for a meal prep option or a quick bite on the go, these muffins are a perfect choice.

Why You’ll Love This Recipe

Healthy and Nutrient-Dense: These muffins are high in protein, packed with vegetables, and can be made lighter with egg whites.

Meal Prep Friendly: They store well and are easy to reheat for busy mornings or snacks.

Customizable: Adjust the veggies, add cheese, or modify with your favorite seasonings for a personalized touch.

Kid-Friendly: Great for getting some extra greens into kids’ diets without any fuss.

Quick to Make: They come together in just 35 minutes, making them ideal for busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil

2 cups fresh baby spinach (or 1 cup for a milder spinach flavor)

7 eggs (or 1 ¾ cups egg whites or egg substitute; I like using 1 ¾ cups liquid egg whites and 1-2 whole eggs)

8 oz package baby bella or white mushrooms, sliced or diced small

¼ cup finely diced red bell pepper (optional)

Salt and pepper, to taste

1/2 cup shredded cheese (optional)

Directions

Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.

Heat coconut oil in a large skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until softened.

Stir in the spinach and cook for 2-3 minutes, just until wilted. Remove the skillet from the heat and let the mixture cool slightly.

In a large bowl, whisk the eggs (or egg whites) with salt and pepper. Stir in the cheese if using.

Combine the cooled spinach and mushroom mixture with the eggs. Add the diced red bell pepper if desired.

Divide the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.

Bake for 20-25 minutes, or until the muffins are set and lightly golden on top.

Let the muffins cool slightly before removing them from the tin. Serve warm or store for later.

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Variations

Cheese Lovers: Add shredded cheddar, mozzarella, or feta for extra richness.

Vegetarian Delight: Add diced tomatoes, zucchini, or onions for more veggies.

Spicy Twist: Sprinkle in some chili flakes or diced jalapeños for a kick.

Herb-Infused: Mix in chopped fresh herbs like parsley, dill, or basil for added flavor.

Meat Option: Add cooked, crumbled sausage or diced ham for a hearty, protein-packed version.

Storage/Reheating

Refrigerator: Store the muffins in an airtight container for up to 4 days.

Freezer: Wrap muffins individually in plastic wrap, then place them in a freezer-safe bag for up to 2 months.

Reheating: Warm them in the microwave for 30-60 seconds or in the oven at 300°F (150°C) for 5-7 minutes until heated through.

Related Recipes:

Easy 3-Ingredient Avocado Bread Buns (High-Protein)

FAQs

How do I prevent the muffins from sticking to the pan?

I recommend greasing the muffin tin thoroughly or using non-stick muffin liners to ensure easy removal.

Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and squeeze out the excess water before using to avoid soggy muffins.

What’s the best way to customize these muffins?

You can swap or add ingredients like diced tomatoes, shredded zucchini, or your favorite cheese. Adjust the seasonings to your liking.

Are these muffins keto-friendly?

Yes, they are naturally low-carb and keto-friendly, especially if you omit the optional red bell pepper.

Can I make these muffins dairy-free?

Absolutely! Skip the cheese and use a non-dairy oil like olive oil instead of coconut oil.

Conclusion

These Spinach Quiche Muffins are a versatile and nutritious addition to any meal plan. They’re easy to make, packed with flavor, and highly adaptable to your preferences. Whether you’re meal prepping or looking for a quick breakfast option, these muffins are sure to become a staple in your kitchen. Try them today and enjoy a delicious, wholesome treat!

📖 Recipe: