Description
Start your day with these wholesome and customizable Spinach Quiche Muffins! Packed with fresh spinach, mushrooms, and protein-rich eggs, they’re perfect for meal prep, quick breakfasts, or healthy snacks.
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)
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or use liners.
- Heat coconut oil in a skillet over medium heat. Sauté mushrooms for 5-7 minutes until softened.
- Add spinach and cook for 2-3 minutes until wilted. Cool slightly.
- Whisk eggs (or egg whites) with salt and pepper in a bowl. Mix in cheese if desired.
- Combine cooled spinach and mushrooms with the eggs. Stir in red bell pepper, if using.
- Divide mixture into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes until set and lightly golden. Cool slightly before serving.
Notes
For a lighter version, use all egg whites or an egg substitute.
Customize with your favorite veggies, cheese, or proteins.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 120 kcal (per muffin)
