Spinach Quiche Muffins
User Reviews
4.9
Spinach Quiche Muffins
Description
These Spinach Quiche Muffins blend sautéed mushrooms, spinach, and optional diced red bell pepper and onion with eggs and cheese to create small, individual egg-based muffins. The mixture is cooked in a skillet then combined with beaten eggs before baking in a muffin tin. The result is a set, slightly firm texture with the earthiness of mushrooms and the freshness of spinach balancing rich egg and cheese.
The recipe allows flexibility by incorporating additional ingredients like ground turkey sausage, bacon, or vegetables such as asparagus or broccoli, making it adaptable for different flavor profiles. The muffins offer a practical way to serve a quiche-like dish in portable portions.
These muffins are baked until a knife inserted comes out clean, ensuring the eggs are fully cooked yet tender. After baking, they can be refrigerated or frozen and reheated in the microwave for convenience.
Ingredients
- 1 tablespoon coconut oil
- 2 cups spinach 1 cup if you don't prefer lots of spinach, fresh, baby
- 7 egg I like to use more egg whites for a much healthier version of 1 ¾ cup of liquid egg white and 1-2 whole eggs, or 1 ¾ cup egg whites or egg substitute
- 8 oz mushroom sliced or diced small, baby bella or white
- ¼ cup red bell pepper optional, finely diced
- ¼ cup onion optional, finely diced
- ¼ cup shredded cheese optional I love a little feta sometimes, of your choice
- black pepper to taste
- ground turkey sausage bacon, Asparagus, broccoli, etc. Be creative, You can really add whatever you'd like to these
Instructions
- Preheat oven to 350 degrees
- Heat coconut oil in a large skillet on medium heat.
- Saute the mushrooms (and onions and peppers if using) for about 5-6 minutes
- Then add the spinach and cook for about 4 more minutes or until tender.
- Drain the excess liquid very well.
- In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, onion, red pepper and cheeses (if using) and mix well.
- Divide the mixture evenly between the muffin tin.
- Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
- Store in the refrigerator or freeze. Just pop them in the microwave when you're ready to eat them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 110mg | 37% |
| Sodium | 61mg | 3% |
| Potassium | 164mg | 3% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 36mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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