Published: · Modified: by Sherri · This post may contain affiliate links · 43 Comments
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These Spinach Quiche Muffins are a healthy breakfast idea that can be customized with fillings of your choice like spinach, mushrooms, onions, cheese, red bell peppers. They are easy to make ahead and warm each morning.
One of my favorite breakfast choices is this egg white scramble. I decided instead of making it every single morning, I would save some time and turn them into these great little spinach quiche muffins that I can make on Sunday and have them prepped for several days. I can then just heat them up quickly each morning and have along with my oatmeal.
What’s great is that you can add whatever you’d like to your egg muffins. Each time you make them change the ingredients if you’d like. Try ground turkey sausage, bacon, ham, asparagus, broccoli, etc. It’s fun to be creative.
Spinach Quiche Muffin Ingredients
Fresh baby spinach (1 cup if you don’t prefer a lot of spinach)
7 eggs or 1 ¾ cup of egg whites or egg substitute. (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)
Baby Bella or White mushrooms, sliced or diced small
Red bell pepper, optional
Diced Onion, optional
Shredded cheese of your choice, optional (I love a little feta)
Pepper to taste
How to Make These Egg Muffins
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.
ENJOY!!
Try these other healthy breakfast ideas too.
Asparagus Quiche
Yogurt Parfaits
Protein Waffles Recipe
Pumpkin Waffles Recipe
Banana Pancakes
Spinach Quiche Muffins
These healthy little spinach quiche muffins are easy to make ahead and just heat them up each morning. Have along with oatmeal for a great clean eating breakfast.
4.86 from 34 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 12
Calories: 66kcal
Author: Sherri Hagymas
Ingredients
- 1 tablespoon coconut oil
- 2 cups of fresh baby spinach 1 cup if you don’t prefer lots of spinach
- 7 eggs or 1 ¾ cup of egg whites or egg substitute. 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
- 8 oz package baby bella or white mushrooms sliced or diced small
- ¼ cup finely diced red bell pepper optional
- ¼ cup finely diced onion optional
- ¼ cup shredded cheese of your choice optional I love a little feta sometimes.
- Pepper to taste
- You can really add whatever you’d like to these. Ground turkey sausage bacon, Asparagus, broccoli, etc. Be creative.
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
Calories: 66kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 61mg | Potassium: 164mg | Vitamin A: 740IU | Vitamin C: 5.6mg | Calcium: 36mg | Iron: 0.7mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Reader Interactions
Comments
Steven Carleton
Not really quiche, but still quite good!
We use half egg and half egg-sub, like Egg-Beaters, which is soy-based.
My kids actually tolerate the spinach!
Non-stick muffin pans, or regular pans with cooking spray work fine.
We make big batches and freeze half.
The muffins can be pulled straight out of the freezer and microwaved.
Perfect for hectic weekday mornings – b’fast on the go and much healthier than donuts, granola bars, etc.!
Morning protein keeps you fuller until lunch.Reply
astrid tollefsen
I THINK IT HAS TOO MANY EGGS….USE LESS WITH A BIT OF MILK OR CREAM AS IN A REGULAR QUICHE. QUICHE IS BASICALLY A TYPE OF CUSTARD SO SOME MILK IS VERY APPROPRIATE AND TOO MANY EGGS MAY SPOIL THE FLAVOR.Reply
Brenda
Can the coconut oil be replaced with olive oil?
Reply
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