If you’re searching for a breakfast that’s equal parts comforting, wholesome, and downright delicious, these Spinach Quiche Muffins are about to become your new kitchen staple. Bursting with tender eggs, vibrant spinach, and two cheeses, each muffin is a compact, protein-rich treat that’s perfect for busy mornings, meal prepping, or even lazy weekends when you want something special without too much fuss. Best of all, Spinach Quiche Muffins are wonderfully versatile—enjoy them fresh and warm, tuck them into lunchboxes, or stash a batch in the fridge for easy snacking any time.
Ingredients You’ll Need
Each ingredient for these Spinach Quiche Muffins plays an important role, coming together into savory, fluffy bites with beautiful color and flavor. This is one of those recipes where simple ingredients really shine, and there’s room to add your own favorite twists if you feel like experimenting.
- Eggs: The star of the show, providing structure and richness—always go for large, fresh eggs for the best texture.
- Milk: Makes the muffins extra tender and creamy; any variety works, but whole milk brings the most richness.
- Spinach: Packed with color and nutrients, use fresh for a bright pop or frozen for convenience—just be sure to squeeze out excess water!
- Cheddar Cheese: Adds a gooey, melty factor and sharp flavor that complements the spinach perfectly.
- Parmesan Cheese: Brings a salty, nutty complexity that takes your muffins to the next level.
- Onion: Diced onion adds mild sweetness and layers of flavor; sautéing brings out its best side.
- Garlic Powder: Just a little boosts savory depth without overpowering the other flavors.
- Salt: Essential for rounding out all the flavors; a quarter teaspoon is just enough for balance.
- Black Pepper: Adds gentle spice and a touch of warmth—freshly ground is always best.
- Olive Oil: Used for sautéing the onions and spinach, it adds subtle richness and ensures nothing sticks.
How to Make Spinach Quiche Muffins
Step 1: Prep Your Pan and Oven
Start by heating your oven to 350°F (175°C) so it’s ready to go. Lightly grease a 12-cup muffin tin with oil or nonstick spray, or line with muffin papers if you want easier cleanup. This guarantees your Spinach Quiche Muffins slide out effortlessly after baking.
Step 2: Sauté Onion and Spinach
Heat the tablespoon of olive oil in a skillet over medium heat. Add the diced onion, and cook until it’s soft and fragrant, about 3 to 4 minutes. Then, toss in the chopped spinach and cook for just one minute more, allowing it to wilt (if using frozen, simply heat until warmed through). Sautéing these ingredients together gives your muffins a delicious savory base and a burst of color.
Step 3: Mix the Egg Base
In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Make sure everything is nicely blended—this forms the custardy backbone of your Spinach Quiche Muffins and ensures every bite is equally flavorful.
Step 4: Combine with Cheeses and Veggies
Add the sautéed onions and spinach to your egg mixture, then fold in the shredded cheddar and grated Parmesan cheese. Stir everything together until the veggies and cheese are evenly distributed. The combination of cheeses melts into the eggs, while the veggies keep things light and fresh.
Step 5: Pour and Bake
Divide the mixture evenly among your 12 muffin cups, filling each one about three-quarters full. Pop the tin into your preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when the centers are set and the tops are lightly golden. Let them cool for a few minutes before using a butter knife to gently release them from the pan.
How to Serve Spinach Quiche Muffins
Garnishes
A sprinkle of fresh chives, a little extra Parmesan, or even a dash more black pepper on top makes these Spinach Quiche Muffins look as good as they taste. Microgreens or a dollop of Greek yogurt add a lovely restaurant-style finish if you’re feeling fancy.
Side Dishes
Pair your muffins with a crisp green salad, juicy sliced tomatoes, or seasonal fruit for an easy, balanced brunch. They’re perfect alongside a bowl of soup for lunch, and make an unbeatable partner for roasted potatoes or avocado toast at breakfast.
Creative Ways to Present
Spinach Quiche Muffins can stand alone on a platter, but for gatherings, arrange them on a pretty board with small bowls of salsa, hot sauce, or herbed yogurt dip. Skewer with cocktail picks for party bites, or stack with alternating layers of sliced tomato for a colorful brunch display.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop your leftovers into an airtight container and refrigerate. Spinach Quiche Muffins keep beautifully for up to 4 days, maintaining their texture and flavor. They’re ideal for grab-and-go breakfasts or easy snacks throughout the week.
Freezing
These muffins freeze remarkably well—let them cool completely, then wrap individually or place in a freezer-safe bag. Label them and freeze for up to 2 months. When you’re ready for a quick meal, just pull out as many as you need!
Reheating
For best results, reheat Spinach Quiche Muffins in the microwave for about 30 seconds per muffin, or in a 350°F oven for 5 to 10 minutes until warmed through. They come out just as fluffy and delicious as when first baked, making them a lifesaver on busy mornings.
FAQs
Can I use other vegetables in these Spinach Quiche Muffins?
Absolutely! These muffins are endlessly adaptable—try swapping in sautéed mushrooms, bell peppers, or even cooked broccoli for a different spin. Just be sure to cook and squeeze out any excess moisture from your veggies to keep the muffins from getting soggy.
What type Breakfast
Cheddar and Parmesan are a winning duo, but feel free to use Swiss, feta, or Monterey Jack for unique flavor twists. Just ensure you keep roughly the same ratios for perfect results.
Are Spinach Quiche Muffins gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for anyone avoiding wheat. If you’re sensitive, just double-check your cheeses and any mix-ins you choose, as some pre-shredded cheeses may have additives.
Can these be made dairy-free?
They sure can! Use your favorite plant-based milk and swap in dairy-free cheese alternatives. While the flavor will be a little different, you’ll still end up with delicious, fluffy muffins.
How can I make these muffins more filling?
For a heartier muffin, add in cooked bacon, diced ham, or extra veggies such as sun-dried tomatoes or roasted red peppers. Just be careful not to overload the batter—about half a cup of add-ins should do the trick!
Final Thoughts
There’s just something so joyful about having a tray of Spinach Quiche Muffins ready in the kitchen—each one a colorful, savory bite that makes mornings (and afternoons!) a little brighter. I hope you’ll give this recipe a try and make it your own; it’s truly a breakfast staple worth sharing and savoring again and again.
Print
Spinach Quiche Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
These Spinach Quiche Muffins are a delightful and easy-to-make breakfast option. Packed with fresh spinach, two kinds of cheese, and savory seasonings, they are perfect for a quick meal on the go or a leisurely weekend brunch.
Ingredients
Eggs:
- 6 large eggs
Milk:
- ½ cup milk
Spinach:
- 1 cup chopped fresh spinach (or thawed frozen spinach, squeezed dry)
Cheese:
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Onion:
- ¼ cup diced onion
Seasonings:
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Olive Oil:
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin.
- Sauté vegetables: In a skillet, sauté onions in olive oil until softened. Add spinach and cook until wilted.
- Prepare egg mixture: Whisk together eggs, milk, garlic powder, salt, and pepper. Stir in sautéed vegetables, cheeses.
- Fill muffin cups: Divide mixture into muffin cups and bake for 20-25 minutes until set.
- Serve: Let cool before serving warm or at room temperature.
Notes
- Customize with bacon, ham, or mushrooms.
- Store in fridge for up to 4 days; reheat in microwave.
Your email address will not be published. Required fields are marked *