Description

These Spinach Quiche Muffins are a delightful, protein-packed breakfast or snack option featuring nutritious baby spinach, sautéed mushrooms, and optional cheese for added richness. Baked to perfection in a muffin tin, they offer a convenient, grab-and-go way to enjoy a classic quiche flavor without the crust.

Ingredients

Vegetables and Oil

1 tablespoon coconut oil
2 cups fresh baby spinach (or 1 cup for a milder flavor)
8 oz baby bella or white mushrooms, sliced or diced small
¼ cup finely diced red bell pepper (optional)

Eggs and Dairy

7 eggs (or 1 ¾ cups egg whites/egg substitute)
½ cup shredded cheese (optional)

Seasonings

Salt and pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a muffin tin by greasing it lightly with coconut oil or lining it with muffin liners to prevent sticking.
Sauté Mushrooms: Heat the coconut oil in a medium skillet over medium heat. Add the sliced or diced mushrooms and cook for 5 to 7 minutes until they are softened and have released their moisture.
Add and Wilt Spinach: Add the fresh baby spinach to the skillet with the mushrooms. Cook together for 2 to 3 minutes, stirring occasionally, until the spinach is wilted. Remove from heat and allow to cool slightly.
Prepare Egg Mixture: In a mixing bowl, whisk the 7 eggs (or egg whites/substitute) along with salt and pepper to taste. If using cheese, stir in the shredded cheese at this stage to combine.
Combine Ingredients: Add the cooled spinach and mushroom mixture into the bowl with the eggs and cheese. Fold in the finely diced red bell pepper if you are using it, ensuring everything is evenly mixed.
Fill Muffin Tin: Divide the mixture evenly among the muffin cups, filling each about ¾ full to allow room for rising during baking.
Bake: Place the muffin tin in the preheated oven and bake the quiche muffins for 20 to 25 minutes, until the egg mixture is set and the tops are lightly golden.
Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before serving. Enjoy warm or at room temperature.

Notes

For a milder spinach flavor, reduce the spinach to 1 cup instead of 2 cups.
You can substitute cheese with dairy-free alternatives for a vegan option, but be sure to use egg substitute as well.
Red bell pepper is optional but adds a nice color and sweetness.
These muffins can be stored in the refrigerator for up to 4 days and reheat well.
Try adding herbs like thyme or parsley for extra flavor.