Description
These Spinach Quiche Muffins are a perfect blend of savory vegetables and protein-packed eggs, making them a wholesome option for breakfast or a snack. The combination of spinach, mushrooms, and optional cheeses adds rich layers of flavor, while the coconut oil gives them a smooth, satisfying texture. Plus, you can easily customize them with your favorite veggies, meats, or cheeses.
Ingredients
1 tablespoon coconut oil
2 cups fresh baby spinach (1 cup if you prefer less spinach)
7 eggs or 1 ¾ cup egg whites/egg substitute (or a mix of egg whites and whole eggs)
8 oz 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, feta is a great option)
Pepper to taste
Optional additions: ground turkey, sausage, asparagus, broccoli
Instructions
Preheat your oven to 350°F (175°C).
Heat coconut oil in a large skillet over medium heat.
Sauté the mushrooms (and onions and peppers if using) for about 5-6 minutes until softened.
Add spinach and cook for an additional 4 minutes or until tender. Drain any excess liquid.
In a large mixing bowl, whisk the eggs or egg whites until well combined.
Add the cooked mushrooms, spinach, onion, red bell pepper, and cheese (if using) to the eggs. Mix everything together.
Divide the mixture evenly between the cups of a muffin tin.
Bake for 20-25 minutes, or until set and a knife inserted into the center comes out clean.
Store in the refrigerator or freeze for later. Reheat in the microwave when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 120