Name: Spinach Quiche Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 TBSP coconut oil; 2 cups fresh baby spinach (or 1 cup if you prefer less spinach); 7 eggs or 1 3/4 cup egg whites or egg substitute; 8 oz package baby bella or white mushrooms, sliced or diced small; 1/4 cup finely diced red bell pepper (optional); 1/4 cup finely diced onion (optional); 1/4 cup shredded cheese of your choice (optional, feta recommended); Pepper to taste; Ground turkey sausage; Bacon; Asparagus; Broccoli; Other creative vegetables or meats as desired

Jump to Recipe· 4.1 from 11 reviews

If you’re on the lookout for a nutritious, delicious, and perfectly portable breakfast or snack, then you have to try this Spinach Quiche Muffins Recipe. These little bites pack a punch of fresh baby spinach, tender mushrooms, and fluffy eggs wrapped up in a muffin tin, making them just the right size for a grab-and-go meal. Whether you prefer them plain or jazzed up with your favorite add-ins, they deliver a wonderful combination of vibrant color, satisfying texture, and wholesome flavor. This recipe transforms everyday ingredients into an irresistible treat that feels both comforting and invigorating.

Ingredients You’ll Need

The image shows a black frying pan filled with a colorful mix of cooked ingredients. The dish has roughly three layers: the bottom layer is a dark skillet surface, the middle layer consists of green leafy spinach that looks soft and slightly wilted, scattered evenly across the pan; the top layer includes small pieces of light tan nuts or seeds, bright red bits that seem like chopped vegetables or peppers, and some light brown chunks mixed throughout, adding texture and color contrast. The whole dish looks lightly cooked and mixed well. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first exciting step in this Spinach Quiche Muffins Recipe. Each item is simple yet essential, contributing to the dish’s bright flavors, tender texture, and beautiful appearance.

1 TBSP coconut oil: Adds a subtle, tropical aroma and helps sauté the vegetables to perfection.
2 cups fresh baby spinach: Delivers vibrant color and a gentle earthiness; feel free to use 1 cup if you prefer a lighter spinach touch.
7 eggs or 1 3/4 cup egg whites or substitute: The protein-packed base that creates the fluffy quiche texture everyone loves.
8 oz baby bella or white mushrooms (sliced or diced): Bring an umami richness and tender bite after sautéing.
1/4 cup finely diced red bell pepper (optional): For a pop of sweet flavor and gorgeous color contrast.
1/4 cup finely diced onion (optional): Adds a mild sharpness to balance the richness of eggs and cheese.
1/4 cup shredded cheese of your choice (optional): Feta works beautifully here but choose your favorite for an extra creamy finish.
Pepper to taste: Enhances all the flavors with a touch of warm spice.
Optional add-ins: Think ground turkey sausage, crispy bacon, asparagus, broccoli, or anything else your heart desires to get creative!

How to Make Spinach Quiche Muffins Recipe

Step 1: Preheat and Prepare

Start by warming your oven to 350 degrees Fahrenheit. This ensures a nice, steady temperature for baking, allowing the quiche muffins to set perfectly without drying out.

Step 2: Sauté the Vegetables

Heat the coconut oil in a large skillet over medium heat. Once hot, add the mushrooms along with the onions and red peppers if you’re using them. Cook for about 5 to 6 minutes until the mushrooms release their juices and the onions become translucent and sweet.

Step 3: Add the Spinach

Next, toss in the fresh spinach. Cook for an additional 4 minutes or until the spinach wilts and becomes silky tender. This step softens the vegetables and melds the flavors beautifully.

Step 4: Drain Excess Liquid

Carefully drain any liquid from the skillet—this is crucial to avoid soggy quiche muffins. You want the filling moist but not watery.

Step 5: Mix the Egg Base

In a large bowl, whisk together the eggs or your chosen egg substitute until completely combined. Stir in the cooked vegetables and red pepper, onion, and cheese if you’re including them. Add freshly ground pepper to taste, mixing everything gently but thoroughly.

Step 6: Fill the Muffin Tin

Divide the mixture evenly into a greased muffin tin, filling each cup almost to the top. This makes about 12 hearty muffins that will puff up during baking.

Step 7: Bake Until Set

Bake at 350 degrees for 20 to 25 minutes. You’ll know they’re ready when the edges turn golden and a knife inserted in the center comes out clean. These golden bites come out fluffy, fragrant, and utterly irresistible!

How to Serve Spinach Quiche Muffins Recipe

The image shows two small egg muffins on a white marbled surface. The front muffin is in clear focus, while the one behind is blurred. Each muffin has a thick, golden-brown top layer of cooked eggs mixed with melted cheese, with visible green spinach leaves and small pieces of red tomato. The muffins have a slightly crispy, browned edge that rises higher than the center, revealing a soft, fluffy inside full of mixed vegetables. The colors are warm and natural, showing a fresh and homemade look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your quiche muffins even more inviting, sprinkle some fresh herbs on top just before serving—chopped parsley, chives, or dill offer a fresh contrast in flavor and look stunning.

Side Dishes

Serve alongside a crisp green salad or some fresh fruit to balance the richness, turning these quiche muffins into a well-rounded meal anytime of day.

Creative Ways to Present

Want to impress guests or add some flair? Arrange the muffins on a tiered platter garnished with edible flowers or colorful microgreens. You can even scoop dollops of Greek yogurt or a spicy salsa on the side for dipping.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your spinach quiche muffins in an airtight container in the fridge. They stay fresh and tasty for up to 4 days, ready for a quick breakfast or snack.

Freezing

These muffins freeze wonderfully! Wrap each one individually in plastic wrap and freeze in a sealed container or freezer bag. They can be kept for up to 2 months without losing flavor or texture.

Reheating

To reheat, simply pop your muffin in the microwave for about 30 to 45 seconds or until warmed through. You’ll get that same soft texture with the comforting flavors you loved fresh.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can absolutely substitute frozen spinach. Just be sure to thaw it completely and drain excess moisture before using to keep the muffins from becoming watery.

What types of cheese work best in this recipe?

Feta adds a tangy punch, but parmesan, cheddar, or mozzarella all work well. Feel free to experiment with what you have on hand to tailor the flavor.

Is this recipe suitable for meal prep?

Definitely! Spinach Quiche Muffins Recipe is perfect for meal prepping since they store and reheat beautifully, providing a quick, nutritious option throughout the week.

Can I make this recipe vegan?

You can make a vegan version by using a plant-based egg substitute and skipping cheese or using a vegan cheese alternative. Adjust cooking times slightly and check the texture as you go.

What’s the best way to prevent sogginess?

Draining the cooked vegetables thoroughly before mixing with eggs is key. Excess moisture will make the muffins soggy, so take the time to squeeze out liquid or drain well.

Final Thoughts

This Spinach Quiche Muffins Recipe is such a gem for anyone craving a wholesome, flavorful bite that fits effortlessly into a busy lifestyle. Whether you’re feeding yourself, family, or friends, these muffins bring a delightful blend of vibrant vegetables and satisfying eggs in every bite. Give this recipe a whirl—you might just find your new favorite breakfast or snack staple!