Spinach Quiche Muffins

I forgot to post this recipe from last Spring. My son’s teacher is super healthy so for teacher appreciation week I made these little quiches and put in a cupcake holder I made. They where a huge hit and super easy to whip up.  I made 2 batches one with feta and one with cheddar cheese.

Spinach Quiche Muffins

(Adapted from To Simply Inspire)

 

Printer Friendly Version

 

1 TBSP coconut oil
2 cups of fresh baby spinach (1 cup if you don't prefer lots of spinach)
7 eggs or 1¾ cup of egg whites or egg substitute. (I like to use more egg whites for a much healthier version of 1¾ cup of liquid egg white and 1-2 whole eggs)
1 8 oz package baby bella or white mushrooms, sliced or diced small
¼ c. finely diced red bell pepper, optional
¼ c. 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.

 

Preheat oven to 350 degrees

 

Heat coconut oil in a large skillet on medium heat.

Sauté 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 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.