Description
These spinach quiche muffins are a deliciously portable breakfast option, filled with fresh spinach, eggs, and cheese. Perfect for meal prep or a quick morning snack!
Ingredients
Scale
- 6 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup diced bell peppers (optional)
- 1/2 cup diced onions (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners. - Mix the Ingredients:
In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. - Add the Fillings:
Fold in the chopped spinach, cheese, and any optional ingredients like bell peppers and onions until evenly distributed. - Fill the Muffin Tin:
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. - Bake:
Bake for 18-20 minutes or until the muffins are set and lightly golden on top. A toothpick inserted in the center should come out clean. - Cool and Serve:
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm or at room temperature.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave before serving.
- Freezing: These muffins freeze well! Wrap them individually and store in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 100
- Fat: 7g
- Carbohydrates: 2g
- Protein: 7g