quiche muffins

These healthy little spinach quiche muffins are easy to make ahead and just heat them up each morning. Have along with oatmeal for a great clean eating breakfast.

Spinach Quiche Muffins

TBSP coconut oil

spinach

eggs egg

oz package baby bella mushrooms

red bell pepper (optional)

onion

cheese

Pepper

really add whatever you'd

Preheat oven to 350 degrees

Heat coconut oil in a large skillet on medium heat.

Saute 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 the 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.

Quiche Muffins make the perfect breakfast to meal prep for the week. Take these on the go for a delicious and healthy breakfast idea.

Quiche Muffins

Refrigerated Pie Crusts (thawed)

eggs

Bag Baby Spinach (10 ounces)

milk

heavy cream

Salt

tsp pepper

Ham (diced)

cheddar cheese (shredded)

Preheat the oven to 375 degrees Fahrenheit and spray 2 muffin tins generously with a non-stick cooking spray.  Set aside.

In a large mixing bowl, whisk together eggs, milk, heavy cream, salt and pepper.

Unroll the pie crusts and cut them into circles using a 3-inch round cutter.

Press the cut out pieces of the pie crust into each of the muffin tins.

Evenly divide the ham and shredded cheese into each muffin tin (approximately 1 tablespoon per tin).  Then place 3-4 spinach leaves (torn into multiple pieces) into each muffin tin.

Pour the egg mixture evenly into all 24 muffin tins filling them up 3/4 of the way full (do not unfit).

Bake for 25-30 minutes until the crusts are cooked all the way through.

Cool slightly and then the quiche muffins are ready to serve and enjoy!

These muffin-sized Quiche Muffins are perfectly-portioned for breakfast on-the-go but delicious enough for parties and brunch. Follow my flavor pairings or choose your own!

eggs (lightly beaten (see note 1))

milk ((see note 2))

Salt and black pepper

pie crusts (thawed (homemade

ham (diced (about 1 cup))

cheddar cheese ((about 2 cups))

scallions (thinly sliced)

Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray.&nbsp;In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.

Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top. 

Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.

https://content.jwplatform.com/videos/yoqRqT4I.mp4

Quiche Muffins- Culinary Hill.mp4

Top 3 quiche muffins recipes from across the web

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Spinach Quiche Muffins

Quiche Muffins

Quiche Muffins

Top 3 quiche muffins recipes from across the web

The most viewed quiche muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spinach Quiche Muffins

Quiche Muffins

Quiche Muffins

The most viewed quiche muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine