Spinach Quiche Muffins

Table of Contents

A delightful combination of spinach, eggs, cheese, and seasonings, these mini quiches are perfect for breakfast, brunch, or a healthy snack. Easy to make and customizable to your taste, they are a portable, wholesome treat for any occasion.

These Spinach Quiche Muffins are a delightful, protein-packed breakfast or snack. They’re light, fluffy, and filled with savory goodness, making them perfect for meal prep. Whether you’re looking for a quick grab-and-go breakfast or a healthy brunch option, these muffins are packed with flavor and nutrition. Plus, they’re customizable—add your favorite cheeses, veggies, or even cooked beef for extra taste!

Prep Time: 10 minutes

Cook Time: 18-22 minutes

Total Time: 30-35 minutes

Servings: 12 muffins

Ingredients:

6 large eggs

1/3 cup milk

1 cup fresh spinach, chopped

1/2 cup shredded cheese (cheddar, feta, or mozzarella)

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder (optional)

1/4 teaspoon onion powder (optional)

Muffin liners or non-stick spray

Instructions:

Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease with non-stick spray.

Prepare the egg mixture

In a bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder.

Add the spinach and cheese

Stir in the chopped spinach and shredded cheese.

Fill the muffin cups

Pour the mixture evenly into the muffin tin, filling each about 3/4 full.

Bake

for 18-22 minutes, or until the eggs are fully set and the tops are slightly golden.

Tips & Variations for Spinach Quiche Muffins

Tips for the Best Quiche Muffins

Use fresh or frozen spinach – If using frozen spinach, thaw and squeeze out excess moisture to prevent sogginess.

Whisk well – Make sure to whisk the eggs and milk thoroughly for a light and fluffy texture.

Grease the muffin tin – Even if using liners, a light spray of oil helps prevent sticking.

Let them cool slightly – This makes them easier to remove and allows flavors to settle.

Meal prep friendly – Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Flavor Variations

Cheese Lover’s Muffins – Mix in feta, mozzarella, or gouda for an extra cheesy bite.

Meaty Option – Add cooked crumbled bacon, sausage, or diced ham for a heartier version.

Veggie Boost – Toss in diced bell peppers, mushrooms, or cherry tomatoes for extra color and flavor.

Spicy Kick – Add a pinch of red pepper flakes or diced jalapeños for a little heat.

Herb Infusion – Try adding fresh basil, dill, or chives for a burst of fresh flavor.

Q&A

Q: Can I make these muffins dairy-free?
A: Yes! Substitute the milk with almond, oat, or coconut milk, and use dairy-free cheese or skip the cheese entirely.

Q: How do I store and reheat them?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 20-30 seconds or in the air fryer at 300°F (150°C) for 3-4 minutes.

Q: Can I freeze these muffins?
A: Absolutely! Let them cool completely, then store them in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Q: Can I use egg whites instead of whole eggs?
A: Yes! Replace each whole egg with two egg whites for a lower-fat option.

Q: Can I make these in an air fryer?
A: Yes! Cook at 325°F (163°C) for about 12-15 minutes, checking for doneness with a toothpick.

Nutrition (Per Muffin, Approximate)

Calories: 90-120 kcal

Protein: 7g

Carbs: 2g

Fat: 7g

Fiber: 0.5g

Sugar: 1g

Nutritional values may vary based on ingredients used.