If you’re dreaming of a savory breakfast that feels a little bit fancy, but is actually a breeze to whip up, Spinach Quiche Muffins are about to become your go-to recipe. Each muffin is loaded with tender spinach, colorful bell peppers, and two delicious kinds of cheese, all nestled into a fluffy, protein-packed egg bite. Whether you need a make-ahead meal for busy mornings or a portable snack that’s both nutritious and satisfying, these muffins check every box. One bite and you’ll see why Spinach Quiche Muffins deserve a regular spot in your kitchen lineup!
Ingredients You’ll Need
The magic of Spinach Quiche Muffins lies in using just a handful of fresh, wholesome ingredients that deliver big-time flavor and color. Each one plays an important role, from the creamy cheeses to the pop of sweet bell pepper, ensuring these muffins are anything but boring.
- 6 large eggs: The ultimate base for quiche—provides structure, protein, and helps bind everything together.
- 1/2 cup milk: Makes the muffins light, fluffy, and adds creaminess to every bite.
- 1 cup fresh spinach, chopped: Brings a vibrant green color, earthy flavor, and a healthy dose of nutrients.
- 1/2 cup shredded cheddar cheese: Melts beautifully into the muffins, adding richness and that beloved cheesy flavor.
- 1/4 cup crumbled feta cheese: Gives a tangy, salty burst that complements the spinach perfectly.
- 1/4 cup diced onion: Adds gentle sweetness and depth of flavor.
- 1/4 cup diced red bell pepper: For a pop of color and natural sweetness, making every muffin a feast for the eyes.
- 1/2 teaspoon garlic powder: Infuses a subtle savory note without overwhelming the other ingredients.
- 1/2 teaspoon salt: Enhances all the flavors and ties everything together.
- 1/4 teaspoon black pepper: Adds just a touch of gentle heat and aromatic depth.
- 1 tablespoon olive oil or melted butter: Used for sautéing the veggies and adding richness to the muffins.
How to Make Spinach Quiche Muffins
Step 1: Prep the Oven and Muffin Tin
Set the mood for success by preheating your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with oil or line each cup with silicone baking cups. This quick prep keeps your Spinach Quiche Muffins from sticking and makes cleanup a breeze!
Step 2: Sauté the Vegetables
In a medium skillet over medium heat, add the olive oil or melted butter. When it’s shimmering, toss in the diced onions and red bell peppers. Sauté for 3–4 minutes until the onions go translucent and the peppers start to soften—they’ll smell irresistible!
Step 3: Mix Up the Egg Base
In a large mixing bowl, crack in your eggs and pour in the milk. Grab a whisk and beat the mixture until the eggs and milk are fully combined—this is the foundation of your Spinach Quiche Muffins, so don’t skimp on the whisking!
Step 4: Add the Greens, Cheese, and Veggies
Toss chopped spinach, your sautéed onion and pepper, shredded cheddar, crumbled feta, garlic powder, salt, and black pepper into the egg mixture. Stir well to distribute the ingredients evenly—every muffin should get a little bit of everything!
Step 5: Fill and Bake
Carefully pour or scoop the egg mixture into each prepared muffin cup, filling about three-quarters full. Pop the tray in the oven and bake for 18–20 minutes, or until the tops are set and just turning golden. Let your Spinach Quiche Muffins cool for a few minutes before easing them out of the pan. They’re best enjoyed warm, but also perfect at room temp!
How to Serve Spinach Quiche Muffins
Garnishes
Jazz up your Spinach Quiche Muffins by topping each with a sprinkle of extra feta, a dash of freshly cracked black pepper, or a drizzle of hot sauce. Fresh chopped herbs like parsley or chives also bring a lovely pop of color and garden-fresh flavor.
Side Dishes
Pair these savory muffins with a crisp green salad, a juicy fruit platter, or roasted potatoes for a light yet satisfying brunch spread. For a speedy weekday breakfast, they work beautifully with a slice of whole-grain toast or a dollop of thick Greek yogurt.
Creative Ways to Present
Arrange your Spinach Quiche Muffins on a tiered serving tray for brunch gatherings, or tuck them into paper muffin liners in a lunchbox for an on-the-go snack. For a party, serve them alongside mini muffins with different fillings so everyone can try a few flavors!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Spinach Quiche Muffins in an airtight container in the refrigerator for up to 4 days. They’re just as tasty chilled or can be easily reheated for a quick grab-and-go breakfast or snack.
Freezing
To freeze, let the muffins cool completely, then arrange them in a single layer in a freezer-safe container or bag. They’ll keep their texture and flavor for up to 2 months—simply thaw in the fridge overnight or pop them straight into the microwave from frozen!
Reheating
For best results, reheat Spinach Quiche Muffins in the microwave for about 30 seconds per muffin, or place them in a 325°F (160°C) oven for 8–10 minutes. Either way, they’ll taste just as fresh and delicious as when you first baked them!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw the frozen spinach, squeeze out as much liquid as possible, and use about 2/3 cup packed. Your Spinach Quiche Muffins will still turn out wonderfully tasty and full of color.
Do I have to add both kinds of cheese?
Not at all—just use what you love or have on hand! Cheddar melts smoothly and gives a rich flavor, while feta brings a tangy punch. You can use one, both, or substitute with other cheeses like Swiss or mozzarella.
Can I add meat to these muffins?
Definitely! Try adding cooked bacon, ham, or sausage for extra flavor and protein. Just make sure to dice it small and add it in with the other fillings before baking your Spinach Quiche Muffins.
Can I make these muffins dairy-free?
Yes, you can! Swap the milk for your favorite unsweetened plant-based milk, and use a dairy-free cheese or simply omit the cheese altogether. They’ll still set beautifully and taste fantastic.
How can I prevent the muffins from sticking to the pan?
Be sure to grease your muffin pan well with oil or use silicone baking cups. Let the muffins cool a few minutes before removing—they’ll release much easier and keep their perfect shape.
Final Thoughts
If you’re ready for a breakfast that’s simple, nourishing, and full of flavor, give Spinach Quiche Muffins a try! They’re endlessly adaptable, easy to meal-prep, and guaranteed to brighten up your table. Happy baking!
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Spinach Quiche Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian, Gluten-Free
Description
These Spinach Quiche Muffins are a delightful and convenient way to enjoy a savory breakfast option on the go. Packed with fresh spinach, cheeses, and flavorful seasonings, these muffins are sure to become a favorite in your household.
Ingredients
Eggs:
6 large eggs
Milk:
1/2 cup
Spinach:
1 cup fresh spinach, chopped
Cheddar Cheese:
1/2 cup shredded
Feta Cheese:
1/4 cup crumbled
Onion:
1/4 cup diced
Red Bell Pepper:
1/4 cup diced
Garlic Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Olive Oil or Melted Butter:
1 tablespoon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone baking cups.
- Sauté Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper and sauté for 3-4 minutes until softened.
- Prepare Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the chopped spinach, sautéed onion and pepper, cheddar cheese, feta cheese, garlic powder, salt, and black pepper.
- Fill Muffin Cups: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake: Bake for 18-20 minutes, or until the muffins are set and lightly golden on top.
- Cool and Serve: Let cool for a few minutes before removing from the pan. Serve warm or at room temperature.
Notes
- These muffins can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Reheat in the microwave for a quick breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
