Clean Eating

Spinach Quiche Muffins

by Sherri on October 21, 2014 · 0 commentsThis post may contain an affiliate link. Read my Disclosure Policy here

Spinach Quiche Muffins

As some of you may know, one of my favorite breakfast choices is this egg white scramble.  Well, I decided instead of making it every single morning, I would save some time and turn them into these great little Spinach quiche muffins that I make on Sunday.  I can just heat them up and have along with my oatmeal.

INGREDIENTS

1 TBSP coconut oil

2 cups of fresh baby spinach

7 eggs or 1 3/4 cup of egg whites or egg substitute. (I like to use more egg whites for a much healthier version of 1 3/4 cup of liquid egg white and 1-2 whole eggs)

1 8 oz package baby bella or white mushrooms, sliced or diced small

1/4 c. finely diced red bell pepper, optional

1/4 c. finely diced onion, optional

1/4 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.

DIRECTIONS

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

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Then add the spinach and cook for about 4 more minutes or until tender.

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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.

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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.

ENJOY!!

Spinach Quiche Muffins1

You may also like:

How to Make Fat Free Greek Yogurt

Asparagus Quiche

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