Spinach Quiche Muffins
Try this Spinach Quiche Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- pepper to taste
- 1 tbsp coconut oil
- 2 cups of fresh baby spinach (1 cup if you don't prefer l
- 7 eggs or 1 3/4 cup of egg whites or egg substitute.
- 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.
- you can really add whatever you'd like to these. g bacon, asparagus, broccoli, etc. be creative.
- Carbohydrate 0.05670875 g
- Cholesterol 0 mg
- Fat 1.13618583333333 g
- Fiber 0.0231875 g
- Protein 0.00958125 g
- Saturated Fat 0.981190833333333 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.0385 mg
- Sugar 0.03352125 g
- Trans Fat 0.0669891666666669 g
- Calories 10 calories
Preheat oven to 350 degreesHeat coconut oil in a large skillet on medium heat.Saute the mushrooms (and onions and peppers if using) for about 5-6 minutesThen 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.
