Looking for a protein-packed breakfast that’s quick, portable, and packed with veggies? These Spinach Quiche Muffins check all the boxes. Light, fluffy, and loaded with savory flavor, they’re the perfect solution for busy mornings or a healthy brunch spread. Plus, they freeze beautifully—hello, meal prep win!
💚 Why You’ll Love These Mini Spinach Quiches
These muffin-sized quiches are a favorite because they’re:
✔️ High in protein
✔️ Low in carbs
✔️ Freezer-friendly
✔️ Customizable with your favorite add-ins
✔️ Kid-approved and great for lunchboxes
No crust, no fuss—just wholesome ingredients and flavor in every bite.
🛒 Ingredients You’ll Need
- Eggs – the base for fluffy quiche
- Milk – for creaminess (or use plant-based milk)
- Fresh or frozen spinach – a nutrient-dense green
- Cheese – cheddar, mozzarella, or feta work great
- Onion or scallions – for a savory boost
- Salt, pepper, garlic powder – simple but essential seasonings
- Optional: chopped mushrooms, tomatoes, bell peppers, or cooked bacon
👩🍳 Pro Tips for the Best Quiche Muffins
- Grease your muffin pan well or use silicone liners to prevent sticking
- Squeeze out excess water if using frozen spinach
- Let them cool fully before storing to avoid sogginess
- Reheat in the microwave or oven for an easy breakfast on-the-go
🔄 Variations to Try
- Add meat: diced ham, crumbled sausage, or turkey bacon
- Make it dairy-free: use plant-based milk and dairy-free cheese
- Try different cheeses: goat cheese, gruyère, or parmesan
- Add herbs: like dill, basil, or parsley for extra flavor
📖 Spinach Quiche Muffins Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yields: 12 muffins
Ingredients:
- 6 large eggs
- 1/2 cup milk (any kind)
- 1 cup chopped spinach (fresh or thawed from frozen)
- 1/2 cup shredded cheese (cheddar, mozzarella, or feta)
- 1/4 cup diced onion or scallions
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- Cooking spray or muffin liners
Instructions:
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone cups.
- In a large bowl, whisk together eggs and milk. Add spinach, cheese, onion, garlic powder, salt, and pepper. Mix well.
- Divide the mixture evenly among the muffin cups (about ¾ full each).
- Bake for 22–25 minutes, or until set and lightly golden on top.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
- Serve warm, or cool completely and store in an airtight container in the fridge for up to 5 days. Freeze for longer storage.
These Spinach Quiche Muffins are your new secret weapon for quick, healthy mornings. Enjoy them hot, cold, or on-the-go—they’re always delicious.