Spinach Quiche Muffins are about to become your new morning obsession! Imagine all the creamy, cheesy goodness of classic quiche, but baked up into perfectly portioned, hand-held bites. These little wonders are incredibly easy to whip up with everyday ingredients, loaded with fresh spinach and gooey cheddar, and you can serve them warm for brunch, grab them on-the-go for breakfast, or tuck them into lunchboxes. The best part? Spinach Quiche Muffins are just as tasty hot from the oven as they are cold from the fridge, making them a meal prep superstar you’ll crave all week long.

Spinach Quiche Muffins Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple ingredients to make Spinach Quiche Muffins, but each one really pulls its weight in flavor, texture, and satisfying color. From creamy eggs to vibrant spinach and sharp cheddar, everything here plays an essential role in creating delightful mini quiches everyone will love.

6 large eggs: The rich, protein-packed base that holds these muffins together and makes them fluffy.
1/2 cup milk: Adds just the right creaminess and helps the muffins stay extra tender.
1 cup fresh spinach, chopped: For a pop of color, nutrients, and that distinctly earthy, green flavor.
1/2 cup shredded cheddar cheese: Sharp, melty cheddar brings a comforting, luscious edge to every bite.
1/4 cup diced onion: A little onion goes a long way for savory depth and subtle sweetness.
1/4 cup cooked and crumbled bacon or diced ham (optional): For those who love a smoky, meaty touch—feel free to skip for a vegetarian version!
1/2 teaspoon salt: Essential for bringing all the flavors into beautiful balance.
1/4 teaspoon black pepper: Adds gentle heat and complexity.
1/4 teaspoon garlic powder: For extra savory punch without overpowering the delicate spinach.
Cooking spray or butter for muffin tin: Ensures your Spinach Quiche Muffins pop right out, golden and perfect.

How to Make Spinach Quiche Muffins

Step 1: Prep Your Pan and Oven

First, preheat your oven to 350°F (175°C). Next, grab a standard 12-cup muffin tin and lightly coat each well with cooking spray or swipe it with butter. This simple step guarantees that you’ll be able to pop the finished muffins out without any fuss or sticking—no lost corners allowed!

Step 2: Whisk the Egg Mixture

In a big mixing bowl, crack in all six large eggs, then pour in your milk. Whisk them together until completely blended and lightly frothy—this will help your Spinach Quiche Muffins bake up tender and uniform.

Step 3: Add the Veggies and Cheese

Fold the chopped spinach, shredded cheddar, and diced onion into your egg mixture. Make sure the spinach is nicely distributed so you get those signature green flecks in every muffin. If you’re using bacon or ham, now’s the time to stir that in. Sprinkle in the salt, black pepper, and garlic powder, and give the whole mixture one more good stir so all the flavors mingle together.

Step 4: Fill the Muffin Tin

Pour the egg and veggie mixture evenly into your prepared muffin tin, filling each well about three-quarters of the way up. Use a ladle or large spoon for neatness. The mixture will puff and rise as it bakes, so don’t overfill!

Step 5: Bake to Golden Perfection

Slide the muffin tin into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re ready when the muffins are set in the center, lightly puffed, and golden on top. A quick poke with a toothpick should come out clean.

Step 6: Cool and Enjoy

Let your Spinach Quiche Muffins cool in the tin for 5 minutes before running a butter knife around each to loosen and lift them out. They’re heavenly enjoyed warm, but also fantastic at room temperature.

How to Serve Spinach Quiche Muffins

Garnishes

Dress up your Spinach Quiche Muffins with a sprinkle of fresh chives, a dusting of additional cheddar, or a touch of cracked black pepper right before serving. Fresh herbs like parsley or dill bring a burst of color and fragrance, while a dollop of sour cream or salsa gives a tangy kick for brunch lovers.

Side Dishes

Pair these quiche muffins with a simple green salad or a platter of fresh fruit for a light, balanced meal. For a heartier breakfast, add crispy roasted potatoes or toasted English muffins on the side. These mini quiches also sit beautifully on a brunch board beside smoked salmon, bagels, or mini pastries.

Creative Ways to Present

For entertaining, arrange Spinach Quiche Muffins on a pretty cake stand or tuck them into colorful muffin papers for a festive touch. Stack them in a picnic basket for outdoor brunches, or pack them in snack boxes for easy grab-and-go lunches. You can even slice them in half and fill with sliced avocado or roasted tomatoes for a fun mini sandwich twist!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Spinach Quiche Muffins in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to four days, making them a lifesaver for quick weekday breakfasts or easy, wholesome snacks.

Freezing

These muffins freeze beautifully! Simply wrap each muffin individually or place them in a freezer-safe bag. They’ll keep their taste and texture for up to three months. Thaw overnight in the fridge, or pop directly into the microwave for a speedy defrost.

Reheating

To reheat, just microwave a muffin or two on a plate for 20–30 seconds, or warm them gently in a toaster oven at 300°F until heated through. For a slightly crisped edge, don’t be shy about using your oven. No one will ever guess they weren’t freshly baked!

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw about 1/2 cup of frozen chopped spinach, squeeze out all the excess moisture, and add it as you would fresh. It works beautifully and saves time.

What other cheeses can I use in Spinach Quiche Muffins?

Feel free to get creative! Gruyere, feta, or Swiss are all lovely substitutes for cheddar and each brings its own special zing. You can even combine two cheeses for extra flavor.

Are these muffins gluten-free?

Yes! There’s no flour or breadcrumbs in the mixture, so Spinach Quiche Muffins are naturally gluten-free and friendly for most diets.

Can I make these without meat?

Definitely. Just leave out the bacon or ham for a tasty vegetarian version. You can also swap in extra veggies like bell peppers or mushrooms to boost the flavor and color even further.

How do I keep my muffins from sticking to the pan?

Be generous with greasing your muffin tin—use plenty of cooking spray or butter, and don’t forget the edges! If you’re worried about sticking, silicone muffin liners or paper cups work great too.

Final Thoughts

I hope you’ll give these Spinach Quiche Muffins a try—you’ll be amazed by how effortlessly delicious and versatile this recipe is! Whether you’re prepping for brunch, packing lunches, or stocking your freezer with wholesome snacks, these little gems have you covered. Happy baking!

Spinach Quiche Muffins Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Spinach Quiche Muffins are a delightful and convenient way to enjoy a savory breakfast or snack. Packed with fresh spinach, cheddar cheese, and a hint of bacon, these mini quiches are gluten-free and perfect for meal prep.

Ingredients

Scale

Eggs:

6 large eggs

Milk:

1/2 cup milk

Spinach:

1 cup fresh spinach, chopped

Cheddar Cheese:

1/2 cup shredded cheddar cheese

Onion:

1/4 cup diced onion

Bacon or Ham (optional):

1/4 cup cooked and crumbled bacon or diced ham

Salt:

1/2 teaspoon salt

Black Pepper:

1/4 teaspoon black pepper

Garlic Powder:

1/4 teaspoon garlic powder

Cooking Spray or Butter:

for muffin tin

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or butter.
Prepare the Quiche Mixture: In a large bowl, whisk together eggs and milk until smooth. Stir in chopped spinach, cheddar cheese, onion, bacon or ham, salt, pepper, and garlic powder.
Fill the Muffin Cups: Pour the mixture evenly into the prepared muffin cups, filling about 3/4 full.
Bake: Bake for 18–22 minutes or until the quiches are set and lightly golden on top.
Cool and Serve: Let cool for 5 minutes before removing from the tin.

Notes

Customize with your favorite vegetables like bell peppers, mushrooms, or tomatoes.
These quiche muffins are great for meal prep and reheat well for breakfasts or snacks.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American