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Spinach quiche Muffins

Yield: 12 muffins or 24 mini muffins

1/2 small onion, diced small
2 cloves garlic, chopped 
2 bunches fresh spinach, rough chop
1/4 teaspoon kosher salt 
2 whole large eggs 
4 large egg whites
8 ounces shredded part skim mozzarella

Preheat your oven to 375 degrees. (or 350 convection) 

In a large sauté pan over a medium flame, cook your onion for 2 minutes. Add your garlic, spinach and salt and cook until the spinach is completely wilted. In a large bowl, combine the cooked spinach mixture, eggs, egg whites and cheese. Mix thoroughly. 

Spray a muffins tin with oil spray and fill each cupcake space three quarters of the way. Bake for a total of 28 minutes  for large cupcakes or about 20 minutes for mini. You are just looking for them to be a light golden brown. I like to rotate the tray from front to back halfway through the cooking. 



Plan Ahead:

  • These last in the fridge for up to 6 days

  • These can be frozen for up to 1 month.

  • You can prepare and cook the vegetables the day before you plan to use them. 

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