Description

Mini quiche-style muffins packed with spinach and cheese, ideal for a protein-rich, portable snack or breakfast. Easy to make, versatile, and satisfying.

Ingredients

4 large eggs

½ cup milk or cream

2–3 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)

1 cup shredded cheese (cheddar, feta, or your choice)

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper, to taste

Optional: diced bell peppers

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Instructions

Preheat oven to 375 °F (190 °C) and grease a standard muffin tin.
If using fresh spinach, sauté until wilted and drain. If using frozen spinach, thaw and squeeze dry.
Whisk together eggs, milk or cream, garlic powder, onion powder, salt, and pepper in a mixing bowl.
Fold in spinach, cheese, and optional diced bell peppers.
Divide mixture evenly among muffin cups, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Let muffins cool slightly before removing from the tin. Serve warm or at room temperature.

Notes

Add bacon, ham, or sausage for a meaty version.
Swap spinach with kale or chard for variety.
Use any cheese like Swiss or goat cheese for different flavors.
Add sun-dried tomatoes or green onions for extra zest.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 1g
Sodium: 210mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 10g
Cholesterol: 130mg