Best Spinach Quiche Muffins Recipes

Claudia's Low Fat Spinach & Bacon Quiche Muffins image

Provided by Claudia Dawn

Categories Breakfast

Time 40m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup turkey bacon, diced (approx 1/4 - 1/2 pounds)
3 ounces fat free cream cheese (softened)
1 1/4 cups Egg Beaters egg substitute (or 5 eggs, beaten)
1 cup milk
1/4 cup green onion, diced (optional)
1 cup low-fat cheddar cheese, shredded
1 (10 ounce) frozen spinach, thawed & liquid squeezed out
salt, to taste
pepper, to taste
1 (8 ounce) package refrigerated reduced-fat crescent rolls

Steps:

Preheat oven to 375 degrees.
Saute onions & garlic in olive oil, 1 minute.
Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
Add salt & pepper to taste to egg mixture.
Add bacon mixture, green onions, cheese and spinach to egg mixture.
Unroll crescent rolls.
Working with Â¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
Place Â¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
Repeat with remaining crescent rolls.
Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
When slightly cooled, run knife around muffin to release. Serve or store for later use.
Cool completely before storing in Ziplock bag.
When ready to serve, place muffin on plate and reheat in microwave.
Yield: 16 muffins.

Spinach Quiche Muffins image

Provided by joann boyer

Time 1h

Number Of Ingredients 11

1/2 c butter
3 clove garlic, chopped
1 small onion, chopped
1 pkg fresh spinach (10 oz)
4 eggs, beaten
1 can(s) mushrooms, drained (4.5 oz)
1 pkg Feta cheese, crumbled (4 oz)
1 pkg shredded cheddar cheese (8 oz)
1/2 c milk
salt and pepper
2 can(s) Pillsbury crescent dough

Steps:

1. Open the package of crescents. Roll the rolling pin over it lightly at the seems. Cut dough into 6 even squares.
2. Spray a 6 cup jumbo muffin pan with Pam. Press each dough square into the bottom and sides of each muffin cup.
3. In a medium skillet, melt butter. Saute garlic and onion until lightly browned.
4. Add fresh spinach to the skillet. Cook down.
5. When done put into a bowl. Mix together with the milk, spinach, mushrooms, Feta cheese, 1/2 cup cheddar cheese, eggs, salt, and pepper.
6. Pour mixture into each prepared muffin tin (put any leftover mixture in the fridge). Bake in preheated 375 degree oven for 15 minutes.
7. Sprinkle tops with remaining cheddar cheese and bake an additional 20-25 minutes until set in the center. Allow to stand for 10 minutes before serving.