Introduction
These Quiche Florentine Egg Muffins let you enjoy all the creamy, cheesy goodness of a classic quiche in a quick, portable form. They’re perfectly customizable for busy mornings and packed with the savory flavor of garlicky spinach. You can make a batch ahead and have a delicious, protein-rich breakfast ready to go all week.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 12 muffins
Ingredients
- 12 large eggs
- 1/4 cup heavy cream or whole milk
- 2 cups fresh spinach, chopped
- 1 clove garlic, minced
- 1 cup white cheddar, shredded
- 1/2 cup parmesan cheese, shredded
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a standard 12-cup muffin tin with non-stick cooking spray or butter.
- In a large bowl, whisk together the eggs, heavy cream (or milk), salt, and black pepper until fully combined and slightly frothy.
- Stir the chopped spinach, minced garlic, shredded white cheddar, and shredded parmesan cheese into the egg mixture.
- Evenly divide the egg and spinach mixture among the 12 prepared muffin cups, filling each about 3/4 full.
- Bake for 15-18 minutes, or until the egg muffins are completely set in the center and the edges are just beginning to turn golden brown.
- Let the muffins cool in the pan for 5 minutes before carefully running a knife around the edges to loosen and remove them. Serve warm.
Variations
- Fluffier Texture: Separate the eggs. Whip the egg whites to soft peaks and fold them into the yolk and cheese mixture at the very end for an airier, soufflé-like texture.
- Crispy Crust: Lightly press a small spoonful of seasoned breadcrumbs or crushed croutons into the bottom of each greased muffin cup before adding the egg mixture.
- Single-Serve Quiche: For a more formal presentation, bake the mixture in greased ramekins or small oven-safe bowls, extending the cook time to 20-25 minutes.
- Flavor Boost: Add a pinch of nutmeg or a dash of hot sauce directly to the egg mixture before baking to enhance the savory profile.
Tips for Success
- To prevent sticking, ensure your muffin tin is very well-greased, or consider using silicone muffin liners.
- Wring out the chopped spinach in a clean kitchen towel if it seems very wet; this prevents the muffins from becoming soggy.
- For perfectly cooked muffins, check for doneness by inserting a toothpick into the center of one—it should come out clean.
- Allow the muffins to rest in the pan for a few minutes after baking; they will firm up and be much easier to remove intact.
Storage & Reheating
Store cooled egg muffins in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a microwave-safe plate and warm for 30-45 seconds, or until heated through. For a crispier exterior, reheat in a toaster oven or conventional oven at 350°F for about 8-10 minutes.
FAQ
Can I use frozen spinach?
Yes, you can substitute with thawed frozen spinach. Be sure to squeeze it very thoroughly in a towel to remove all excess liquid before adding it to the mixture.
Why are my egg muffins soggy?
Sogginess is usually caused by excess moisture from the spinach or undercooking. Ensure spinach is well-dried and bake until a toothpick inserted comes out clean.
Can I make these egg muffins dairy-free?
Yes, simply omit the cream/milk and cheeses. The muffins will be less rich but still hold together. You may want to add a bit more seasoning to compensate for the lost flavor.
How do I know when they are done baking?
The muffins are done when the tops are lightly golden and the centers feel firm to a light touch. They will also pull away slightly from the sides of the muffin cup.
Can I freeze these egg muffins?
Absolutely. Let them cool completely, then flash-freeze on a baking sheet before transferring to a freezer bag. They can be frozen for up to 2 months. Reheat from frozen in the microwave or oven.
What’s the difference between using heavy cream and whole milk?
Heavy cream will yield a richer, more custardy texture, while whole milk creates a slightly lighter result. Both work wonderfully.
