Spinach Quiche Muffins Recipes

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.

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

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 ¼ 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 ¼ 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
• Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
• Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
• Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
• Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
• Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.