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Screen Shot 2016 04 15 at 11.14.24 AM
Recipes

These 30-Minute Superfood Breakfast Muffins Will Last You a Week

This article is written by a student writer from the Spoon University at Middlebury chapter.

These gluten-free quiche cups are perfect for early morning breakfast on the go, and also make a great pre-workout bite to eat. Each batch makes about 12 muffins, so you can throw them in the freezer to reheat later. Not to mention, the protein from this snack will keep you fuller for longer, leaving less room for junk foods throughout the day.

Keep in mind, this recipe is fast and simple, so don’t be scared to play around with it! If you don’t like mushrooms, they can be substituted with bell peppers or asparagus. Need a visual? Watch a quick video tutorial here.

Spinach Quiche Cups

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesTotal time: 35 minutesServings:12 servings

Ingredients

Instructions

  1. Photo by Rafael Hernandez

    Pre-heat the oven to 375°F. Heat the olive oil in a large skillet, and slowly sauté the mushrooms for 5-6 minutes. Set aside.

  2. Photo by Rafael Hernandez

    Place spinach in a large skillet, add 1/4 cup of water, and cook spinach on medium heat. (When it’s done it will look wilted, about 3-4 minutes.)

  3. Photo by Rafael Hernandez

    Whisk the eggs in a large bowl until combined, then add sautéed spinach, mushrooms, cream, and cheese. Mix well.

  4. Photo by Rafael Hernandez

    Divide evenly among muffin cups, bake for 20-23 minutes.

  5. Photo by Rafael Hernandez

    Pop them out of the tray while they are still warm to prevent them from sticking.

Meredith is a Jersey girl with a passion for all things joyful.