Hey y'all! Whether you're planning a cozy weekend gathering or just love whipping up fresh, flavorful bites, these Spring Veggie Quiche Muffins for Moms Who Host Brunch are your new go-to. Packed with vibrant veggies, creamy cheese, and fluffy eggs, they’re as delicious as they are versatile—ideal for brunch, meal prepping, or even a savory snack on the run. Let’s get cooking!
Why You'll Love This Spring Veggie Quiche Muffins for Moms Who Host Brunch Recipe
- These muffins are ultra-portable, making them perfect for hosting or on-the-go breakfasts.
- The fresh spring vegetables add a burst of color, nutrients, and flavor in every bite.
- They're endlessly customizable—use whatever veggies or cheese you have on hand!
- Quick prep and bake time means you can enjoy them any day of the week.
- Kids and adults alike will love the fluffy texture and savory taste.
Ingredients for Spring Veggie Quiche Muffins for Moms Who Host Brunch
- 6 large eggs
- ⅓ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup crumbled feta cheese
- ¾ cup diced asparagus (about 6 spears)
- ½ cup finely chopped red bell pepper
- ½ cup sliced green onions
- ½ cup baby spinach, chopped
- 1 tablespoon olive oil
- Nonstick cooking spray
Directions: How to Make Spring Veggie Quiche Muffins for Moms Who Host Brunch
Step 1: Prep the Muffin Tin and Veggies
Preheat your oven to 350°F (175°C). Spray a 12-cup nonstick muffin tin generously with cooking spray. In a skillet, heat olive oil over medium heat and sauté asparagus, red bell pepper, and green onions for 3-4 minutes until softened.
Step 2: Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is light and fluffy.
Step 3: Assemble the Muffins
Divide the sautéed veggies and chopped spinach evenly among the muffin cups. Sprinkle cheddar and feta cheese over the veggies. Pour the egg mixture evenly over all 12 cups, filling about ¾ full.
Step 4: Bake Your Spring Veggie Quiche Muffins for Moms Who Host Brunch
Bake in the preheated oven for 18-22 minutes, or until the muffins are puffed, set, and lightly golden. Let them cool in the tin for 5 minutes before running a butter knife around the edges and removing. Serve warm or at room temperature.
Notes & Helpful Tips for Spring Veggie Quiche Muffins for Moms Who Host Brunch
- Be sure to thoroughly grease your muffin tin to prevent sticking—silicone muffin pans work especially well (learn more about choosing muffin pans).
- If using watery veggies like zucchini, squeeze out excess moisture to avoid soggy muffins.
- These muffins are naturally gluten-free, but double-check your cheese and seasonings if you have sensitivities.
Variations on Spring Veggie Quiche Muffins for Moms Who Host Brunch
- Mediterranean: Swap feta for goat cheese and add sun-dried tomatoes and olives.
- Protein-Packed: Add diced cooked ham or turkey sausage for a meaty twist.
- Dairy-Free: Use plant-based cheese and milk alternatives for a vegan-friendly brunch option.
Required Equipment for Spring Veggie Quiche Muffins for Moms Who Host Brunch
- 12-cup muffin tin (nonstick or silicone)
- Mixing bowls
- Whisk
- Skillet
- Measuring cups and spoons
- Butter knife or spatula
Storage Instructions for Spring Veggie Quiche Muffins for Moms Who Host Brunch
Store cooled muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap them individually and freeze for up to 2 months. Reheat in the microwave for 30-40 seconds or in a 325°F oven for 8-10 minutes.
Suggested Pairings & Serving Recommendations
- Serve with a fresh fruit salad and crusty sourdough bread for a complete brunch spread.
- Pair with mimosas, herbal iced tea, or a light green salad for a refreshing meal.
- These muffins also make a fantastic lunchbox addition for busy weekdays!
Pro Tips for Making the Best Spring Veggie Quiche Muffins for Moms Who Host Brunch
- Let the muffins cool slightly before removing from the tin to prevent breaking apart.
- Experiment with seasonal veggies for different flavor profiles—peas, leeks, or mushrooms work beautifully (more tips on cooking with seasonal vegetables).
- Don’t overbake—the muffins should be just set in the center for the fluffiest texture.
FAQ: Spring Veggie Quiche Muffins for Moms Who Host Brunch
- Can I prepare these muffins ahead of time?
- Absolutely! Store them in the fridge and reheat gently for a quick brunch solution.
- Can I use other veggies?
- Yes, feel free to use whatever spring vegetables you have on hand—just cut them small and sauté first.
- Are these muffins healthy?
- They’re loaded with protein, vitamins, and fiber. For more on egg nutrition, check out this guide from Healthline.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 6 large eggs
- ½ cup whole milk
- ½ cup shredded cheddar cheese
- ½ cup diced asparagus
- ½ cup chopped baby spinach
- ⅓ cup diced red bell pepper
- ¼ cup sliced green onions
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
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2In a skillet over medium heat, add olive oil. Sauté asparagus, red bell pepper, and green onions for 3-4 minutes until slightly softened. Stir in chopped spinach and cook for 1 more minute. Remove from heat.
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3In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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4Add the sautéed vegetables and shredded cheddar cheese to the egg mixture. Stir until evenly distributed.
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5Divide the mixture evenly among the muffin cups, filling each about ¾ full.
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6Bake for 22-25 minutes, or until the quiche muffins are set and lightly golden. Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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