Biscuit Muffin Stuffed with Spinach and Zucchini

My Daily Pastry - Biscuit Muffin Stuffed with Spinach and Zucchini

Biscuit Muffin Stuffed with Spinach and Zucchini – so yum!!!

Most often when I attempt my own special creation, it turns out as such, “special.” However, I was pleasantly surprised that this recipe turned out to be super delicious! It makes about 12 muffin biscuits.


1/4 cup mayo – but can also substitute in anything creamy, such as cream, whole milk, cream cheese, etc.
3 eggs
1/4 – 1/2 cup shredded mozzarella cheese – can sub in any other kind of cheese.
1/2 cup cooked spinach (frozen or fresh, I used fresh)
1 medium zucchini
1 teaspoon vegetable oil (or any other kind used for stir fry)
1 16oz. container of biscuit dough
vegetable oil spray


  1. Pre-heat your oven at 350 degrees.
  2. Cup up the zucchini into 1 inch pieces. I cut the zucchini halfway long and short-wise. You want to slice them thinly since you don’t want big chunks in the biscuits muffins.
  3. Pour in your 1 teaspoon of vegetable oil, but feel free to use canola oil, olive oil, etc., really any kind of oil you’d use to stir fry vegetables.
  4. Put the fire on high and let the pan warm with the oil for 15 seconds. Then dump in your zucchini and spinach, lower the heat very slightly, and let it stir fry for about 5 minutes. Continue to mix/flip the veggies throughout so they don’t burn. Once the zucchini turns a different color (it should look “transluscent”), and once your spinach softens, turn the fire off and set aside to cool.
  5. Use
  6. Beat your three eggs. Mix in your mayo and cheese. The eggs and mayo doesn’t need to be room temperature, though that helps just slightly so it doesn’t clump.
  7. Clear a relatively large surface to roll out your biscuit muffin dough. Heavily flour both the surface and your rolling pin. Since biscuit dough is so fluffy/poofy, the dough bounces back a little when you roll it out. You really have to make a point to keep re-flouring and re-rolling so that the dough stays flat. You’ll have to stretch it out a bit.
  8. Cut up the dough evenly to make 12 biscuit muffins.
  9. Use your vegetable oil spray, and heavily spray the bottom and sides in the muffin tin. This is really important, since they will absolutely stick to the pan without it!
  10. Carefully peel off your dough from the surface and place into muffin tin. You’ll likely need to use your fingers to finagle/spread the dough a little more.
  11. Evenly split the egg/spinach/zucchini mixture among the 12 muffins. Don’t worry if the egg mixture is a little higher than the dough – the egg will cook and solidify. You’ll just need to make sure you scrap the sides before removing from the tin.
  12. Bake in oven for 15-18 minutes. Let cool for 5 minutes, and remove from the tin. Enjoy!


You can substitute/add in almost any other vegetable for this recipe – artichoke, green peppers, bell peppers, mushrooms, kale, collard greens, eggplant, etc. are one of many great options. Also if you’d like to bake a more thin-crust/crispy version of this, you can use crescent roll dough, and the result will be less bready and more quiche-y.


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