Muffin Sized Breakfast Quiche
Start your morning with these delightful Muffin-Sized Breakfast Quiches—perfectly portioned, protein-packed bites that are as versatile as they are delicious! Made with a wholesome blend of fluffy eggs, melty cheddar cheese, fresh spinach, and vibrant red bell peppers, these mini quiches are baked in a muffin tin for easy prep and minimal cleanup. Customize each quiche with crispy bacon, savory sausage, or your favorite vegetarian mix-ins for a family-friendly breakfast or meal prep option. Ready in just 40 minutes, these golden, handheld quiches are ideal for busy mornings, brunch gatherings, or as a make-ahead snack. With their customizable filling possibilities and convenient size, they’re a must-try addition to your breakfast rotation! Perfect for keywords like "easy breakfast recipes," "meal prep breakfasts," and "mini quiche ideas."
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Recipe Information
Ingredients
- 6 large eggs
- 0.5 cups milk
- 0.75 cups cheddar cheese
- 1 cups spinach
- 0.5 cups red bell pepper
- 0.5 cups cooked bacon or sausage
- 0.25 cups green onions
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 teaspoons olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with olive oil or cooking spray to prevent sticking.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and slightly frothy.
Chop the spinach, bell pepper, and green onions into small pieces. If using bacon or sausage, ensure they are fully cooked and crumbled or diced.
Distribute the chopped spinach, bell pepper, cooked bacon or sausage, and green onions evenly into the greased muffin cups. Each cup should be about halfway full.
Add a sprinkle of shredded cheddar cheese to each cup on top of the vegetables and protein.
Carefully pour the egg mixture into each muffin cup, filling them almost to the top but leaving a small gap to allow for expansion during baking.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the quiches are puffed up and golden on top. A toothpick inserted into the center should come out clean.
Remove the muffin tin from the oven and let the quiches cool for 5 minutes. Use a knife to gently loosen the edges, then carefully lift them out of the tin.
Serve warm or let the quiches cool completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for a quick on-the-go breakfast.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1334 mg | 445% | |
| Sodium | 4470 mg | 194% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 9.8 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 730 mg | 56% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1851 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
