Description

Quiche muffins are a crustless, protein-packed twist on the classic French quiche. These mini, savory egg cups are perfect for busy mornings, meal prep, brunches, or school lunches. Made in muffin tins and loaded with customizable fillings like cheese, veggies, and meats, they’re portable, low-carb, and full of flavor. Whether you go vegetarian or protein-rich, these muffins make a satisfying and convenient breakfast option.

Ingredients

Scale

6 large eggs
1/2 cup milk or cream (or dairy-free alternative)
1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
1 cup chopped cooked vegetables (e.g., spinach, bell pepper, mushrooms)
1/2 cup cooked protein (e.g., diced chicken, turkey, or plant-based sausage)
Salt and pepper, to taste
Optional: herbs (parsley, dill, or basil), garlic powder, paprika

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Instructions

Preheat oven to 350°F (175°C).
Grease a 12-cup muffin tin or use silicone liners.
Chop and prep all vegetables and proteins. Cook them if necessary and let them cool slightly.
In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth.
Divide chopped fillings evenly among the muffin cups.
Pour the egg mixture into each cup, filling them about 3/4 full.
Top with shredded cheese and optional herbs or spices.
Bake for 20–25 minutes, or until the centers are set and the tops are lightly golden.
Let cool in the pan for 5 minutes before removing. Serve warm or store for later.

Notes

Avoid using raw, watery vegetables like zucchini or spinach without cooking them first.

You can mix and match fillings in the same batch for variety.

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Reheat in the microwave for 30–60 seconds or in the oven at 350°F for 10–15 minutes.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: French-American