Description
These muffin tin mini quiches are fluffy, savory, and perfectly portioned for breakfast meal prep, brunch, or quick snacks. Made with eggs, milk, cheese, and your favorite veggies (plus optional cooked meat), they bake up golden and tender—easy to customize and freezer-friendly.
Ingredients
6 large eggs
1 cup milk
1 cup shredded cheese (cheddar, mozzarella, or Colby-Jack)
1 cup finely chopped vegetables (bell pepper, spinach, onion, mushrooms, etc.)
1/2 cup cooked meat, diced (optional — chicken, turkey, or beef)
1 tsp dried herbs (Italian seasoning, parsley, or mixed herbs)
Salt, to taste
Black pepper, to taste
Cooking spray, for greasing
Instructions
1. Preheat oven to 375°F (190°C). Spray a standard 12-cup muffin tin well with cooking spray.
2. In a large bowl, whisk the eggs, milk, dried herbs, salt, and pepper until smooth.
3. Stir in the shredded cheese, chopped vegetables, and cooked meat (if using).
4. Divide the mixture evenly between muffin cups, filling each about 3/4 full.
5. Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
6. Cool in the pan for 5 minutes, then gently loosen edges and lift out.
7. Serve warm, or cool completely for storing and reheating.
Notes
Vegetable ideas: bell peppers, spinach, onions, mushrooms, zucchini, broccoli (finely chopped).
Cheese swaps: cheddar, mozzarella, mild Swiss, or Monterey Jack.
Make-ahead: refrigerate in an airtight container up to 4 days.
Freeze: wrap individually and freeze up to 2 months.
Reheat: microwave 30–60 seconds (from fridge) or 60–90 seconds (from frozen), until hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 120
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg