These Breakfast Quiche Muffins are the perfect grab-and-go meal! Packed with eggs, veggies, and cheese, they’re a protein-rich start to your day that’s both delicious and easy to make. Ideal for busy mornings, meal prep, or even a weekend brunch spread, these mini quiches are endlessly customizable and sure to be a family favorite.
Why You’ll Love These Breakfast Quiche Muffins
- Great for Meal Prep: Make a batch and enjoy them all week!
- Portable and Freezable: Perfect for busy mornings when you need something quick.
- Versatile Ingredients: Use your favorite veggies, cheese, and even meat if desired.
Ingredients for Breakfast Quiche Muffins
- 8 large eggs
- 1/4 cup milk (any kind, including plant-based)
- Salt and black pepper, to taste
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup baby spinach, chopped
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 cup turkey bacon
- Cooking spray or muffin liners
Tools You’ll Need
- Muffin tin (12-cup)
- Whisk
- Mixing bowl
- Ladle or measuring cup for pouring
How to Make Breakfast Quiche Muffins
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line with muffin liners.
Step 2: Prepare the Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Step 3: Add Fillings
- Divide the spinach, bell pepper, onion, cherry tomatoes, and turkey bacon evenly among the muffin cups.
- Sprinkle a little shredded cheese on top of each muffin cup filling.
Step 4: Pour in the Eggs
- Using a ladle or measuring cup, carefully pour the egg mixture over the fillings in each muffin cup, filling them about 3/4 of the way.
Step 5: Bake the Quiche Muffins
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are set and slightly golden on top.
Step 6: Cool and Serve
- Allow the quiche muffins to cool in the tin for a few minutes, then gently remove them. Serve warm, or let them cool completely for storage.
Serving Suggestions
These quiche muffins are delicious on their own, but you can serve them with fresh fruit, a side of whole-grain toast, or a dollop of salsa for extra flavor.
Tips for the Best Breakfast Quiche Muffins
- Avoid Overfilling: The muffins will puff up while baking, so leave a little room in each cup.
- Use Fresh Veggies: Fresh ingredients add more flavor and texture to the quiche muffins.
- Try Different Cheeses: Experiment with feta, Swiss, or pepper jack cheese for a unique twist.
Storage Instructions
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: Wrap each muffin individually in plastic wrap and store in a freezer bag for up to 2 months. To reheat, microwave for 1 minute or until warmed through.
Frequently Asked Questions (FAQ)
Q1: Can I make these muffins dairy-free?
A: Yes! Use a dairy-free milk like almond or oat and skip the cheese or use a dairy-free cheese alternative.
Q2: Can I add other vegetables?
A: Definitely! Try mushrooms, zucchini, or even broccoli for added variety.
Q3: How can I prevent the muffins from sticking?
A: Make sure to generously spray the muffin tin or use non-stick muffin liners to prevent sticking.
Conclusion: A Tasty, Protein-Packed Breakfast Option
These Breakfast Quiche Muffins are a versatile and easy breakfast that you’ll love having on hand. Make a batch for the week, and you’ll always have a quick, nutritious option ready to grab and go!
Nutritional Information (per muffin)
- Calories: 90
- Protein: 6g
- Carbohydrates: 3g
- Fat: 6g
- Fiber: 1g
Enjoy every bite of these tasty, convenient quiche muffins, and feel free to customize them to suit your taste!
