If you love the idea of a hearty, protein-packed breakfast that’s easy to grab on busy mornings, these Breakfast Quiche Muffins are perfect for you! They’re fluffy, cheesy, and filled with savory goodness in every bite. Plus, they’re fully customizable—mix in your favorite veggies, meats, and cheeses for a meal-prep-friendly breakfast that the whole family will love!
Why You’ll Love This Recipe
- Easy & Convenient: Perfect for meal prep and busy mornings.
- Protein-Packed: Keeps you full and energized.
- Customizable: Swap ingredients to fit your taste or diet.
- Freezer-Friendly: Make ahead and store for later!
Ingredients You’ll Need
Base Ingredients
- Eggs (6 large) – The foundation of your quiche muffins.
- Milk (½ cup) – Makes the muffins light and fluffy.
- Salt & Black Pepper – To taste.
- Olive Oil (1 tbsp) – For sautéing veggies.
Filling Options (Choose Your Favorites!)
- Meat: Chicken sausage (½ cup, cooked & crumbled) or turkey bacon (½ cup, chopped).
- Vegetables: Bell peppers (½ cup, diced), spinach (½ cup, chopped), onions (¼ cup, diced), mushrooms (½ cup, sliced).
- Cheese: Cheddar (½ cup, shredded), feta (¼ cup, crumbled), or mozzarella (½ cup, shredded).
Tools You’ll Need
- Muffin tin (12-cup)
- Whisk
- Mixing bowl
- Skillet
- Non-stick spray or muffin liners
How to Make Breakfast Quiche Muffins
Step 1: Preheat the Oven & Prep the Muffin Tin
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with muffin liners.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add your diced veggies (bell peppers, onions, mushrooms, etc.) and cook for 3–4 minutes until softened. Remove from heat and let cool slightly.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.
Step 4: Assemble the Muffins
Evenly distribute the cooked vegetables, cooked meat, and cheese into the muffin cups. Pour the egg mixture over the fillings, filling each cup about ¾ full.
Step 5: Bake the Muffins
Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.
Step 6: Cool & Serve
Let the quiche muffins cool for 5 minutes before removing them from the tin. Serve warm or let them cool completely for storage.
What to Serve with Quiche Muffins
- Fresh Fruit – A light and refreshing side.
- Avocado Toast – Adds healthy fats and extra flavor.
- Greek Yogurt with Honey – A creamy and slightly sweet contrast.
Tips for Perfect Breakfast Quiche Muffins
- Don’t Overfill: The eggs will expand while baking.
- Mix & Match Fillings: Try different combinations for variety.
- Use a Silicone Muffin Tin: Makes it easier to remove the muffins.
- Make It Dairy-Free: Use almond milk and skip the cheese.
How to Store & Reheat
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap each muffin in plastic wrap and freeze for up to 3 months.
- Reheat: Microwave for 30–40 seconds or warm in the oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Can I make these without dairy?
Yes! Use dairy-free milk and omit the cheese, or use a plant-based alternative.
Can I use egg whites instead of whole eggs?
Absolutely! Substitute 12 egg whites for the 6 whole eggs.
Can I meal prep these?
Yes! They’re perfect for making ahead and freezing for easy breakfasts.
Conclusion
These Breakfast Quiche Muffins are the ultimate grab-and-go breakfast—fluffy, flavorful, and packed with protein. Whether you make them for meal prep or serve them fresh out of the oven, they’re guaranteed to become a staple in your morning routine!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American
Nutritional Information (Per Muffin)
Calories: 120 | Protein: 9g | Carbohydrates: 2g | Fat: 8g | Fiber: 1g | Sodium: 250mg
Breakfast Quiche Muffins
- Total Time: 30 minutes
Description
If you love the idea of a hearty, protein-packed breakfast that’s easy to grab on busy mornings, these Breakfast Quiche Muffins are perfect for you! They’re fluffy, cheesy, and filled with savory goodness in every bite. Plus, they’re fully customizable—mix in your favorite veggies, meats, and cheeses for a meal-prep-friendly breakfast that the whole family will love!
Ingredients
Base Ingredients
- Eggs (6 large) – The foundation of your quiche muffins.
- Milk (½ cup) – Makes the muffins light and fluffy.
- Salt & Black Pepper – To taste.
- Olive Oil (1 tbsp) – For sautéing veggies.
Filling Options (Choose Your Favorites!)
- Meat: Chicken sausage (½ cup, cooked & crumbled) or turkey bacon (½ cup, chopped).
- Vegetables: Bell peppers (½ cup, diced), spinach (½ cup, chopped), onions (¼ cup, diced), mushrooms (½ cup, sliced).
- Cheese: Cheddar (½ cup, shredded), feta (¼ cup, crumbled), or mozzarella (½ cup, shredded).
Instructions
Step 1: Preheat the Oven & Prep the Muffin Tin
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick spray or line with muffin liners.
Step 2: Sauté the Vegetables
Heat olive oil in a skillet over medium heat. Add your diced veggies (bell peppers, onions, mushrooms, etc.) and cook for 3–4 minutes until softened. Remove from heat and let cool slightly.
Step 3: Whisk the Egg Mixture
In a large mixing bowl, whisk together eggs, milk, salt, and black pepper until well combined.
Step 4: Assemble the Muffins
Evenly distribute the cooked vegetables, cooked meat, and cheese into the muffin cups. Pour the egg mixture over the fillings, filling each cup about ¾ full.
Step 5: Bake the Muffins
Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are set and slightly golden on top.
Step 6: Cool & Serve
Let the quiche muffins cool for 5 minutes before removing them from the tin. Serve warm or let them cool completely for storage.
Notes
- Don’t Overfill: The eggs will expand while baking.
- Mix & Match Fillings: Try different combinations for variety.
- Use a Silicone Muffin Tin: Makes it easier to remove the muffins.
- Make It Dairy-Free: Use almond milk and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American
