These mini crustless quiche, sometimes called egg muffins, are one of my favorite make-ahead breakfast recipes when life gets busy. They bake right in a muffin pan and are filled with eggs, cheese, sausage, and veggies for a simple, satisfying breakfast.
If mornings around your house look anything like they do here on the farm, you know breakfast sometimes has to happen fast.
They’re great for:
- busy weekday mornings
- meal prep for the week
- brunch with friends
- or a quick breakfast before heading out to the field
The best part? You can mix and match whatever fillings you have in the fridge.
Why You'll Love This Recipe
- Make-ahead breakfast - bake 'em up once during the week and store in the fridge for quick breakfasts
- Freezer friendly - perfect for meal prep
- Customizable - use your favorite meats, veggies, or cheeses
- Protein-packed - these keep you full longer than a quick carb breakfast
Around here, these disappear fast, even cold right out of the fridge!
If you're looking for a full sized quiche, check out my crustless sausage quiche!
Ingredients
You only need a handful of simple ingredients.
- Cooked breakfast sausage: adds flavor and protein. I used browned and crumbled pork sausage but turkey sausage works well.
- Cheddar cheese: I've found sharp cheddar works best
- Baby spinach: for some color and nutrients
- Bell peppers: any color works here - pick your favorite
- Eggs - serve as the mini quiche base
- Whole milk - the richness of this milk makes the texture creamy. You can also use half and half or 2% milk. I don't recommend using skim milk.
- Salt and pepper
Tip: Pre-cooking the sausage keeps the egg muffins from getting greasy.
How to Make Mini Crustless Quiche
- Step 1: Add fillings. Divide the sausage, cheese, spinach, and peppers evenly between the muffin cups.
- Step 2: Whisk eggs. In a bowl whisk together the eggs, milk, salt and pepper until well combined.
- Step 3: Fill muffin cups. Pour egg mixture into each cup until about ¾ full.
- Step 4: Bake. Bake 18–22 minutes or until the eggs are set in the center.
- Step 5: Remove and add to serving plate
Cool slightly
Let the mini quiche cool about 5 minutes before removing from the pan. A small rubber spatula makes them easy to lift out.
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Serve warm or at room temperature.
How to Prevent Egg Muffins From Sticking
Eggs love to stick to muffin pans. Make sure to spray the pan well with nonstick spray or use silicone liners. Let the egg muffins cool for a few minutes before removing so they release more easily.
Tips for the Best Egg Muffins
Let them cool briefly before removing
Don’t overfill! The eggs expand as they bake and will shrink as they cool.
Grease the pan well - eggs love to stick
Chop vegetables small so they cook more evenly
For more make-ahead egg recipes, check out my oven baked eggs for breakfast sandwiches.
Easy Flavor Variations
One of the best things about these egg muffins is how easy they are to customize.
Try out these combinations, or make your own!
Ham & Swiss
- diced ham
- Swiss cheese
- green onions
Bacon & Cheddar
- cooked bacon
- cheddar cheese
- diced onion
- Veggie Lovers
- feta cheese
- mushrooms
- spinach
- peppers
Storage Instructions
To refrigerate: Store in an airtight container for 4 days. Reheat in the microwave 30-40 seconds or you can rewarm them in the air fryer.
To freeze: Freeze in a freezer bag for up to 2 months. To reheat them from frozen, microwave for 60-90 seconds. Every microwave is different, so find that magic number for yours!
More Make-Ahead Breakfast Recipes
- Egg McMuffin Sandwich
- Instant Pot Hard Boiled Eggs
- Make Ahead Breakfast Bowls
- Gluten Free Breakfast Casserole
- Breakfast Bombs with Sausage, Egg and Cheese
Recipe
Mini Crustless Quiche (Egg Muffins)
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Ingredients
- ¾ cup cooked breakfast sausage crumbled
- ½ cup shredded cheddar cheese
- ½ cup baby spinach chopped
- ½ cup bell peppers, diced any color
- 8 large eggs
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- nonstick cooking spray
Instructions
- Preheat oven to 375°F. Spray a 12-cup muffin pan with nonstick cooking spray.
- Evenly distribute ¾ cup cooked breakfast sausage, ½ cup shredded cheddar cheese ½ cup baby spinach, ½ cup bell peppers, diced among the 12 muffins tins.
- In a medium bowl (or large measuring bowl), whisk together 8 large eggs, ½ cup whole milk, ½ teaspoon salt and ¼ teaspoon ground black pepper until fluffy and well whisked.
- Fill each muffin cup about ¾ full with the egg mixture.
- Bake 18-22 minutes or until the eggs are set in the center.
- Allow mini quiche to cool 5 minutes before removing from the pan. A small rubber spatula works great for this! Serve warm or at room temperature.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Joy says
Hi! Curious - did you cook the sausage first?
Deanne Frieders says
Yes, I did. I'll make a note in the recipe card. Thanks for dropping the comment!
Laurie says
Hi Deanne, I meant to give these 5 stars but somehow couldn’t enter more than 3.
Do you have the nutrition info on these beauties? I’m a diabetic who counts carbs. Thank you!
Deanne Frieders says
Hi Laurie! Thanks for letting me know the nutrition info was missing. I'm updating it now 🙂
Laurie says
Hi Deanne, I meant to give these 5 stars but somehow couldn’t enter more than 3.
Do you have the nutrition info on these beauties? I’m a diabetic who counts carbs. Thank you!