Mini Crustless Quiche (Egg Muffins)
These mini crustless quiche are an easy make-ahead breakfast made with eggs, cheese and your favorite fillings. They bake in a muffin tin for a simple breakfast that’s perfect for meal prep, brunch, or busy mornings.
Servings: 12 egg muffins
Calories: 120kcal
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
Serving: 1serving | Calories: 120kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 141mg | Sodium: 274mg | Potassium: 122mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 1mg
