Mini Quiche Muffins for Any Meal
These bite-size crustless quiche muffins are fluffy, cheesy, and loaded with veggies and bacon. Perfect for breakfast meal prep, brunch, or quick snacks.
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Servings:
Ingredients
Main Ingredients
- 2 tsp olive oil divided; for sautéing and greasing
- 0.5 cup diced red bell pepper
- 1 cup chopped baby spinach loosely packed
- 0.5 cup cooked bacon, chopped
- 0.25 cup sliced green onions
- 8 large eggs
- 0.75 cup whole milk or half-and-half
- 1.25 cups shredded sharp cheddar cheese
- 0.75 tsp kosher salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika
Instructions
Preparation Steps
- Preheat oven to 375°F. Lightly grease a 24-cup mini muffin pan with a little oil.
- Heat 1 teaspoon oil in a skillet over medium heat. Sauté bell pepper until softened, about 3 minutes.
- Stir in spinach and cook until wilted. Transfer vegetables to a plate to cool slightly.
- Whisk eggs, milk, salt, pepper, garlic powder, and paprika in a large bowl until smooth.
- Fold in cheese, bacon, green onions, and the cooled vegetables.
- Divide mixture among muffin cups, filling each nearly to the rim.
- Bake 14–18 minutes, until puffed and the centers are just set.
- Rest 5 minutes. Loosen edges and lift out. Serve warm or cool for meal prep.
Notes
Variation: Swap bacon for diced ham, or add finely chopped mushrooms. Try Monterey Jack or Swiss instead of cheddar. Storage: Refrigerate in an airtight container up to 4 days, or freeze up to 2 months. Reheat at 300°F for 8–10 minutes or microwave briefly.
This recipe is an original creation inspired by classic Mini Quiche Muffins for Any Meal flavors. All ingredient ratios and instructions are independently developed.