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.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
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.