Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Description
These easy and protein-packed Quiche Muffins are a perfect grab-and-go breakfast or snack. Made with eggs, cheese, veggies, and your favorite add-ins, they’re low-carb, gluten-free, and great for meal prep. Bake a batch and enjoy all week!
Ingredients
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup chopped spinach (fresh or thawed from frozen)
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped red onion
- 1/2 cup shredded cheddar cheese
- Optional: 1/4 cup cooked crumbled bacon or diced ham
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
- Whisk eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Add mix-ins: Stir in spinach, bell peppers, red onion, cheese, and optional meat.
- Fill tins: Divide mixture evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
- Cool & serve: Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later.
Notes
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Reheat in the microwave for 20–30 seconds.
- Customize with your favorite veggies, cheeses, or cooked sausage for variety.
Quiche Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These easy and protein-packed Quiche Muffins are a perfect grab-and-go breakfast or snack. Made with eggs, cheese, veggies, and your favorite add-ins, they’re low-carb, gluten-free, and great for meal prep. Bake a batch and enjoy all week!
Ingredients
-
6 large eggs
-
1/2 cup milk (dairy or non-dairy)
-
1/2 tsp salt
-
1/4 tsp ground black pepper
-
1/2 cup chopped spinach (fresh or thawed from frozen)
-
1/2 cup chopped bell peppers (any color)
-
1/4 cup chopped red onion
-
1/2 cup shredded cheddar cheese
-
Optional: 1/4 cup cooked crumbled bacon or diced ham
Instructions
-
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
-
Whisk eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
-
Add mix-ins: Stir in spinach, bell peppers, red onion, cheese, and optional meat.
-
Fill tins: Divide mixture evenly among the muffin cups, filling each about 3/4 full.
-
Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
-
Cool & serve: Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later.
Notes
-
Store in the fridge for up to 5 days or freeze for up to 2 months.
-
Reheat in the microwave for 20–30 seconds.
-
Customize with your favorite veggies, cheeses, or cooked sausage for variety.