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
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6 large eggs
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1/2 cup milk (dairy or non-dairy)
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1/2 tsp salt
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1/4 tsp ground black pepper
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1/2 cup chopped spinach (fresh or thawed from frozen)
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1/2 cup chopped bell peppers (any color)
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1/4 cup chopped red onion
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1/2 cup shredded cheddar cheese
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Optional: 1/4 cup cooked crumbled bacon or diced ham
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
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Whisk eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
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Add mix-ins: Stir in spinach, bell peppers, red onion, cheese, and optional meat.
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Fill tins: Divide mixture evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
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Cool & serve: Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later.
Notes
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Store in the fridge for up to 5 days or freeze for up to 2 months.
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Reheat in the microwave for 20–30 seconds.
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Customize with your favorite veggies, cheeses, or cooked sausage for variety.