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Ever get tired of digging into a giant breakfast casserole and wishing you could grab just one bite? I feel you. That’s why I created these Mini Quiche Muffins—they pack all the savory goodness of a classic breakfast casserole into cute, grab-and-go portions. Picture this: a fluffy egg base, melty cheese, and your favorite mix-ins, all baked in a muffin tin. Sounds dreamy, right?
These mini quiches work for Breakfast Ideas For A Crowd or a quick solo treat. They fit right into any Breakfast Basket, and they’re way less intimidating than an enormous Healthy Breakfast Casserole. Plus, you can whip them up the night before—talk about a true Breakfast Casserole Make Ahead hack. FYI, they even play nicely with Breakfast Casserole Overnight methods if you want to prep them while you catch those Z’s. 😴
Wondering if they count as Easy Breakfast Ideas? 100%. Who doesn’t love bite-sized goodies that taste like a Brunch Casserole but without the drama? Let’s get cracking—these muffins will become your new go-to for everything from Brunch Potluck gatherings to lazy Sunday mornings.
Ingredients
Here’s what you need for about 24 Mini Quiche Muffins. I bolded the must-knows so you don’t miss them!
- 10 large eggs (room temperature for fluffiness)
- 1 cup whole milk (or half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese
- ½ cup diced bell peppers (mix colors for fun)
- ½ cup chopped spinach (fresh or thawed frozen)
- ¼ cup sliced green onions
- 4 slices cooked bacon, crumbled (swap for ham or sausage)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Non-stick cooking spray or butter for greasing
Instructions
Ready for a mini version of all your favorite Egg Casserole Recipes? These muffins bake in just 20 minutes—perfect for a true Breakfast Casserole Make Ahead or even a Breakfast Casserole Overnight scenario. Let’s roll!
- Preheat your oven to 375°F (190°C). Grease a 24-cup muffin tin with non-stick spray or butter.
- Crack all 10 eggs into a large bowl. Pour in the milk and whisk until the mixture looks slightly frothy.
- Stir in the salt, pepper, and garlic powder. I love the subtle kick this seasoning trio adds.
- Fold in shredded cheddar, bell peppers, spinach, green onions, and bacon. Make sure you distribute ingredients evenly—nobody wants an all-pepper muffin 😉 .
- Divide the egg mixture evenly among the muffin cups. Fill each about ¾ full; the eggs will puff up beautifully.
- Bake for 18–20 minutes, or until the centers set and the tops turn lightly golden. Peek in at the 15-minute mark if you’re curious.
- Remove the tin from the oven. Let the quiches cool for 5 minutes—this step prevents them from sticking.
- Use a small knife to gently loosen the edges, then pop out the muffins with ease.
- Serve warm, or let them cool completely before transferring to an airtight container.
- Store in the fridge for up to 5 days, or freeze in a zip-lock bag for up to a month. Reheat in the microwave for 30–45 seconds.
Variations
If you love Tortilla Quiche Bake vibes or you want to play around with Omlet Breakfast Ideas, try these spins on the classic recipe:
- Mediterranean Muffins: Swap cheddar for feta, add chopped sun-dried tomatoes and kalamata olives. A little oregano takes it over the top.
- Veggie-Packed Bites: Double up on zucchini, mushrooms, and spinach. Perfect if you aim for a Healthy Breakfast Casserole without sacrificing taste.
- Spicy Sausage Kick: Replace bacon with spicy chorizo or jalapeño sausage. Add a dash of hot sauce to the egg mix—hold onto your taste buds!
Serving & Tips
These Mini Quiche Muffins shine at any meal. Pack them for lunch, toss them in a Breakfast Basket, or serve alongside fresh fruit and yogurt. For a cozy fall touch, sprinkle in nutmeg and warm cinnamon before baking—hello, seasonal comfort!
Storage hacks? Store leftovers in single-serve containers for a grab-and-go morning. You can also layer pieces of parchment paper between muffins in your freezer bag—no sticking, no fuss. If you fancy a bit of crunch, broil for 1–2 minutes after microwaving.
Final Thoughts
I still remember the first time I brought these muffins to a Brunch Potluck. They vanished in minutes—even my aunt, who swears by her giant Easy Tater Tot Casserole, came back for seconds. These bite-sized wonders prove that you don’t need a massive dish to wow a crowd. 😋
Give them a shot, and let me know how you customize yours. IMO, adding a handful of fresh herbs like chives or parsley before serving takes these over the edge.
Mini Quiche Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 24-cup muffin tin with non-stick spray or butter.
- In a large bowl, whisk eggs and milk until slightly frothy. Stir in salt, pepper, and garlic powder.
- Fold in cheddar cheese, bell peppers, spinach, green onions, and crumbled bacon.
- Divide mixture evenly among muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes until centers are set and tops are lightly golden.
- Let cool 5 minutes, then loosen edges with a knife and remove muffins.
- Serve warm or cool completely and store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make these Mini Quiche Muffins ahead of time?
Absolutely! You can prepare them the night before, refrigerate in an airtight container, and reheat in the morning. They’re a top-tier Breakfast Casserole Make Ahead option.
Are these suitable for a gluten-free diet?
Yes—they contain no flour. Just confirm your cheese and add-ins are gluten-free, and you’re all set. Consider adding ground flaxseed or almond meal for extra texture.
How can I turn these into a heartier meal?
Serve alongside a green salad or roasted potatoes for a complete Savory Breakfast feast. You could also layer them in a baking dish and top with marinara for a quirky spin.
Can I use egg whites only?
You can! Swap 5 whole eggs for about 1½ cups of egg whites. Your muffins will be lighter and lower in fat—just make sure to adjust seasoning to taste.
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