Quiche Muffins

Quiche Muffins are a portable, protein-packed twist on the classic quiche. Baked in a muffin tin without a crust, they’re light, fluffy, and full of flavor—perfect for meal prep, quick breakfasts, brunches, or healthy snacks. Customizable and easy to freeze, they’re a go-to option for busy mornings.

Why You’ll Love This Recipe

Quiche Muffins are incredibly versatile—you can load them up with your favorite veggies, meats, or cheeses. They’re low-carb, gluten-free, and great for making ahead. Each muffin is like a mini quiche, ideal for portion control or feeding a crowd without the fuss of slicing and serving. Best of all, they reheat beautifully.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Milk or half-and-half
• Shredded cheese (cheddar, mozzarella, or Swiss work well)
• Diced vegetables (bell peppers, spinach, mushrooms, tomatoes, onions, etc.)
• Cooked meat (bacon, sausage, or ham – optional)
• Salt and pepper
• Olive oil or nonstick spray (for greasing the muffin tin)
• Optional: herbs (chives, parsley, basil)

directions

this recipe

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin well with oil or nonstick spray.
2. In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
3. Evenly distribute chopped vegetables, meat, and cheese into the muffin cups.
4. Pour the egg mixture over the fillings, filling each muffin cup about ¾ full.
5. Bake for 20–25 minutes, or until the centers are set and tops are lightly golden.
6. Let cool for a few minutes before removing from the pan. Serve warm or allow to cool completely for storage.

Servings and timing

Makes 12 quiche muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

• Use egg whites only or a mix of whole eggs and whites for a lighter version
• Make them dairy-free by skipping the cheese and using a plant-based milk
• Try different add-ins like sun-dried tomatoes, kale, or jalapeños
• Add a dash of hot sauce or red pepper flakes for a spicy kick
• Swap cheese types to change up the flavor—goat cheese, feta, or pepper jack are great options

storage/reheating

Store quiche muffins in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave for 20–30 seconds or warm in the oven at 325°F for 5–8 minutes.
They freeze well—wrap individually and store in a freezer-safe bag for up to 2 months. Thaw overnight or microwave from frozen until heated through.

FAQs

Can I make Quiche Muffins ahead of time?

Yes, they’re perfect for meal prep. Bake, cool, and refrigerate or freeze for later.

Do I need to pre-cook the vegetables?

For firmer veggies like bell peppers or mushrooms, sautéing first is recommended to prevent excess moisture.

Can I make these without dairy?

Yes, just omit the cheese and use dairy-free milk such as almond or oat milk.

Can I use a silicone muffin pan?

Absolutely. Silicone pans work great and make removing the muffins easier.

Are these muffins keto-friendly?

Yes, as long as you avoid starchy vegetables and milk, they fit well into a low-carb or keto diet.

How do I keep them from sticking to the pan?

Grease the muffin tin thoroughly or use silicone liners for easy release.

Can I make mini versions?

Yes, use a mini muffin tin and reduce the baking time to 12–15 minutes.

Do they taste good cold?

They can be eaten cold, but they taste best warm or at room temperature.

Can I add a crust to the bottom?

You can press a little pastry dough or even a hash brown base into each muffin cup for a crusted version.

How long do they last in the freezer?

They’ll keep up to 2 months if well-wrapped. Reheat from frozen or thaw overnight.

Conclusion

Quiche Muffins are an easy, nutritious, and delicious way to enjoy a classic breakfast in a convenient, handheld form. Whether you’re prepping for the week or serving brunch to a crowd, these customizable egg muffins are sure to please. Whip up a batch and enjoy a flavorful, fuss-free start to your day.

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