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 teaspoon salt
-
1/4 teaspoon 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.
-
In a large bowl, whisk together eggs, milk, salt, and pepper until well blended.
-
Stir in chopped veggies, cheese, and meat if using.
-
Divide the mixture evenly among the 12 muffin cups, filling each about ¾ full.
-
Bake for 18–22 minutes, or until the centers are set and tops are lightly golden.
-
Let cool for 5 minutes before removing from the muffin tin. Serve warm or cool completely and refrigerate for later.
Notes
-
These muffins can be stored in the fridge for up to 5 days or frozen for up to 2 months.
-
Reheat in the microwave for 20–30 seconds.
-
Customize with your favorite veggies, cheeses, or cooked sausage.