Description
Mini Crustless Quiche Cups are fluffy, cheesy, and packed with savory filling in every bite. Made in a muffin pan with eggs, cheese, and fresh vegetables, these portable little quiches are perfect for breakfast, brunch, or make-ahead meal prep.
Ingredients
8 large eggs
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup baby spinach, chopped
1/3 cup red bell pepper, finely diced
1/4 cup onion, finely diced
1/4 cup cooked bacon or ham, chopped
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Instructions
1. Preheat the oven to 375°F and grease a 12-cup muffin pan well with cooking spray.
2. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper.
3. Stir in the spinach, bell pepper, onion, bacon or ham, and half the cheese.
4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three quarters full.
5. Top each cup with the remaining shredded cheese.
6. Bake for 18 to 22 minutes until puffed, set, and lightly golden on top.
7. Let cool for 5 minutes before removing from the pan.
8. Serve warm or at room temperature.
Notes
Grease the muffin pan generously to prevent sticking.
Customize the fillings with mushrooms, cherry tomatoes, or your favorite cheese.
Store leftovers in the refrigerator for up to 4 days and reheat in the microwave for 30 seconds.