Quiche muffins are the ultimate weekday breakfast when you’re short on time.
They’re a great meal prep option and taste like a fancy Sunday brunch in muffin form.
The flavors are light and tasty, with savory veggies like spinach and onions. Oh, and did I forget to mention cheese?
They’re cheesy, savory, and run circles around the food pyramid.
They provide you with a jump start to your day without much effort.
What are you waiting for? Dig out your muffin tin and whip up some tasty quiche muffins!
Quiche Muffins
These quiche muffins are the perfect breakfast when you barely have enough time in the morning to pour yourself a cup of coffee.
Plus, they’re a great way to create perfectly portioned healthy meals that taste nothing like healthy food.
Each serving packs a wallop of healthy nutrition from eggs, veggies, and a hint of cheesy goodness.
What I love most about this super simple recipe is it’s great for meal prep.
You can make a big batch for the week and store them in the fridge (or the freezer).
These muffins are like having a carefully prepared Sunday morning brunch, to-go style.
And the best part is the recipe is simple, quick, and much more affordable than stocking up on Pop-Tarts!
Ingredients
Here are the ingredients you’ll need for these savory, scrumptious muffins:
- Eggs. Everyone’s favorite breakfast protein! They’re filling, high in vitamins and nutrients, and the perfect backdrop for veggies and cheese.
- Baby Spinach. In this recipe, always opt for fresh rather than frozen. Frozen spinach has a lot of excess moisture that will make your quiche mushy.
- Onion. One medium onion is all you need for a gentle kiss of sweetness in these quiche muffins.
- Oil. Any oil will do in this recipe. You can use vegetable or olive oil for a nutty, herbal flavor boost.
- Cheddar cheese. Cheddar cheese binds all the flavors of the veggies and eggs together in harmony. And if you want to adjust the taste, opt for any cheese you like!
- Salt and pepper. You don’t need to go crazy with the spices in this simple quiche. Sprinkling salt and pepper is all you need to lift the eggs, cheese, and veggie flavors.
How to Make Quiche Muffins
1. Prepare your kitchen. Preheat the oven to 375 degrees Fahrenheit and lightly grease a muffin tin with butter or oil.
2. Cook the onions. Using a small sauté pan, heat the oil on medium heat and add the chopped onion. Stir them frequently until they’re transparent and aromatic, around 5-7 minutes.
3. Crack some eggs. In a large mixing bowl, crack the eggs and stir them until thoroughly combined. Then, season lightly with salt and pepper.
4. Add veggies and cheese. Place 3-4 spinach leaves at the bottom of each muffin tin. Then top them with a teaspoon of sauteed onions and cheddar cheese.
5. Pour in the egg mixture. Pour in the egg mixture until each tin is about 2/3’s full.
6. Time to bake! Place the muffin tin in the oven and bake it for 10-20 minutes. To check for doneness, poke them with a toothpick. They’re ready when it comes out clean.
7. Let cool. Before removing the quiche muffins from the tin, let them cool on the countertop for 10 minutes.
Loosen them with a butter knife and carefully place them on a cooking rack. Enjoy!
Recipe Tips and Variations
This recipe yields perfectly seasoned, tasty muffins that are great on the go.
Follow some of these tips and variations to take your mini quiche masterpieces over the top!
- Don’t overfill the tins. You shouldn’t fill them more than 2/3 full. When in doubt, always err on the side of under-filled rather that over-filled. If you overload your tins, prepare for an egg mess in the oven!
- Make them meaty. This recipe is vegetarian-friendly, but it doesn’t have to be! Add all your favorite breakfast meats like bacon, sausage, or ham. Still, don’t fill the tins more than 2/3 full.
- Add more veggies. More veggies are never a bad thing. Adding a higher veggie-to-egg ratio makes these mini quiche muffins healthier and more flavorful. Include finely-chopped veggies like mushrooms, bell peppers, sun-dried tomatoes, and kale.
- Get creative with cheese. You can add a ton of flavor just by swapping out your cheese. Pepper Jack cheese adds a spicy kick, while goat cheese offers a creamier, tangier flavor that goes well with hearty veggies. You can also add Parmesan, feta, Monterey Jack, Gruyere, or Fontina.
How to Store and Reheat
The best part about these quiche muffins is that they store incredibly well.
If you store them correctly, you can whip up a big batch and have them for breakfast all week long!
- To store. Let the muffins come to room temperature. Then, transfer them to an airtight container lined with paper towels to absorb moisture. Store them in the refrigerator for up to 7 days.
- To freeze. Wrap the muffins individually in plastic wrap. Then, place them all in a large freezer bag. Date them and freeze them for up to 4 months.
- To reheat. Let frozen muffins thaw in the fridge overnight. Reheat chilled muffins in the microwave in 15-second intervals until warm.
Quiche Muffins (Easy Breakfast Recipe)
7
servings10
minutes25
minutes265
kcalTry these quiche muffins for the perfect grab-and-go breakfast! Made with eggs, veggies, and cheese, they’re a tasty treat the whole family will love.
Ingredients
9 eggs
1 (10-ounce) bag of baby spinach
1 medium onion, chopped
1 tablespoon oil
1 cup cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a muffin tin, and set it aside.
- In a small sauté pan, add 1 tablespoon of oil and heat under medium heat. Add the chopped onion, and cook it for 5-7 minutes until the onions are transparent. Remove from heat.
- Crack 9 eggs into a mixing bowl, and stir until combined. Add salt and pepper. Stir lightly.
- Place 3-4 spinach leaves at the base of a muffin tin. Top them with 1 teaspoon of onion and then 1 teaspoon of cheddar cheese. Repeat in each tin.
- Pour the egg mixture into the prepared muffin tins until 2/3’s filled. Don’t overfill the muffin tins.
- Place the muffin tin in the oven, and bake it between 10-20 minutes. Cooked quiche muffins are lightly brown on top, and an inserted toothpick comes out clean.
- Take the muffins out of the oven. Let them cool for 10 minutes. Using a butter knife, jiggle the sides of the muffins from the pan, and then remove. Serve, and enjoy!
Hi Kim,
Will this recipe really make 7 quiche muffins? That is, if I want a dozen, should I double ? Thank you!!
Hi Audrey, yes, that’s correct! It makes 7 large muffins.
Is it necessary to lay spinach leaves in first or can you combine all ingredients together before pouring in muffin pan?
Good morning, Jeanne! Firstly, yes, you can mix the spinach and onions in with the batter if you prefer. However, there are a few specific reasons for putting them on the bottom.
1. The spinach will release moisture as the muffins cook. Putting it on the bottom allows some of that liquid to drain away from the eggs, preventing soggy muffins. (This is the big reason.)
2. Layering them first ensures they get distributed evenly in each muffin. If mixed into the eggs, the veggies could float to the top or clump together unevenly.
3. They look really neat with the spinach on bottom. :-p (Or at least I think so.)
But again, you could mix them in with the batter. Just be aware that the muffins may be a bit soggier if you do.