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!
These quiche muffins are the perfect breakfast when you barely have enough time in the morning to pour yourself a cup of coffee.
Plus, it’s 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!
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.
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 saute 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, and 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. In each muffin tin, 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 a toothpick 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!
1. Always fill your tins 2/3 of the way through. 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!
2. Make it meaty. This recipe is vegetarian-friendly, but it doesn’t have to be! Add all your favorite breakfast meats like bacon, sausage, or ham.
With all those additions, ensure you still fill the muffin tins 2/3s with your egg mixture.
3. 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.
4. 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 more creamy, tangy flavor that goes well with hearty veggies.
Add cheese like Parmesan, feta, Monterey Jack, Gruyere, or Fontina.
When it comes to cheese, there are no wrong answers.
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 reach for them for breakfast all week!
Always let your quiche muffins come to room temperature completely before popping them into the fridge.
If they’re warm, this creates moisture inside the container and will alter the consistency of your muffins.
Place cooled muffins in an air-tight container lined with paper towels to absorb extra moisture.
They will last for up to one week when stored in the fridge.
When you’re ready to reheat them, place them on a microwave-safe dish and heat them for 15 seconds until warm.
Don’t overheat them, or the egg will become incredibly dry and chewy.
They’re also an excellent candidate for freezing!
Wrap the muffins individually in plastic wrap, and place them inside an air-tight container or freezer bag.
They will last for up to 4 months in the freezer.
When you’re ready to eat, let them thaw in the fridge overnight, and then pop them into the microwave to warm them up.
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