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Crustless Mini Quiches

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Crustless Mini Quiches are fluffy, protein-packed egg bites filled with cheese, vegetables, and optional savory meat. They’re easy to customize, naturally gluten-free, and perfect for breakfast, brunch, or meal prep.

Ingredients

  • 6 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced bell pepper
  • 1/4 cup diced onion
  • 1/2 cup chopped spinach
  • 1/4 cup cooked and crumbled bacon or diced ham (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • Salt and black pepper, to taste
  • Nonstick cooking spray

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly coat a 12-cup muffin pan with nonstick cooking spray.
  2. Evenly divide the bell pepper, onion, spinach, and optional bacon or ham among the muffin cups.
  3. Whisk together the eggs, milk, garlic powder, dried parsley, salt, and black pepper until well combined.
  4. Stir the shredded cheddar cheese into the egg mixture.
  5. Pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
  6. Bake for 20 to 25 minutes, or until the centers are set and the tops are lightly golden.
  7. Let the quiches cool for a few minutes before removing them from the pan. Serve warm or store for later.

Notes

  • Substitute Swiss, mozzarella, feta, or pepper jack for the cheddar cheese.
  • Use mushrooms, broccoli, zucchini, or tomatoes as alternative vegetables, removing excess moisture first.
  • Swap bacon with cooked sausage, turkey, ham, or smoked salmon if desired.
  • Add fresh herbs such as chives, basil, or thyme for extra flavor.
  • Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Reheat in the microwave for 20 to 30 seconds or in a 350°F (175°C) oven for about 8 minutes.

Nutrition

Find it online: https://thefamilycooking.com/crustless-mini-quiches/