Best Breakfast Quiche Cups Recipes

MINI CRUSTLESS QUICHE CUPS WITH SAUSAGE AND CHEESE

Steps:

• Preheat oven to 375°F.
• Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.
• Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.
• Pour egg mixture on top of sausage and cheese, dividing evenly.
• Bake for about 15 minutes, until egg is set and the tops are just lightly browned.
• Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead for meal prep).

BACON QUICHE BISCUIT CUPS

Steps:

• Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
• Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
• Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
• Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

HASH BROWN QUICHE CUPS

Steps:

• Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

BREAKFAST QUICHE CUPS

Steps:

• Heat oven to 425.
• Beat eggs in bowl and then add the salsa and cheese. Mix well. Use regular muffin pan and divide the mixture into 12 lightly sprayed muffin cups. Chop up the sausages and put desired amount into each muffin cup.
• Bake at 425 for 12-18 minutes or until it is set.

MINI QUICHE BREAKFAST BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
• Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
• Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

VEGETABLE QUICHE CUPS TO GO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with foil baking cups and spray with cooking spray.
• Mix spinach, egg substitute, Cheddar cheese, onion, green bell pepper, and hot pepper sauce in a bowl. Divide spinach mixture evenly among prepared muffin cups.
• Bake in preheated oven until a knife inserted into the center comes out clean, about 20 minutes.