Best Muffin Sized Breakfast Quiche Recipes

QUICHE MUFFINS

Steps:

• Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.
• Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top.
• Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.

MINI QUICHE LORRAINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange tart shells in 2 muffin tins; line shell each with a layer of pie weights or dried beans.
• Bake shells in the preheated oven until edges of crusts are lightly browned and about 75% cooked, 5 to 10 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Divide 1 cup Swiss cheese, bacon, and green onions evenly into the tart shells.
• Whisk eggs, milk, mustard, salt, and black pepper together in a bowl. Ladle egg mixture into each tart shell about 2/3 full. Top each tart with the remaining 1/4 cup Swiss cheese.
• Bake in the preheated oven until egg is set in the middle of each tart and shells are browned, 25 to 30 minutes.

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.

MUFFIN SIZED BREAKFAST QUICHE

Steps:

• Preheat oven to 375.
• Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
• Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
• Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
• Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
• Top the Spinach with about a teaspoon each of the sauted Onions.
• Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
• Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
• Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
• Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.