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I’ve always adored a good breakfast casserole, but sometimes that giant dish feels like overkill for a quick bite. Enter these Mini Quiche Muffins—perfect for easy breakfast ideas or when you need a crowd-pleasing dish at your next brunch potluck. Ever wondered why single-serve bites just feel more fun? FYI, they disappear faster than you can say “brunch basket”! In my last breakfast ideas for a crowd experiment, these tiny bundles outshone my usual brunch casserole and even rivaled an overnight breakfast casserole with hashbrowns recipe I tested.
I love how these mini quiches combine the best of an egg casserole recipe with the portability of a muffin. You can whip them up ahead—hello, breakfast casserole make ahead fans—and reheat them in seconds. Plus, they adapt to any flavor profile: think Mediterranean feta or a spicy southwest twist that feels like a playful take on a tortilla quiche bake.
So, if you’re hunting for a healthy breakfast casserole riff that still feels indulgent, or you’re just craving some protein-packed fare before a busy day, these Mini Quiche Muffins have your back. Ready to bake up something awesome? Let’s dive into the goods!
Ingredients
- 6 large eggs, room temperature (key protein base)
- ½ cup milk (dairy or plant-based works)
- ½ cup shredded cheddar cheese
- ⅓ cup crumbled feta or goat cheese
- ½ cup cooked bacon, chopped (or ham cubes)
- ½ cup diced bell peppers (any color)
- ¼ cup chopped spinach or kale
- 2 green onions, sliced thinly
- 1 teaspoon Dijon mustard (optional for tang)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
- Mini muffin tin, greased or lined with paper cups
- Nonstick spray or melted butter for muffin cups
- ½ cup shredded hashbrowns (optional for a breakfast casserole twist)
- Fresh herbs (chives or parsley) for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin tin with nonstick spray or melted butter.
- Crack all 6 eggs into a large bowl, then pour in the milk for a fluffy, tender bite every time.
- Whisk vigorously until the mixture turns pale yellow and slightly frothy, about 20 seconds.
- Season with garlic powder, onion powder, salt, and pepper—this basic spice blend complements almost any filling.
- Add chopped bacon (or ham), diced peppers, spinach, green onions, and hashbrowns if you’re craving that easy breakfast casserole with hashbrowns vibe.
- Stir in both cheeses—cheddar for melty goo and feta for that tangy pop.
- Spoon the mixture evenly into each muffin cup, filling about ¾ full so they rise without overflowing.
- Bake for 15–18 minutes, or until the centers set and the edges turn a light golden color.
- Test doneness with a toothpick; it should come out mostly clean with just a few moist crumbs.
- Cool the muffins in the tin for 5 minutes to firm up, then gently transfer to a wire rack.
- Garnish each mini quiche with fresh chives or parsley for color and flavor.
- Serve warm, room temperature, or chilled—these bites are fantastic straight from the fridge.
- Store leftovers in an airtight container for up to 5 days, or freeze for up to 2 months.
Variations
Variation 1: Swap bacon for cooked sausage and toss in diced jalapeños for a spicy twist—perfect if you love a savory breakfast. Variation 2: Go veggie-forward with sun-dried tomatoes, olives, and basil, channeling those Mediterranean egg frittata vibes. Variation 3: Line each cup with a tortilla square for a DIY tortilla quiche bake effect; fill with black beans, corn, and pepper jack cheese for a Tex-Mex take. IMO, these swaps keep things fresh and interesting every time you bake.
Serving & Tips
Serving Idea: Arrange these mini quiche muffins in a breakfast basket alongside fresh fruit, pastries, and jam jars for effortless brunch presentation. They pair brilliantly with salsa, hot sauce, or a dollop of Greek yogurt. Make Ahead: Prep the filling the night before and store it in the fridge—just pour into the tin and bake the next morning (breakfast casserole overnight fans, rejoice!). Storage Tip: Keep cooled muffins in an airtight container; reheat in the microwave for 20–30 seconds or enjoy cold as a protein-packed snack. Hosting a brunch potluck? Double the batch and keep extras warm in a low oven. Feel like a fall day? Serve alongside steaming mugs of spiced coffee for that cozy seasonal touch 🙂
Final Thoughts
These Mini Quiche Muffins strike the perfect balance between a classic breakfast casserole and grab-and-go convenience. I still remember my first batch slipping out of the tin in perfect rounds—total kitchen win! Whether you need mini quiche recipes for a hectic weekday or a laid-back weekend brunch, this recipe has your back. Give it a whirl, and I promise it’ll become your new go-to for breakfast casserole ideas. Thanks for baking along—now go impress your friends!
Mini Quiche Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 24-cup muffin tin with non-stick spray or butter.
- In a large bowl, whisk eggs and milk until slightly frothy. Stir in salt, pepper, and garlic powder.
- Fold in cheddar cheese, bell peppers, spinach, green onions, and crumbled bacon.
- Divide mixture evenly among muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes until centers are set and tops are lightly golden.
- Let cool 5 minutes, then loosen edges with a knife and remove muffins.
- Serve warm or cool completely and store in an airtight container.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make these mini quiches ahead of time?
Absolutely! You can prepare the egg mixture the night before and keep it covered in the fridge. When you’re ready, just pour into the muffin tin and bake. This makes them a perfect breakfast casserole make ahead option for busy mornings.
How do I freeze and reheat leftovers?
Cool muffins completely, then flash-freeze on a baking sheet for 1 hour. Transfer to a freezer bag. To reheat, microwave frozen muffins for 45–60 seconds or bake at 325°F (160°C) for 10 minutes until heated through.
Can I make a vegetarian version?
Yes! Simply omit the bacon or sausage and load up on veggies like mushrooms, spinach, and bell peppers. You can also use a plant-based cheese and milk for an entirely meat-free, delicious healthy breakfast casserole twist.
What’s the difference between these and an egg casserole?
Mini quiche muffins give you the same custardy, savory goodness of an egg casserole but in single-serve portions. They bake faster, store easily, and make hosting a breeze—no more wrestling a giant dish of eggs out of the oven!
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