1/4 Photos of Muffin Sized Breakfast Quiche
From the kitchen of Leanne Ely author of "Saving Dinner." Measurements are approximate and cooking time and servings depends on the size of your muffin tin cups and of course the size and appetite of who you are serving. This is a great and easy idea and I'm sure there could be many variations; different types of cheese, a little garlic, maybe some crumbled bacon, etc.
My Private Note
Units: US | Metric
- 1Preheat oven to 375.
- 2Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
- 3Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
- 4Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
- 5Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
- 6Top the Spinach with about a teaspoon each of the sauted Onions.
- 7Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
- 8Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
- 9Bake 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.
- 10Let 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.
Browse Our Top Savory Pies Recipes
You Might Also Like...View All Savory Pies Recipes
Nutritional Facts for Muffin Sized Breakfast Quiche
Serving Size: 1 (138 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 265.6
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 7.9 g
- Cholesterol 358.5 mg
- Sodium 313.9 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 1.6 g
- Sugars 1.6 g
- Protein 18.8 g