Irresistible Mini Quiche Muffins: Perfect 20-Min

You know that moment when guests start texting “Can’t wait for brunch!” and you suddenly realize you haven’t actually planned the food? Yeah, that was me last Easter. I’d been so focused on cute napkins and mimosas that I completely forgot about the main event—something delicious to eat. That’s when my mini quiche muffins saved the day. I whipped up a batch the night before (because who has time for fussy morning prep?), popped them in the freezer, and just reheated them as my friends arrived. The best part? Everyone—from my keto cousin to my dairy-free neighbor—could enjoy them. Now these little egg muffin cups are my go-to for every brunch, lunchbox scramble, or those hectic weekday breakfasts where I’m running out the door with food in one hand and my keys in the other.

Why You’ll Love These Mini Quiche Muffins

Trust me, once you try these little flavor-packed bites, you’ll wonder how you ever survived brunch chaos without them. Here’s why they’re my absolute favorite grab-and-go solution:

• Freezer magic: I always double the batch because these freezer breakfast muffins reheat beautifully. A quick zap in the microwave, and they taste freshly baked—perfect for those frantic mornings when I’m barely awake.
• Brunch lifesaver: As someone who’s burned more than one quiche while chatting with guests, I adore that these make-ahead brunch bites bake in just 20 minutes. More mimosas, less stress!
• Diet-friendly: My niece has dairy issues and my neighbor’s doing keto—these crustless quiche bites work for everyone with simple swaps like almond milk or extra bacon.
• Meal planning MVP: I stash them in lunchboxes all week. My kids actually eat the spinach version (shh, don’t tell them it’s good for them!).

Ingredients for Mini Quiche Muffins

The beauty of these mini quiche muffins lies in their simplicity—just a handful of ingredients you probably already have on hand. When I first started making these during my meal planning Sundays, I loved how flexible they were while still delivering that rich, savory flavor. Here’s what you’ll need:

• 6 large eggs – Cracked and whisked until uniform (no stray whites!) unless you want uneven texture
• 1/2 cup unsweetened almond milk – My dairy-free go-to, but regular milk works too if that’s your preference
• 1/2 cup cooked bacon – Chopped small (I like mine crispy—it adds the best crunch!)
• 1/2 cup fresh spinach – Packed tightly before chopping (don’t be shy here—it wilts down so much!)
• 1/4 tsp salt – I use fine sea salt for even distribution
• 1/4 tsp black pepper – Freshly cracked makes all the difference

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See? Nothing fancy—just honest ingredients that come together magically. Pro tip: measure your chopped spinach after packing it gently into the cup. Those leafy greens shrink down more than you’d think once they hit the heat! When I first started making these, I’d eyeball it and end up with bland muffins—now I know precision matters with greens.

How to Make Mini Quiche Muffins

Once you see how simple these crustless quiche bites are to make, you’ll be whipping them up every Sunday for meal planning – just like I do! The magic happens in three easy steps, and the best part? You can customize them with whatever ingredients you have on hand. Here’s my foolproof method:

1. Preheat your oven to 350°F (175°C) – This ensures your muffin tin is perfectly heated when the batter goes in. Trust me, it makes all the difference in getting those gorgeous golden edges.
2. Prep your muffin tin – Nothing’s worse than beautiful muffins stuck to the pan! I’ll share all my greasing tips below.
3. Whisk together eggs and almond milk until fully combined – You want no streaks of white remaining for the perfect texture.
4. Gently fold in your mix-ins – That crispy bacon and fresh spinach should be distributed evenly throughout.
5. Fill each cup halfway – They puff up beautifully as they bake!
6. Bake for 20 minutes – Look for golden edges and a center that’s just set (no jiggle when you gently shake the pan).
7. Let cool for 5 minutes – This patience leads to perfect removal every time!

Prepping the Muffin Tin

After burning through countless muffin liners with stuck-on eggs, I’ve perfected my tin prep. My favorite method? A quick spritz of olive oil spray in each cavity. If you prefer, melted butter works wonderfully too – just use a pastry brush to get into every nook. For super easy removal, silicon muffin liners are absolute game-changers!

Mixing the Batter

Here’s where the magic begins! I whisk those eggs and almond milk like my grandmother taught me – until the mixture ribbons off my whisk. That’s when you know it’s perfectly emulsified. When adding your mix-ins, fold gently with a rubber spatula. Overmixing leads to tough muffins! The batter should pour easily but still coat your spatula – think pancake batter consistency.

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Tips for Perfect Mini Quiche Muffins

After making thousands of these mini quiche muffins (seriously—my family can’t get enough!), I’ve learned a few tricks to ensure they come out perfect every time. Here’s what I wish I knew when I started:

• Don’t overfill! Fill cups only halfway—these puff up dramatically. My first batch overflowed like little egg volcanoes! Now I use a cookie scoop for perfect portion control, which is great if you’re tracking for weight loss programs.
• Toothpick test works wonders – Insert it near the center at 20 minutes; if it comes out clean or with just a few moist crumbs, they’re done. No one wants rubbery eggs!
• Patience pays off – Let them cool 5 minutes in the tin before removing. This sets the structure so they won’t crumble apart as my toddler’s did (RIP, breakfast).
• Freeze smart – Cool completely on a rack first. I learned the hard way that sealing warm muffins leads to icy condensation (soggy quiche = sad quiche).

Variations for Mini Quiche Muffins

One of my favorite things about these mini quiche muffins? They’re like a blank canvas for your fridge leftovers! Over the years, I’ve tested dozens of combinations—here are the ones that get requested most often in my house. Bonus: each one solves a different dietary need, perfect for when you’re meal prepping for picky eaters or following keto meal plan delivery programs.

• Mushroom & Swiss – My vegetarian sister’s favorite! Sautéed mushrooms add umami richness, while Swiss cheese melts beautifully (skip for dairy-free). Try adding a pinch of thyme for extra cozy vibes.
• Keto Cheddar & Jalapeño – For my low-carb friends! Swap almond milk for heavy cream, add sharp cheddar, and toss in diced jalapeños. The creaminess offsets the heat perfectly.
• Mediterranean Sun-Dried Tomato – Chopped sun-dried tomatoes and kalamata olives give these major Greek vibes. I like adding crumbled feta too, but nutritional yeast works great for dairy-free.
• Leftover Veggie Cleanout – My Thursday night special! Whatever veggies are wilting in the fridge (zucchini, bell peppers, even roasted cauliflower) get chopped up and baked in. Waste not, want not!

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Pro tip: If you’re prepping multiple flavors, put different mix-ins in separate small bowls and let everyone customize their muffins—great for brunch crowds with dietary restrictions!

Storing and Freezing Mini Quiche Muffins

Listen, if there’s one thing I’ve learned from my freezer breakfast muffin obsession, it’s this – proper storage turns good quiche bites into life-saving saviors! First rule: let them cool completely on a wire rack. Believe me, skipping this step leads to condensation (and no one wants soggy eggs). Once cooled, I arrange them in a single layer on parchment paper in an airtight container, stacking layers with more parchment in between. They’ll keep beautifully for up to 3 months frozen. When hunger strikes, just microwave one for 30 seconds – boom, instant breakfast! For bonus crispiness, pop them in the toaster oven for 2 minutes. These little guys have rescued more of my hectic mornings than I can count.

Nutritional Information

Just a quick note—these nutrition facts are estimates since your exact ingredients might vary (especially if you go wild with mix-ins like I do!). Per muffin: 90 calories, 7g protein, and just 1g carbs—perfect if you’re watching macros or exploring Ozempic for weight loss. But let’s be real, you’re here for the deliciousness, not the math!

Common Questions About Mini Quiche Muffins

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Serve Your Mini Quiche Muffins With

One of my favorite things about these mini quiche muffins? They play so well with others! For brunch, I love serving them with fresh berries and a mimosa bar—instant fancy points with zero effort. Packed in lunchboxes? A simple side salad turns them into a proper meal. Too busy to prep sides? That’s when meal delivery companies save the day—just add reheated muffins!

Mini Quiche Muffins

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Easy crustless quiche bites with bacon and spinach, perfect for brunch or meal planning. Dairy-free and keto-friendly.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 12 muffins 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

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• 6 large eggs
• 1/2 cup almond milk
• 1/2 cup cooked bacon, chopped
• 1/2 cup fresh spinach, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin.
2. Whisk eggs and almond milk in a bowl.
3. Stir in bacon, spinach, salt, and pepper.
4. Pour the mixture into the muffin tin, filling each cup halfway.
5. Bake for 20 minutes or until set.
6. Let cool before removing from the tin.

Notes

• Freeze extras for quick breakfasts.
• Swap bacon for mushrooms for a vegetarian option.

Nutrition

• Serving Size: 1 muffin
• Calories: 90
• Sugar: 0.5g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 100mg