Ditch the bread, keep the deliciousness! Mini crustless quiches packed with protein & veggies for a guilt-free grab-and-go healthy egg breakfast. Ready in under 30 minutes!
Craving a breakfast that’s both delicious and nutritious? Look no further than these mini crustless quiches! Packed with protein and veggies, these bite-sized beauties are perfect for a quick and easy grab-and-go healthy egg breakfast.
Plus, they’re totally customizable, so you can tailor them to your taste. And the best part? They can be made in under 30 minutes!
In this post, I’ll share the recipe for these amazing mini quiches, along with some tips for making them ahead of time and freezing them for later. I
I’ll also give you some ideas for different fillings, so you can get creative and make them your own. So, ditch the boring old toast and cereal, and give these mini quiches a try!
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Why Make a Healthy Egg Breakfast with Mini Quiches?
Fuel your mornings the healthy way with the power of eggs. Forget boring toast and sugary cereals. Dive into the world of these mini crustless quiches, bite-sized wonders packed with protein, veggies, and flavor. They’re the perfect grab-and-go solution for busy mornings, ready in less than 30 minutes and keto-friendly too!
What is a Mini Crustless Quiche?
A mini crustless quiche is a bite-sized version of the classic French savory tart, but without the pastry crust. Instead of the traditional buttery base, these little quiches utilize muffin tins or ramekins as individual molds, creating perfectly portioned pockets for a delicious egg and filling mix with a lot less calories.
Imagine bite-sized cups of fluffy scrambled eggs studded with your favorite ingredients, like crumbled bacon, diced ham, sauteed vegetables, or melty cheese. These portable morsels are a fantastic grab-and-go breakfast option, a delightful appetizer, or even a light lunch.
How to Make a Healthy Egg Breakfast with a Small Crustless Quiche
These bite-sized beauties are packed with protein and veggies, making them the perfect fuel for a busy morning. But the best part? They’re surprisingly easy to make!
Ingredients to Make Mini Crustless Quiches
- Egg Whites
- Half ‘n Half (use whatever dairy you want here for creamer)
- Onion, Diced
- Pepper, Diced
- Spinach
- 8 Ounces Shredded Cheddar
- Salt and Pepper to Taste
Directions to Make a Healthy Egg Breakfast with Mini Crustless Quiches
- Preheat the oven for 400
- Whisk egg whites with the dairy of your choice.
- Add salt and pepper to taste.
- Saute onion, bell pepper and spinach but it’s not necessary if you are short on time. I think it tastes better sauteed but try it both ways and see what you prefer.
- Place onion and bell pepper in the bottom of a non-stick muffin tin.Top each muffin section off with some shredded cheddar.
- Add the egg mixture on top filling about 5/6 of the way.
- Bake in 400-degree oven for 15-20 minutes or until fully cooked.
About This Recipe for Mini Crustless Quiche
This recipe for egg muffins is such an easy dish to make. It takes minutes to prepare and you can purchase the ingredients ready made.To save time preparing this dish, pick up pre-diced onions and peppers from the market, as well as ready-made egg whites.
If you prefer to go with the yolk, this recipe works with a full egg too. Just whisk the whole egg in with whatever dairy you choose to use.
To saute the veggies or not beforehand is a matter of preference, but I think it tastes better taking that extra step. I prefer to saute the onions, peppers and spinach before putting them in the bottom of the muffin tins but if you are short on time, it’s okay to skip that step because they bake right in the muffins. As an aside, I make it both ways and decide whether to do it or not based on what kind of time and energy I have.
Sometimes, I’ll saute the onions and peppers up with mushrooms too. I’ve not put the mushrooms in this dish raw to tell you how well they cook in the oven. So if you try that, let me know how it works out.
You can also have fun with the type of cheese you use. Sometimes, I’ll use shredded cheddar jack to spice it up.
If I wanted to add bacon, sausage or ham to this recipe, I’d cook them first, then add to the bottom of the muffin tins with the diced vegetables.
Healthy Egg Breakfast Ideas: Different Variations for Crustless Mini Quiches
What I love about this egg in muffin cups recipe is how adaptable it is to suit different tastes and dietary restrictions. You can go full-on whole eggs or make them with egg whites (which is my personal preference). They can also be made with bacon, sausage, and other vegetables too.
So while I’m sharing my basic recipe for egg muffins, feel free to change up the ingredients to suit your tastes and dietary restrictions.
As I mention earlier, there are so many different ways you can make egg muffins for breakfast. I prefer a lighter, healthier version, so I make mine using egg whites and fresh vegetables.
But you can certainly make these egg muffins more substantial using whole eggs, breakfast meats, and heavy cream. The beauty of making eggs for breakfast is their adaptability to different tastes and dietary restrictions.
And you don’t have to sacrifice calories for flavor either because I think the egg white version is as good if not better than the whole egg version.
Optional Ingredients for Egg in Muffin Cups
- Eggs or egg whites
- Heavy cream, half ‘n half, whole or reduced fat milk
- Fresh cut bell peppers, onions, broccoli, garlic, etc.
- Bacon, sausage, pork roll, etc.
- Shredded cheddar or other cheeses
- Paprika, Salt and Pepper to taste
Benefits of Mini Crustless Quiches as an Egg breakfast Idea That’s Healthy
- Size: They are miniature, generally fitting comfortably in two or three bites, making them perfect for snacking or enjoying as a light meal.
- Crustless: As the name suggests, they omit the traditional pastry crust, making them a lighter and lower-carb alternative to their classic counterparts.
- Versatile: The filling possibilities are endless! You can customize them with any combination of meats, vegetables, cheeses, and herbs to suit your taste preferences and dietary needs.
- Easy to Make: They require minimal fuss and can be whipped up in a flash, making them ideal for busy mornings or quick bites.
- Healthy Option: Packed with protein and vegetables, they can be a nutritious and satisfying way to start your day or fuel your afternoon.
- Easy Storage: It’s a great make-ahead dish that can be stored in the refrigerator for a quick on-the-go healthy egg breakfast.
Keep in mind that mini quiches are similar to regular quiche but they are made in muffin cups. I love the ease of making them because there’s no cutting involved and it makes a great grab-and-go recipe that is perfect for brunch or running out the door.
Healthy Egg Breakfast FAQs About Mini Crustless Quiches
When Making Them, How Do You Make Egg Muffins Not Stick?
It is no fun when the eggs stick to the muffin tin, so I get it! Lately, I’ve been using nonstick copper muffin tins to make my crustless mini quiches, but if you don’t have something similar, try using another type of non-stick muffin pan or use non-stick cooking spray. Another option is to line each muffin cup with parchment paper or cupcake liners.
How Long Do Egg Muffins Last in the Fridge?
When I make egg muffins, I sometimes double and triple the recipe so there’s enough for my family. But what do you do with all the leftovers? They can be easily stored in the fridge for about 3 days OR you can freeze them for up to 3 months.
Healthy and Easy Egg in Muffin Cups
Equipment
- 1 whisk
- 1 Saute Pan (optional) Use if you want to carmelize the vegetables before adding to the egg muffins
Ingredients
- 8 Ounces Egg Whites
- 2 Tablespoon Half 'n Half You can use whatever dairy you want here for creamer.
- 1 Onion diced
- 1 Bell Pepper diced
- 8 Ounces Spinach
- 8 Ounces Shredded Cheddar
- Salt and Pepper to Taste
- 2 tbsp Extra Virgin Olive Oil (if sauteeing vegetables)
Instructions
- Preheat the oven for 400
- Whisk egg whites with the dairy of your choice.
- Add salt and pepper to taste.
- Optional: Saute onion and red bell pepper but not necessary
- Place onion and bell pepper in the bottom of a non-stick muffin tin.
- Top each muffin section off with some shredded cheddar.
- Add the egg mixture on top filling about 5/6 of the way.
- Bake in 400-degree oven for 15-20 minutes or until fully cooked.
Notes
Nutrition
More About Making Mini Crustless Quiches
Have you ever made crustless quiches before in muffin cups? What do you like to include in your healthy egg breakfast? I would love to know more in the comments below.
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More Recipes to Try
If you love to make food that’s quick, easy to make and has a lot of flavor. I got you! Here are a few recipes to try!
- Meatballs in the Oven with Italian Gravy
- Corn Chowder Easy Recipe
- Chicken Soup Recipe Homemade
- Healthy Instantpot Chicken Tortilla Soup Recipe
- Creamy Pumpkin Soup Recipe
- The Best Coffee Cake Recipe
- Apple Crisp Easy Recipe
- Pineapple Dump Cake Recipe
- Quick and Easy Spinach Tortellini Soup Recipe
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Enjoy a beautiful day! xo
