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A close-up of a mini quiche muffin with a golden, flaky crust, filled with a fluffy egg mixture, spinach, and melted cheese. Other similar quiche muffins are blurred in the background.
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5 from 1 vote

Quiche Muffins

Quiche Muffins make the perfect breakfast to meal prep for the week. Take these on the go for a delicious and healthy breakfast idea.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 24
Author: Carrie Barnard
Cost: $17.26, $0.72 per Serving

Ingredients

  • 2 Refrigerated Pie Crusts thawed
  • 12 large eggs
  • 1 Bag Baby Spinach 10 ounces
  • ½ cup whole milk
  • ½ cup heavy cream
  • ½ tsp Salt
  • ½ tsp pepper
  • 1 cup Cooked Ham diced
  • 2 cups cheddar cheese shredded

Instructions

  • Preheat the oven to 375°F. Generously coat two 12-cup muffin pans with nonstick cooking spray.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
  • Unroll the pie crusts and use a 3-inch round cutter to cut out 24 circles. Press one circle into each muffin cup.
  • Divide the diced ham evenly among the muffin cups. Top each with the shredded cheddar cheese and a few pieces of torn spinach.
  • Pour the egg mixture into each muffin cup, filling each about ¾ full. Do not overfill.
  • Bake for 25–30 minutes, or until the egg is set and the crust is golden brown.
  • Let the quiche muffins cool in the pan for 5 minutes before removing. Serve warm or allow to cool completely before refrigerating or freezing.

Nutrition

Calories: 162kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 257mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
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