These mini, crustless quiche muffins are SO delicious! Even better? They come together in just 30-40 minutes for a quick breakfast or brunch the whole family will love. You can even make your cups ahead of time and quickly reheat. Perfect for busy mornings!
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If you like Starbucks egg bites, you'll adore these cheesy, mini quiche cups.
And you'll especially enjoy the money you save by making them at home!
Why You'll Love This Recipe
Quick & easy: whip it up in under 45 minutes.
Healthy: this mini quiche recipe is gluten free, and keto friendly with approximately 5.5 net carbs per muffin. And no crust equals less calories!
Meal prep friendly: Freeze or refrigerate leftovers for an easy breakfast or lunch you can enjoy all week.
Customizable: try different mix-ins or toppings like chopped green onions or bell peppers! You can also experiment with different cheeses like crumbled feta or parmesan.
Great for leftover produce: speaking of customization, this recipe is fantastic for using up extra produce and it always feels good to reduce food waste.
Egg Muffin Ingredients
- Large eggs: our delicious star ingredient! I love eating eggs for breakfast because they're such a great source of protein (and low in carbs).
- Fat free milk: or milk of choice.
- Spices: keep it simple with a little salt & pepper or feel free to experiment with different spices. Sometimes I like adding red pepper flakes for a little heat.
- Gluten free flour: you can also use regular, all purpose flour if you're not worried about making this recipe gluten free.
- Baking powder: for a little lift!
- Extra virgin olive oil: used to sauté vegetables.
- Veggies/aromatics: spinach, red onion and garlic. I love keeping a jar of minced garlic in my refrigerator at all times. Talk about a great time saver!
- Cheeses: shredded white cheddar and goat cheese crumbles. A little parmesan cheese would also be delicious.
- Ham: this recipe is great for holiday leftovers, but you can buy ham at the grocery store deli any time of year.
- Bacon bits: cook and crumble your own bacon or purchase bacon pieces/bits.
How To Make Crustless Mini Quiche Cups
- Sauté onion, spinach and garlic in olive oil. Remove from heat and set aside.
- Preheat your oven to 350°F.
- Crack eggs into a large bowl. Add salt, pepper, baking powder and flour. Whisk until smooth. Add milk and whisk again.
- Shred cheddar cheese and set one half cup to the side, add remainder to egg mixture. Add goat cheese crumbles, ham and sautéed veggies to the mixing bowl. Gently stir all ingredients together.
- Lightly grease a lined muffin pan and portion batter into each cavity. Top with reserve cheese/bacon bits. Bake for 20-25 minutes.
- Transfer baked cups to a wire rack and allow them to cool slightly. Enjoy!
I used to make these quiche cups without lining my muffin pan which made it difficult to clean. I decided to buy some silicone muffin pan liners. Let me just tell you - they are AMAZING.
I will never go back to my old ways.
When my egg cups finish baking they slide right out with no sticking or struggle. Pictured below are the liners I purchased. They're affordable, cute and dishwasher safe (they even come with a little mesh storage bag)!
I cannot recommend them enough. You should absolutely add this tool to your collection. They're also GREAT for cupcakes.
Step By Step Photos
How To Store Leftovers
Allow prepared muffin cups to cool completely and place them in an airtight container. Store in the refrigerator for up to 3 days. Microwave 15-30 seconds to reheat!
Can I freeze my quiche cups?
Yes you can! Once your cups are done baking, allow them to cool. To avoid freezer burn, tightly cloak each individual cup in plastic wrap. Freeze in an air-tight, food storage container or Ziploc bag for up to 3 months.
To reheat, simply microwave on high for 60-90 seconds. I love making a double batch of these little quiches and freezing them for an easy make ahead breakfast option.
More easy, healthy breakfast recipes:
- Blueberry Baked Oatmeal Cups
- No Bake Oatmeal Raisin Breakfast Cookies
- Almond Flour Zucchini Chocolate Chip Muffins
- Peanut Butter & Jelly Baked Oatmeal Cups
- Chocolate Chip Baked Oatmeal
- No Bake Peanut Butter Oatmeal Balls
- Strawberry Banana & Chocolate Protein Smoothies
- Blueberry Oatmeal Blender Pancakes
- Blackberry Burrata Toast
Crustless Ham & Cheese Quiche Muffins
- Large Mixing Bowl
- 12 count muffin pan
- Non-stick cooking spray
- 5 large eggs
- ⅔ cup nonfat milk
- ¾ teaspoon salt
- ¾ teaspoon ground pepper
- ¼ cup gluten free flour *see note below
- 1 teaspoon baking powder
- 1 tablespoon extra virgin olive oil
- 4 cups spinach *roughly chopped
- ¼ cup red onion *diced into small pieces
- 1 teaspoon minced garlic *see note below
- 1 & ½ cups shredded sharp white cheddar *divided - reserve ½ cup to sprinkle on top of cups before baking
- 1 cup goat cheese crumbles
- 1 cup ham *cut into bit size pieces
- ¼ cup bacon bits
Recipe notes:Gluten free flour: use a cup for cup gluten free flour (can typically be found near the regular wheat flour at the grocery store). I like the Bob's Red Mill brand a lot! Regular flour will also work fine if you aren't gluten intolerant. Minced garlic: I like to keep a jar of chopped or minced garlic on hand! I highly recommend it, such a huge time saver! You can also mince two large cloves by hand or use a little bit of garlic powder (about ¼ teaspoon).
- Measure olive oil into a large skillet on the stove top and turn heat to medium low. Dice onion into small pieces while oil heats and then add to the skillet, sauté for 3-5 minutes.1 tablespoon extra virgin olive oil, ¼ cup red onion
- Roughly chop spinach and add to the pan. Stir until it cooks down completely (this will only take 2-3 minutes). Add garlic and sauté for 30 more seconds. Remove from heat and set aside.4 cups spinach, 1 teaspoon minced garlic
- Preheat oven to 350°F.
- Crack eggs into a large mixing bowl. Add salt, pepper, baking powder & gluten free flour. Whisk vigorously until smooth. Add milk and whisk again.5 large eggs, ¾ teaspoon salt, ¾ teaspoon ground pepper, ¼ cup gluten free flour, 1 teaspoon baking powder, ⅔ cup nonfat milk
- Shred cheddar cheese and reserve ½ cup to sprinkle on top of your cups before baking. Add the remainder to the egg mixture along with crumbed goat cheese, diced ham, and sautéed vegetables. Mix everything together gently.1 & ½ cups shredded sharp white cheddar, 1 cup goat cheese crumbles, 1 cup ham
- Line a 12 count muffin pan and lightly grease with non-stick cooking spray. I prefer to use these silicone muffin pan liners (they are AMAZING) or you can use disposable liners. You can also just grease your pan and elect not to use liners (sometimes this makes the pan difficult to clean).
- Portion egg mixture into muffin pan. Top with reserve cheese/bacon bits and bake for 20-25 minutes. Remove from the oven and allow your cups to cool on a wire rack.¼ cup bacon bits
- Storage instructions:Refrigerate: allow muffins to cool completely. Place them in an air tight food storage container or Ziploc bag and refrigerate for 2-3 days. Freezer: cool baked cups completely and cloak each in plastic wrap. Place wrapped muffins in a Ziploc bag or freezer safe food storage container. Freeze for up to 3 months.
- How to reheat: simply microwave on high for 30-90 seconds (reheating from frozen will take closer to 90 seconds)!
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