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Quiche Muffins make the perfect breakfast to meal prep for the week. Take these on the go for a delicious and healthy breakfast idea.
Being a busy mom of 8, I need breakfast recipes that are quick, healthy, and full of flavor. These quiche meets all those requirements and more. They cook easily in a muffin pan with a variety of ingredients for a family favorite recipe.
If you have made our Light and Easy Quiche Recipe, then you know these Quiche Muffins is going to be just as delicious.
Table of Contents
Why We Love This Recipe
Quiche Muffins are cooked with amazing texture and soft on the inside. All you need is a few ingredients and they are perfect to make ahead of time. We love they are the perfect size to grab as you head at the door.
Prepare these quiche muffins at the beginning of the week for a delicious breakfast all week long.
Ingredients
- Refrigerated Pie Crusts (thawed)
- Large Eggs – You can also use egg whites.
- Bag Baby Spinach (10 ounces)
- Whole Milk
- Heavy Cream
- Salt
- Pepper
- Cooked Ham (diced)
- Shredded Cheddar Cheese (shredded)
For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.
Variations Ideas
- Change the Meat – Instead of diced ham, you can add in ground sausage, chopped bacon or leave the meat out.
- Veggies – Feel free to add in different types of veggies. Chopped broccoli, onions, bell peppers, or slice mushrooms.
- Cheese – You can even use different types of cheeses to add flavor. Goat Cheese, Feta cheese and Swiss cheese is always a delicious options.
- Seasoning – Simple seasoning makes these muffins so delicious. You can add in garlic powder and onion powder to these mini quiche recipe.
Step by Step Instructions
- Step 1 – Preheat the oven to 375 degrees Fahrenheit and spray 2 muffin tins generously with a non-stick cooking spray. Set aside.
- Step 2 – In a large bowl, whisk together whole eggs, milk, heavy cream, salt and pepper.
Step 3 – Unroll the pie crusts and cut them into circles using a 3-inch round cutter.
Step 4 – Press the cut out pieces of the pie crust into each of the muffin tins.
Step 5 – Evenly divide the ham and shredded cheese into each muffin tin (approximately 1 tablespoon per tin). Then place 3-4 spinach leaves (torn into multiple pieces) into each muffin tin.
Step 6 – Pour the egg mixture evenly into all 24 muffin tins filling them up ¾ of the way full (do not unfit).
- Step 7 – Bake the egg muffins for 25-30 minutes until the crusts are cooked all the way through.
- Step 8 – Cool slightly and then the quiche muffins are ready to serve and enjoy.
Recipe Tips
- Prepare muffin tin – Spray the muffin tin with cooking spray to help with the clean up and serving these muffins.
- Cutting the Dough – We used a round cutter to cut the dough but you can also use a glass or cut the circles with a knife.
- Pressing the dough – Press the dough into the prepared muffin tin making sure that the dough goes up the sides.
- Adding the Egg Mixture – Divide the egg mixture into the dough. Make sure not overfill the egg cups in the muffin tin. This will help the mixture to not overflow.
Serving Suggestions
These quiche muffins can be served just as they are. You can add a side of fruit salad for a well balanced meal. You can even add a side of air fryer bacon or sausage for a complete meal idea.
These quiche muffins are even better topped with a drizzle of hot sauce.
Frequently Asked Questions
Store the leftovers in an airtight container for up to 3-4 days.
Yes, these quiche muffins freeze great. After they have cooled completely to room temperature, place in a freezer bag. We recommend wrapping in plastic wrap, then foil and then store. They will stay fresh for up to 3 months.
Reheat the quiche muffins in the microwave for about 30 seconds. This makes it a quick breakfast on the go.
More Quick and Easy Breakfast Recipes
- Vegetarian Breakfast Casseroles
- Taco Bell Breakfast Crunchwrap Recipe
- The Best Sweet Breakfast Recipes (easy!)
We love hearing from you. If you make these Quiche Muffins Recipe, please leave us a star review.
Quiche Muffins
Ingredients
- 2 Refrigerated Pie Crusts thawed
- 12 large eggs
- 1 Bag Baby Spinach 10 ounces
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp Salt
- 1/2 tsp pepper
- 1 cup Cooked Ham diced
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray 2 muffin tins generously with a non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, salt and pepper.
- Unroll the pie crusts and cut them into circles using a 3-inch round cutter.
- Press the cut out pieces of the pie crust into each of the muffin tins.
- Evenly divide the ham and shredded cheese into each muffin tin (approximately 1 tablespoon per tin). Then place 3-4 spinach leaves (torn into multiple pieces) into each muffin tin.
- Pour the egg mixture evenly into all 24 muffin tins filling them up ¾ of the way full (do not unfit).
- Bake for 25-30 minutes until the crusts are cooked all the way through.
- Cool slightly and then the quiche muffins are ready to serve and enjoy!
