I’m always looking for quick and easy (but still healthy!) breakfast recipes for our busy weekday mornings. These mini egg breakfast quiches made in a muffin tin fit the bill perfectly. They’re very low carb, healthy, packed with protein, and the best part is they’re easy to make in advance! This recipes makes a dozen mini breakfast quiches, so I place them in the freezer and simply pop one or two in the microwave for just about a minute and you’ve got a quick healthy breakfast on the go!
I’d love to hear some of your favorite go-to breakfast recipes in the comments below! Enjoy!
Quick Easy Healthy Breakfast Egg Mini Muffin Quiche Recipe
A dozen eggs
Chopped vegetables (I use spinach, red pepper, mushroom, and onion)
Chopped cooked meat (You can use bacon, sausage or ham)
Splash of water (for fluffiness)
Salt & Pepper
You’ll also need:
A non-stick muffin tin
Step 1: Preheat oven to 350 degrees.
Step 2: Chop a variety of vegetables such as spinach, broccoli, asparagus, roasted red peppers, mushrooms, sundried tomatoes, etc. Anything you have on hand will work.
Step 3: If you choose to use meat, such as bacon, cook it first.
Step 4: Break the eggs into a pitcher. Add a splash of water and season with salt and pepper. Mix well.
Step 5: Pour a small amount of the egg mixture into the muffin tin (fill each about 1/3 full). Sprinkle the meat and vegetables of your choice into the tin and then cover with more egg mixture.
Step 6: Cook for 15-20 minutes and then let them rest for 5 minutes before removing from the tin.