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Easy Quiche Muffins

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Total Time: 40 minutes (Prep: 15 min | Cook: 25 min)
Skill Level: Easy
Yield: 12 muffins
Dietary Notes: Naturally gluten-free (with a few swaps), perfect for keto, and easy to make vegetarian.

Tired of skipping breakfast? These Easy Quiche Muffins are your delicious solution. Imagine all the creamy, savory goodness of a classic quiche—fluffy eggs, melty cheese, and your favorite fillings—portioned into perfectly portable, protein-packed muffins. They’re meal-prep magic: make a batch on Sunday, and you’ve got a wholesome, reheatable breakfast ready for the entire week. With endless customization options and a simple method that anyone can master, these muffins are about to become a staple in your kitchen.

Ingredients

The Base (Essential):

  • 8 large eggs

  • 1/4 cup whole milk or unsweetened almond milk

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1 cup shredded cheese (a mix of cheddar and mozzarella works beautifully)

The Fillings (Choose Your Adventure):

  • 1/2 cup diced cooked ham or crumbled cooked bacon

  • 1/3 cup finely chopped vegetables (spinach, bell peppers, mushrooms, or sundried tomatoes work well)

  • 2 green onions, thinly sliced

The Crust (Optional but Recommended):

  • Cooking spray or a little melted butter for greasing

  • For a “Crunchy Bottom”: 1/4 cup grated Parmesan cheese or almond flour to coat the muffin tin.

Equipment

  • 12-cup standard muffin tin

  • Large mixing bowl

  • Whisk

  • Measuring cups and spoons

  • Chopping board & knife

  • Cooling rack

  • Toothpick (for testing doneness)

Step-by-Step Instructions

Step 1: Prep & Preheat (5 minutes)
Preheat your oven to 350°F (175°C). This is crucial for even cooking. Liberally grease all 12 cups of your muffin tin with cooking spray or butter. For an optional, delicious “crust,” sprinkle about 1 teaspoon of grated Parmesan or almond flour into each greased cup, tapping it around to coat the bottom and sides. This creates a golden, savory layer.

Step 2: Whisk the Foundation (3 minutes)
In your large mixing bowl, crack the 8 eggs. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for 45-60 seconds until the mixture is completely uniform and slightly frothy. This incorporates air, leading to a lighter, fluffier texture.

Step 3: Customize Your Mix-Ins (5 minutes)
Stir in your chosen fillings. Add the shredded cheese, diced ham (or bacon), chopped vegetables, and green onions to the egg mixture. Stir just until everything is evenly distributed. Avoid overmixing.

Step 4: Portion & Bake (25 minutes)
Carefully pour or ladle the egg mixture into the prepared muffin cups, filling each about 3/4 of the way full. This leaves room for them to rise slightly without spilling over.
Place the tin in the center of the preheated oven. Bake for 22-25 minutes. You’ll know they’re done when the tops are lightly golden, the centers are just set, and a toothpick inserted comes out clean.

Step 5: Cool & Serve (5-10 minutes)
This step is key to prevent sticking! Remove the muffin tin from the oven and let it cool on a rack for 5 minutes. The muffins will deflate slightly—this is normal. Then, gently run a butter knife around the edges of each muffin to loosen it. Carefully lift them out and place them directly on the cooling rack for another few minutes.

Chef’s Notes & Customizations

  • Vegetarian Delight: Simply omit the ham/bacon and load up on veggies like sautéed mushrooms, spinach, broccoli, or caramelized onions.

  • Dairy-Free/Keto: Use unsweetened almond milk and swap the cheese for a dairy-free alternative. The Parmesan “crust” can be made with almond flour or nutritional yeast.

  • Make-Ahead Magic: Let the muffins cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat from frozen in the microwave for 60-90 seconds.

  • Don’t Overfill: Filling the cups 3/4 full is the golden rule for the perfect shape.

  • Test for Doneness: The toothpick test is your best friend. If it comes out wet, bake for another 2-3 minutes.

Nutritional Information (Per 1 Muffin)

Note: Nutrition calculated using whole milk, cheddar cheese, ham, and spinach.

  • Calories: ~120 kcal

  • Total Fat: 8g

  • Saturated Fat: 3.5g

  • Cholesterol: 130mg

  • Sodium: 320mg

  • Total Carbohydrates: 2g

  • Dietary Fiber: 0.2g

  • Sugars: 1g

  • Protein: 10g

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