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mini quiche egg muffins in a wide horizontal shot, golden cups flecked with red pepper and green spinach cooling on a wire rack beside a lunch box, bright kitchen light, shallow depth of field, landscape orientation

Mini Quiche Muffins

Light and airy baked egg cups filled with cheese and veggies. Great size for little hands!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup shredded cheddar
  • 1/4 cup bell pepper diced
  • 1/4 cup spinach chopped
  • 1 pinch salt

Method
 

  1. Preheat the oven to 375 degrees and grease a muffin tin.
  2. Whisk the eggs, milk, and a pinch of salt together in a bowl.
  3. Stir in the cheddar, bell pepper, and spinach.
  4. Pour the mixture into the muffin cups, filling each about two-thirds full.
  5. Bake 18 to 20 minutes until set, then cool before packing.

Notes

Make a batch on the weekend and refrigerate; they reheat or pack cold beautifully all week.