Crustless Mini Quiche (single serving breakfast muffins)

Crustless Mini Quiches (aka, egg muffins)

I am not a morning person. As some of you may remember, I made a resolution this year to wake up earlier, so I could be more productive during the day and spend less time surfing the web at night. So far, I’ve made about as much progress as I did that time when I was fourteen years old and decided to read Crime and Punishment just for fun.

Needless to say, fourteen-year-old-me gave up on that goal. But the me of today is NOT letting go of trying to become a morning person. Not yet, at least.

In an effort to make dragging myself out from beneath the covers a little less painful, I made egg breakfast muffins. Aka, single-serving crustless quiches. Aka, grab-and-go frittata bites. Basically, an omelet you can reheat and enjoy whilst still in a half-awake zombie state.

Braaaains! Err, I mean, breeeeakfast, breeeeakfast!

Crustless Mini Quiches (aka, egg muffins)

I don’t know about you, but when I’m trying to get going in the morning, nothing makes me feel better than a protein packed breakfast. Some people are happy to eat waffles or pancakes or doughnuts for breakfast each morning (*cough* T-Hubs *cough*), but for me, I prefer to kick things off in a healthier way. If I start on track, I’m more likely to stay on track… and vice versa.

The thing is, I’m groggy mcsleepy-pants when I get up in the morning, and cooking myself breakfast (and dirtying a bunch of dishes) isn’t usually the first thing I want to do. These little muffins solve that problem.

Crustless Mini Quiches (aka, egg muffins)

One batch makes about sixteen muffins. I find that two are the perfect serving size for me (or three if I’m really ravenous), which means I can make a batch over the weekend and have breakfast ready all week long. A few seconds in the microwave, or a few minutes in the toaster oven, and these babies are ready to go.

Even if you aren’t groggy mcsleepy-pants, these mini quishes are your friend. They can be made with just about any ingredients you choose (perfect for using up whatever veggies you have hanging around in the fridge) and are really simple to throw together. You could even make them in a mini muffin tin, and then they’d be super cute and bite-sized.

As I learned from these mini bananas, tiny is always better.

Crustless Mini Quiches (aka, egg muffins)

4.7 from 3 reviews
Crustless Mini Quiche (single serving breakfast muffins)
 
Prep time
Cook time
Total time
 
Healthy, easy, and always ready when you're on the go! I like to make these muffins at the beginning of the week, so they're always on hand in the fridge or freezer. (Naturally gluten-free)
Author:
Serves: 16-18 regular sized muffins
Ingredients
Base:
  • 12 large eggs
  • ½ cup heavy cream
  • ¼ cup milk
  • 2 TBSP fresh parsley, chopped
  • 2 TBSP fresh basil, chopped (or other herb)
  • ¼ tsp. salt
  • ¼ tsp. pepper
Veggies*:
  • 1 cup broccoli, cut into teeny tiny florets
  • 1 cup fresh spinach, roughly chopped
  • 1 red bell pepper, chopped small
  • ¼-1/2 cup onion, diced fine
  • 1 jalapeno pepper, seeds and veins removed, diced fine (optional)
Add-ins (optional):
  • 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
  • 1 lb. bacon, sausage, or other meat, fully cooked
Instructions
  1. If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
  2. Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non-stick muffin tin for even easier removal.)
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
  5. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
  6. Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
  7. Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.
Notes
*Feel free to sub in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total, and wouldn't suggest using much more, otherwise you won't have enough egg mixture to go 'round.

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112 Responses to Crustless Mini Quiche (single serving breakfast muffins)

  1. Jennie @themessybakerblog April 20, 2014 at 9:45 pm #

    I want to make friends with these egg muffins. Girl, you are not the only grump-grump in the morning. This gal (pointing at myself) is not very nice in the am. Pinning these!

    • sarah February 6, 2015 at 1:32 pm #

      I <3 these yummy breakfast muffins! They freeze beautfully, just cool them overnight so they dont have moisture and get icey :/ Trying to stay away from plastic bags, the batch I made yesterday I put in mason jars to freeze, then I microwave them for 30-45 seconds. I used pork caramelized onion and bell pepper sausage crumbled, frozen veggie medley from Costco (carrots grean beans peas and corn), sauteed spinach, parmesan and feta cheeses, and standard S&P& herbs de provence. (ALSO subbed cream for LF cottage cheese to reduce fat). YUMMY!!! Only PROBLEM, I use generous coconut oil, and the bottoms always stick 🙁 SUGGESTIONS? paper cups they shrank up, and stuck.

      • Willow Arlen February 6, 2015 at 1:39 pm #

        Thanks for the comment, Sarah, I’m glad you liked them! The pork and caramelized onions sound amazing. I’ve never had a problem with them sticking (I use a non-stick pan, sprayed with coconut oil cooking spray), but another commentor mentioned that they came out much easier after being left to cool for a few minutes. If they’re hot from the oven, they’re much more likely to cling to the pan. Another option would be to bake them in those silicone baking cups, which they should pop right out of. Hope that helps!

      • Rachel March 31, 2015 at 1:38 pm #

        I love these, and make different variations all the time. But I never had success getting them out of the pan without sticking until I switched to silicone muffin liners. Tried different oils, butter, flour, paper liners, etc. The silicone liners make everything so much simpler, since the muffins pop right out and cleanup is SO much easier. Try them!

        • Willow Arlen March 31, 2015 at 7:39 pm #

          Thanks for the tip, Rachel! I haven’t tried silicone cupcake liners before, but will have to pick some up. Glad you like the quiches!

        • Sharon Collins June 13, 2016 at 3:50 pm #

          AMEN! I have fallen in love with those silicone muffin pans. Nothing fails to come our nice, easy, and un-torn.

      • Carol May 11, 2015 at 8:07 pm #

        I cut up baking paper into quick ‘circles’ about the same size as the base of the muffin cups, then if you leave them for a few minutes, you can run a knife around the sides and the bottom wont stick.

        • Willow Arlen May 12, 2015 at 10:09 am #

          That’s a fantastic idea, Carol! Thanks for sharing!

      • Lucinda June 21, 2015 at 4:20 pm #

        Use silicone muffin “tins”. They pop right out. I like adding in a bit of Bisquick- that seems to hold them together a bit more and be less “eggy.” I even made some with ham, Swiss cheese, and mustard to approximate a Reuben Sandwich, and my husband liked them.

        Diced ham is always my main meat, with crumbled bacon or sausage added for extra flavor. Mushrooms, while tasty, seem to be too full of water. Pecorino Romano, while expensive, is an excellent topping.

        • Willow Arlen June 21, 2015 at 10:44 pm #

          Great advice, Lucinda, thanks! I’ll have to try your Reuben variation sometimes, sounds delish!

        • Katrina September 21, 2015 at 12:14 am #

          How much Bisquick do you use? I also think I’d like a slightly breadier muffin (and might have less trouble with the fallen souffle effect).

          • Willow Arlen September 21, 2015 at 12:28 pm #

            Hi Katrina,

            I don’t use any Bisquick in these. If you want a breadier, less eggy muffin, adding either bisquick or a bit of all purpose flour to the recipe is a great idea — just make sure that it gets integrated into the egg mixture without any lumps. If you try it, I’d love to know what you think of the results!

        • Rosieroe October 25, 2015 at 10:34 am #

          Mushrooms and fresh garden tomatoes and onion work great with most cheese choices! Keeping them a little moist will prevent sticking.

      • Sylvia September 22, 2015 at 7:05 am #

        Go to Michael s craft store and get silicone muffin cups…nothing sticks

        • Willow Arlen September 22, 2015 at 3:00 pm #

          I always wondered if those silicone pans worked. Thanks for the tip!

      • Rosieroe October 25, 2015 at 10:29 am #

        I use a non stick pan and no spray or oil and they come right out. I add the veggies cheese and cooked meat to the tins and fill them first. Then top w egg mixture almost to top. A little more cheese on top.

      • Neb Toledo December 5, 2015 at 8:16 pm #

        just rub down the muffin pan with cold butter fresh out of the fridge. Use a butter knife to guide them out, and they should come out without any problems!

    • Benbarb June 14, 2015 at 2:29 pm #

      Can these be frozen and how long will they stay fresh in fridg?

      • Willow Arlen June 15, 2015 at 11:54 am #

        Yes, they can be frozen! I keep mine in the fridge for up to a week, sealed in an airtight container.

  2. shannon April 23, 2014 at 7:18 am #

    i. love. these.
    although i’m really much more of a morning person than most people (but not to the point where it gets all perky: i would never be overly cheerful about being up at 5, but i AM up), my problem is that i start doing things very early and sometimes feel flustered about stopping to make a proper breakfast. Since i can’t function forever without some protein, toast or a bagel is out. these are totally the solution to my problem, plus, they are adorable. who knew eggs could be so cute and colorful?

  3. Amy @ Elephant Eats May 12, 2014 at 4:10 pm #

    I’m def a morning person, but I also need a healthy, hearty breakfast to get me going…these look so perfect. I’ve been looking for portable things to take on the train now that I have to commute. I will def give these a try!!

    • Willow May 26, 2014 at 4:43 pm #

      I hope you like them!

      • Rosieroe October 25, 2015 at 10:36 am #

        Just ate three myself! I love these and make them often since I saw the recipe last year. I wonder though, if there’s a way to keep them a bit puffier when keeping for a few days. (Not that I mind, but I like making them day befor and bringing them tailgating!)

        • Willow Arlen October 25, 2015 at 12:30 pm #

          Thanks Rosieroe, so glad you like them! I’m afraid I don’t know of any way to keep them puffed up after they’ve cooled. Once the steam has had a chance to escape, I think they’re destined to be a little flatter than they were fresh!

  4. Heather May 22, 2014 at 2:07 pm #

    Super adorable! I have made a resolution to leave behind the Ipad when going to bed and get back into the habit of reading on my Kindle before snoozing….I am not a morning person either but would like to change that too 🙂 I am typically in bed by 9 / 9:30 and read until about 10:30 then to bed, I sleep so much better and my head feels less funny when I leave behind the Ipad before bed 🙂

    • Willow May 26, 2014 at 4:27 pm #

      That’s a great idea! Most nights I’m good about leaving my phone plugged in in the hallway, but every once and a while I’m really restless and bring it to bed with me. I know I shouldn’t, because I end up spending hours thumbing through pinterest if I do. 😛

  5. Kim Ham May 26, 2014 at 2:47 pm #

    These look great! My only question is, can they be frozen? I just worried about them going bad before I could eat them all. (Single with no kids) I could always cut the recipe in half, but just wanted to check.

    • Willow May 26, 2014 at 4:23 pm #

      Hey Kim! You know, I’m not sure how they would hold up frozen. It’s worth a shot, though. I’d start by making a half batch and then freezing just one or two to see how it goes. Let me know how they are if you try it!

    • ginger January 11, 2015 at 12:54 am #

      Hey Kim, these freeze really well! I let them cool completely and slip them in a zip lock bag and freeze. Over the summer I was going to be gone for a few weeks so I made a double batch for hubby and put in the freezer for him….he was a happy man. I call them must go muffins….everything in the fridge must go….ok so maybe not everything but it is hard to mess them up!!

      • Willow Arlen January 12, 2015 at 10:13 am #

        That’s great to know, Ginger! Thanks for sharing. I love that you call them must go muffins — I do the same thing with these when I have a bunch of produce that needs to be used up! Will have to try making a big batch and freezing them next time.

  6. Amanda August 25, 2014 at 9:10 am #

    I’m not exactly a chef, so may i ask what cream you are using?

    thanks.

    • Willow August 25, 2014 at 10:27 am #

      Good question, I should have been more specific in the recipe. I use heavy cream (also called whipping cream, or “double cream” if you’re in England). Hope that helps!

  7. Gina Clifton October 12, 2014 at 2:23 pm #

    Made these with a slight twist for 12 quiches and used half with hot sausage/Cheddar and half with ham/Swiss. thank you!

  8. Regina November 10, 2014 at 4:38 pm #

    These are fantastic!! One note….the first time I made them, I sprayed the muffin tin with Pam, and they stuck terribly. Today, I made them again, and buttered the heck out of the muffin tick. Again, waited 10 minutes, and again, they were so stuck they were shredding as I tried to remove them! I got very angry after fighting with half of them, and stormed away. Lo and behold, when I came back 20 minutes later, I picked up the muffin tin, and the remaining six almost jumped out on their own! In case anyone else finds that they are sticking, I recommend waiting a bit longer to remove them. Will keep making, thanks for the recipe!

    • Willow Arlen November 12, 2014 at 9:59 pm #

      I’m glad you like them! Sorry to hear they stuck so bad… I haven’t encountered that at all. Were you using a nonstick muffin tin? Another option would be to use cupcake liners. I know that sounds odd for something savory, but hey, they wouldn’t stick!

      • Regina November 17, 2014 at 9:57 am #

        I think I was just so excited to eat them that I tried to remove them too soon! It is a nonstick muffin tin. But don’t worry – I’ve made them a couple of time since, and have waited longer to take them out, and they haven’t stuck at all! I served them for out-of-state family this weekend, and they loved them. 🙂

  9. Becca in melbourne November 22, 2014 at 11:33 pm #

    Omg I just made these to take to a be this afternoon and they are amazing!! I may have eaten four already…. Oops I put caramalised onion and goats cheese in mine…. Yummmmmm xx

    • Willow Arlen November 26, 2014 at 12:18 am #

      Yay, I’m so glad you liked them! Caramelized onions and goat cheese make everything better. 🙂

  10. Leslie W December 15, 2014 at 2:01 am #

    Like you I am a groggy McSP in the am but these look so good gotta try them. Thanks!

  11. Jennifer L December 28, 2014 at 5:22 pm #

    These look fantastic! When I make them, however, they are not as dense or heavy as the ones I expected. They “puff” up. Any suggestions?

    • Willow Arlen December 30, 2014 at 11:19 am #

      Hi Jennifer! That’s just the way they are in this recipe — mine puff up too, kind of like little souffles. That’s just how the eggs work (moisture in the eggs evaporate, causing them to rise, and as the egg proteins set, they hold that shape). I’m not sure what you could do to make them denser… perhaps adding more ingredients (more veggies or other add-ins), or cooking them at a lower temperature, so the eggs set before they puff up too much? I’m just guessing, here, since I haven’t played around with it myself. Hope that helps!

  12. Myra molina December 31, 2014 at 12:51 pm #

    I’m newly diabetic and NEED to eat a good breakfast but not a morning person either so these are perfect!!!!!

  13. Sandy M January 4, 2015 at 11:20 pm #

    i just made these using well oiled non stick pan but they really stuck. Read above comment and am waiting for more cooling to try again. My biggest issue was that they were tall and puffed but as soon as I took them out of the oven the collapsed quite flat. I followed recipe and quantities exactly. What can I do next time to keep them puffed?
    P.S oven was just 350 then I realized and put it up to 375 for the last half of cooking time.
    I think they will be yummy but don’t look like picture ;(

    • Willow Arlen January 5, 2015 at 12:11 am #

      Hi Sandy — hmm, I’m not sure why they would fall like that. I’ve made these multiple times, and while they do deflate a little as they cool, they’ve never gone “flat” for me. Another commenter recently mentioned hers being too light and fluffy, so perhaps it has something to do with different eggs, or different ovens? I’m sorry I can’t be of more help on this one! I hope they’re delicious anyway!

      • Sandy M January 5, 2015 at 3:30 pm #

        Hi yes they were tasty after all, just hoped I could make them look like the photos. It was like a souffle that collapsed. odd I know.

  14. Debbie January 16, 2015 at 6:11 pm #

    These sound divine, but is there a way to make them without the cream? My daughter is not allowed any dairy. I can substitute the milk for soy, no drama there, but have not found a suitable (or readily available here) substitute for cream. Any ideas?

    Thanks in advance

    • Willow Arlen January 18, 2015 at 5:10 pm #

      Hmm, that’s a good question, Debbie. I can’t say for certain, but I have a hunch this recipe might work without the cream (just replace it with more of your dairy-free milk). It might help to add a little fat, too (either some coconut oil, or a bit of earth balance or whatever butter substitute you prefer), just to add that richness. I wish I knew of a good cream substitute, but I haven’t found one, either. Best of luck!

    • Nikki April 22, 2016 at 6:25 am #

      Hi Debbie,
      I know I am replying to an older post and your comment is from a year and a half ago but still wanted to share.

      I am lactose intolerant. When a soup recipe calls for heavy / whipping cream, I sub with soft tofu. I puree it first with a hand immersion blender. It’s still a soy product, and ends up thicker than soy milk.
      I haven’t tried these egg muffins yet, but was thinking that’s the cream sub I would make.

      • Willow Arlen April 22, 2016 at 10:32 am #

        Thanks for sharing, Nikki! That’s a great idea. You’ll have to let us know how it goes with the tofu if you try it!

  15. Jessie February 4, 2015 at 11:51 am #

    Great recipe, I was wondering how long these will stay good in the fridge. I heard up to 6 days but I read meat does not stay good in the fridge that long so how will eggs.

    Thanks

    • Willow Arlen February 4, 2015 at 12:59 pm #

      Thanks Jessie, glad you like them! I keep mine in the fridge for up to 6-7 days, in an airtight container, and they seem to be just fine. I’d be hesitant to keep them much longer than that, though. Another commentor did mention that they freeze really well, though, so you could always put some of them in the freezer and then thaw them when needed. Hope that helps!

  16. Shelly February 15, 2015 at 10:47 am #

    Hi Willow,

    I just made your recipe this morning – they turned out great! I wanted to share with you my secret ingredient in cooking – ghee (clarified butter). I rubbed ghee in the muffin cups with a paper towel then poured the quiche mixture in. Immediately upon taking them out of the oven they came free, actually they were not even touching the sides of the pan. Perfectly ready to serve hot. I use Ghee with all my stir frying as well – it never burns as it has a high smoke point.

    Thanks!
    Shelly

    • Willow Arlen February 16, 2015 at 12:50 pm #

      Wonderful, I’m so glad you liked them! And that’s a fantastic idea, I love cooking with ghee. I’ll have to give it a try next time I make these. 🙂

  17. Maggie February 28, 2015 at 4:35 pm #

    These are not just for breakfast! I make a double batch and use half for breakfast and the other half I freeze and serve 2 with a big salad for lunch.

    • Willow Arlen February 28, 2015 at 8:40 pm #

      Thanks, Maggie, I’m glad you like them! That lunch sounds perfect!

  18. Jamie March 6, 2015 at 9:23 am #

    Thanks for the recipe! I’m cooking for a crowd tomorrow and was wondering if it would work to make the egg mixture the night before and just bake it the morning of?

    • Willow Arlen March 6, 2015 at 10:43 am #

      Hi Jamie! You should be able to make the egg mixture ahead of time, but I would suggest holding the salt until just before you’re ready to cook them. If you add the salt to the eggs too soon, they can get really watery and won’t bake right. Hope that helps!

  19. Steph March 19, 2015 at 9:36 pm #

    I’m not a baker or much of a cook at all and just whipped these up! So delicious and easy, thank you!

    • Willow Arlen March 19, 2015 at 10:10 pm #

      Thanks, Steph, I’m so glad you liked them!

  20. Judy Westwood March 22, 2015 at 1:48 pm #

    Hi.

    My husband and I are low carbers and this looked like a great way to get his breakfast in him before he leaves for work, which is quite early. Unlike you, I am a morning person, but only to an extent. Cooking eggs and bacon at 7am was getting old.
    These tasted great but I experienced the same problem as many others. They stuck AND they collapsed. I don’t have a non stick muffin pan (not a fan of non-stick cookware) but it is a good heavy muffin pan. When they came out of the oven they were picture perfect and then everything spiraled downward. I gave them 10 minutes to cool and when i came back, they had all collapsed and I could not get them out of the pan so I have 16 quiche discs! I made mushroom, onion and fontina quiches. I sprayed the tins with coconut oil The good news is that they were delicious and I can use them, but they don’t look like muffins, more like flying saucers…and it was a nightmare cleaning the pan. I am going to try again and let them cool all the way down before removing and see if that does the trick.Then I can always try the cupcake liners.

    • Willow Arlen March 22, 2015 at 9:33 pm #

      Hi Judy, thanks for your comment! I’m glad to hear they tasted good (mushroom, onion, and fontina sound like an amazing combo!) but am sorry they stuck so badly. I can totally understand disliking nonstick cookware, but it makes does make a big difference for these muffins. Definitely try letting them cool completely next time and see if that makes a difference (you could also try, if you’re using coconut oil to grease the pan, chilling the pan for a little bit after greasing so the coconut oil solidifies before pouring in the egg mixture). As for the collapsing part, mine do that a bit, too. I just fill the tins most of the way full so they still look okay after they cool, if that makes sense.

      Hope that helps!

      • Tiajo March 30, 2015 at 6:17 pm #

        I would love to make these for a picnic, but will not have a means to reheat them. Will they taste okay if cold?

        • Willow Arlen March 30, 2015 at 8:52 pm #

          I personally don’t find them very appetizing cold, but others might. If you have time, I’d suggest making a batch ahead of time and seeing what you think — if they taste okay to you, then go for it!

      • Sylvia September 22, 2015 at 7:36 am #

        Roll flat some slices of bread and butter one side, find a cookie cutter or glass or jar top same size as bottom of tin. Then place butter side down in bottom to prevent sticking !

        • Willow Arlen September 22, 2015 at 2:59 pm #

          Good idea, Sylvia! Thanks for sharing!

  21. Nancy Holte March 30, 2015 at 11:29 pm #

    From one non-morning person to the other, I thank you! These look fabulous!

  22. Aiko April 24, 2015 at 12:52 am #

    Just made these! Can’t wait till the morning! I reduced by third to make 6 muffins. Thank you for the recipe!

  23. Ryn May 13, 2015 at 11:24 am #

    I made these last night and re-heated this morning. Despite the fact that I took a few liberties with the ingredients to avoid a trip to the store, I made a half batch and they are so good!

    I saw one or two posters asking about “density.” I used a liquid egg substitute (3 tbls = 1 egg) and replaced the 1/4 c milk with cream and they did not puff up, so that might be an option. They held together pretty well and slid right out of the muffin pan.

    I also used steamed spinach and broccoli left over from dinner and it worked fine, I just used less to account for density. I’m going to try with fresh peppers, zucchini and spinach next time. Also use less salt if you are going with the meat option and using bacon.

    • Willow Arlen May 15, 2015 at 11:17 am #

      Great info, Ryn, thanks for sharing! So glad you liked these!

  24. Lolly July 14, 2015 at 8:08 pm #

    I just Made these and they came out just like the picture. None of them stuck to the pan. I used pamper chef muffin pan and oiled it with olive oil spray. They taste delicious. So I made another batch and will be freezing them. Thanks so much for posting this recipe.

    • Willow Arlen July 14, 2015 at 9:49 pm #

      Thanks for the feedback, I’m so glad you liked them!

  25. Jojo September 7, 2015 at 10:38 am #

    have you ever made this in mini muffin pans?

    • Willow Arlen September 9, 2015 at 1:50 pm #

      I haven’t personally tried making these in a mini muffin pan, but I imagine they would work just fine! Just remember to lower the baking temperature a little bit and keep a close eye on them, since they’ll no doubt cook through faster than the full-sized ones. 🙂

  26. Denise October 4, 2015 at 12:35 pm #

    I made these last night using oregano & thyme in place of the basil (which I’m out of), spinach, mushrooms & an Italian blend cheese. I made 1/4 of the recipe with a full cup of veggies to try it…which made 6 quiches. They jumped right out of the buttered pan. I had a couple for dinner & just re-heated one. They’re delicious!! I plan to make more today, maybe some with Swiss & some with habanero cheddar. Thanks for a great recipe with a lot of versatility!

    • Willow Arlen October 5, 2015 at 12:01 am #

      Thanks, Denise, I’m so glad you liked them! Spinach and mushroom are one of my favorite combos for these — and the habenero cheddar sound amazing!

  27. Tara November 4, 2015 at 11:29 am #

    THANK YOU SO MUCH FOR THIS RECIPE!!! It’s a hit with the family every time I make it. Yum!!!

  28. Marti December 18, 2015 at 9:38 pm #

    Sounds delightful except broccoli IS NOT a cozy breakfast food. Mushrooms, green or red onions, diced green chilies…BINGO! Can’t wait to try these without icky broccoli… 🙂

    • Willow Arlen December 20, 2015 at 7:12 pm #

      Haha, I happen to be a big fan of broccoli, but I totally get that it is not most people’s cup of tea in the morning. All of those would be great in its place!

  29. Georgia H December 30, 2015 at 2:41 pm #

    Just took my batch out the oven. I used caramelized onions, ham, cheese and zucchini. They turned out amazing. Way better than I expected given my baking skills. Thanks a bunch for the recipe inspiration!

    • Willow Arlen December 30, 2015 at 3:42 pm #

      Thanks, Georgia, so glad you liked them! They sounds amazing with the caramelized onions and ham!

  30. Chell January 2, 2016 at 12:35 am #

    A MAZE INGGGG!!!! I made them for a New Year’so Day brunch – they rocked!!! Thank you for sharing your recipe!

    • Willow Arlen January 2, 2016 at 10:27 pm #

      So glad to hear it was a hit, Chell! Thanks for taking the time to tell me!

  31. Melissa February 2, 2016 at 12:45 am #

    These are delicious! I made mine vegetarian, with all the suggested vegetables and I can totally see this being the perfect quick breakfast. I used paper muffin liners and had no stick-related issues.

    • Willow Arlen February 2, 2016 at 11:36 am #

      I’m so glad you liked them, Melissa! Great idea to use paper liners, I’ll have to do that next time!

  32. Miranda February 11, 2016 at 11:29 am #

    Willow, I can’t tell you what a wonderful read this was this morning (technically it’s afternoon, but since I just got up, it’s still morning, haha!!) 🙂 I was looking for a replacement recipe for the one I lost in our house fire and stumbled across yours! Not only is the recipe AMAZING (my coffee craving zombie side thanks you) but your humor and writing style are EGGS-cellent…. 😉
    Thank you and here’s to trying to be a morning person… again!

    • Willow Arlen February 11, 2016 at 5:38 pm #

      Thank you so much, Miranda! I am so, so sorry to hear about your house fire… that’s terrible! I’m glad my recipe was a good replacement for the one you lost, though. 🙂

      • Miranda February 11, 2016 at 6:57 pm #

        We all made it out okay, and things can be replaced. One silver lining, sometimes the replaced stuff can be better than the original. 🙂 Like the windows, haha, and this recipe!!! Thank you again, DELICIOUS!! 😀

  33. Jeanne D February 21, 2016 at 11:27 pm #

    I have a Wilton muffin pan for six muffins. Would the recipe be suitable; would a longer cooking time be required? Recipe sounds great and perfect for a diabetic

    • Willow Arlen February 22, 2016 at 1:47 pm #

      Hi Jeanne, thanks for asking! If your pan does indeed make larger muffins than a standard cupcake pan, than you will need to increase the baking time. Since I haven’t tried it personally, I can’t say by how much. If it were me, I would lower the baking temp slightly, and let them bake longer, this way the inside of the muffins will set without the outside getting overcooked. You can check them by inserting a knife into the center of one, and if any raw egg sticks to the knife, or if it looks particularly wet or loose in the middle, they aren’t done yet. I hope that helps!

  34. maralee March 4, 2016 at 11:35 am #

    OMG! How come I never thought of this? I make quiche all the time. Now I can send a portable breakfast off with my “don’t have time for breakfast” husband in the morning. They are in the oven now. Thanks Willow!

    • Willow Arlen March 5, 2016 at 12:44 pm #

      Thanks Maralee! I hope you like this mini version!

  35. Katrina March 17, 2016 at 11:04 am #

    I can’t figure out how you got these to fluff up so much. I just made some today, but they never fluff up like muffins, like in your photos. Mine just fall immediately and turn into little discs of eggy goodness. Still taste good, though, so no complaints! 🙂 Thanks for your recipe.

    • Willow Arlen March 17, 2016 at 11:10 am #

      Huh, I wonder why that is? Mine have always puffed. Maybe it has something to do with the eggs. You could try whisking the eggs really well before adding the rest of the ingredients — try to incorporate lots of air at the beginning, and see if that helps. Glad you enjoyed them anyway, though!

  36. SeaAnita June 1, 2016 at 2:37 pm #

    These sound wonderful….too bad that I’m allergic to dairy . I’ll have to see what I can use for substitutions.

  37. SeaAnita June 2, 2016 at 5:46 pm #

    Do you recommend putting them in the refrigerator or the freezer until you’re ready to warm them up?

    I’m like you….I’m a night owl and can’t abide trying to cook something for breakfast. I dislike most breakfast things, so it makes it even harder.

    Since I can’t consume dairy these days (severe inflammation happens), I used heavy cream from a local dairy that has only tested Jersey cows that don’t produce the A1 protein like the typical dairy cows the big farms use. It’s that A1 protein that makes me hurt all over. I also used almond milk for the regular milk. For the cheese, I used Daiya’s pepperjack (vegan) cheese.

    Another great one for grab-heat-go breakfast is Baked Oatmeal Cups – http://imnotvegan.com/2013/01/baked-oatmeal-cups/

    PS – would you mind if I posted a modified (dairy-free) version of your recipe on my website as long as I link back to this page?

    Since these are crustless, even my husband can eat them (he can’t eat gluten), so it’s a win for both of us!

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