Need a quick, healthy breakfast idea? Try these Gluten-Free Mini Quiche Muffins. They are so easy to make and great for making sure the whole family gets a nutritious, protein-rich breakfast… even on the go.
Mornings can be a struggle. Getting the kids ready for school, making sure lunches are packed, getting out the door on time, making sure the kids brushed their teeth. On top of all that, you want the kids to have a healthy breakfast. But you don’t have a lot of time. So what can you do? Make these Gluten-Free Mini Quiche Muffins.
These crustless egg muffins are a cinch to make. Just mix the ingredients, put them in a muffin tin and bake while you’re getting ready in the morning. Serve up a few to the kids and even pack the leftovers for lunch. These muffins are so delicious and packed with protein and vegetables – a great way to help the whole family start the day.
Why Make These Gluten-Free Mini Quiche Muffins?
These mini quiche muffins are perfect for eating on the go in the morning when you and your kids don’t have a lot of time to get ready. So you can eat them on the go to save time.
You can also pack leftover these mini quiche muffins for lunch. Each muffin has protein and vegetables to help satiate so you’ll fill full all day and get an extra boost of energy.
Another fun idea? Have a mini quiche muffin bar on the weekend. Put out different ingredients like spinach (defrosted from frozen, water squeezed out), artichoke hearts, sun-dried tomatoes, mushrooms, baby kale, baby tomatoes, etc. Add beaten eggs to greased muffin tin. Have each person make 2 muffins with their favorite ingredients. Top with cheese. Mix well and then bake per instructions.
How to Make These Breakfast Cups – Step by Step
1. Heat oven to 350°F/180°C and grease a 12 cup muffin tin.
2. In a bowl, mix 2 cups of frozen hash browns, 1 cup cheddar cheese, 1/4 tsp salt and 1/8 tsp pepper.
3. Evenly spread out hash browns to fill each muffin cup.
4. In a small bowl, whisk 8 eggs, 1/4 cup milk, and a dash nutmeg. Then add 1/2 onion finely chopped and 2 cloves garlic finely chopped and mix well.
5. Pour egg mixture over hash browns in muffin cups.
6. Top each muffin cup with 1 cup of cheddar cheese.
7. Top each cup with bacon (1/4 cup total) or other fixings.
8. Bake for 20 minutes. Test with a toothpick to ensure quiche is fully cooked in the middle. Once done, let cool for 5 minutes before serving. Garnish with green onions or chives if desired.
Make This Low-Carb
It’s easy to modify this recipe to make it low carb, Keto or Paleo-friendly. Just omit the hash browns and mix 1 cup of the cheese with the eggs and pour into the muffin cups. Then top with the remaining 1 cup of cheese and other fixings.
You can opt to omit the hash browns for a crustless quiche and use just cheddar cheese for a simple mini quiche cup, or you can add other fixings. Try different combinations to come up with your favorite.
Here are some ideas:
- Artichokes and cheese (this is a favorite in our family)
- Red peppers and ham
- Sun-dried tomatoes, olives and feta cheese (use feta instead of the cheddar cheese)
- Tomatoes and basil (try it with mozzarella cheese for Italian-inspired breakfast cups)
Alternatives for This Recipe
- You can make this dish in a regular 8 x 8 pan instead of a muffin pan. Just be sure to grease the pan and then add the egg mixture. Bake for 25 minutes and then test with a toothpick until it comes out clean.
- You can also use a mini muffin tin. Adjust the cooking time to 15 minutes and check with a toothpick until it comes out clean.
- If you omit the hash browns, you can simply this recipe and just mix all the ingredients together in a mixing bowl and then evenly spread it out in the muffin cups.
Ways to Serve These Breakfast Egg Cups
- Serve with a mixed green salad
- Wrap them up and take on picnics
- Make into individual muffins molds for school lunches or an on the go snack
- Try using different veggies you have leftover
- Add your favorite cheese
- Fresh herbs would be a nice addition
Tips for Making These Quiche Muffins
- Find frozen hash browns
- These egg muffins are so easy to make. Just mix scramble the eggs, add all the ingredients together, and then scoop into a greased muffin tin. Bake until done.
- You can make the mixture ahead of time and store in the refrigerator overnight. Then just pop it in the over first thing in the morning.
More Recipes You Might Like
- The Easiest Crustless Gluten-Free Quiche Ever
- Gluten-Free Buttermilk Pancakes
- Gluten-Free French Toast Casserole
- Instant Pot Oatmeal
Want More Recipes?
Check out my new book, Gluten-Free, Real Food Recipes for Kids. I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives. All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.
What’s Included In This Book
It’s filled with 130+ pages of content and recipes, including:
- Real food nutrition 101
- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
- A guide on how to spot chemical additives and what to avoid
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- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
Need a quick, healthy breakfast idea? Try these Gluten-Free Mini Quiche Muffins. They're so easy to make and perfect for eating on the go.
- 1/4 cup bacon chopped
- 2 cups frozen hash browns or breakfast potatoes
Heat oven to 350°F/180°C and grease a 12 cup muffin tin.
In a bowl, mix hash browns, half the cheese, salt and pepper.
Evenly spread out hash browns to fill each muffin cup.
In a small bowl, whisk eggs, milk, and nutmeg. Then add onions and garlic and mix well.
Pour egg mixture over hash browns in muffin cups.
Top each cup with remaining cheese.
Top each cup with bacon, ham, red peppers, and other fixings.
Bake for 20 minutes. Test with a toothpick to ensure quiche is fully cooked in the middle. Once done, let cool for 5 minutes before serving. Garnish with green onions or chives if desired.
You can make this dish in a regular 8 x 8 pan instead of a muffin pan. Just be sure to grease the pan and then add the egg mixture. Bake for 25 minutes and then test with a toothpick until it comes out clean.
You can also use a mini muffin tin. Adjust the cooking time to 15 minutes and check with a toothpick until it comes out clean.
Equipment & Tools
Photo credit: Bigstockphoto.com / Elena Shashkina
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