Gluten-Free Mini Quiche Muffins

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.

4.97 from 56 votes

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Course: Main Course, Snack

Cuisine: American

Keyword: artichoke quiche, crustless quiche

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: muffins

Calories: 156kcal

Author: Don't Mess With Mama

Ingredients

8 eggs beaten
2 cups cheddar cheese
1/2 onion finely chopped
2 cloves garlic minced
1/4 cup milk
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
Dash organic nutmeg

Optional Mix-Ins

1/4 cup bacon chopped
2 cups frozen hash browns or breakfast potatoes

US Customary - Metric

Instructions

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.

Notes

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

Nutrition