These Mini Breakfast Quiches are the perfect single-serve muffin tin bakes for breakfast, brunch, or Mother’s Day!  They’re also versatile, feel free to change them up.  Did I mention a great grab-n-go breakfast too!

I posted this recipe two years ago but thought it deserved a repost and some updated pictures.  The first time I made these yummy little muffin tin breakfast treats, my husband devoured them.  Now I have to make them quite frequently.  This is a great recipe to make if you’re having guests over for breakfast or brunch.  Serve them with something sweet on the side, like pancakes, waffles, or french toast.  They are also a great grab-and-go breakfast.  Just wrap one in a paper towel and microwave for a few seconds.


The longest part of the process in making these mini quiches is prepping the ingredients.  It takes a few minutes, but you can actually prep them the day before, then it will take 5 minutes to prep and get them in the oven.


  • 12 large eggs
  • 1 cup diced ham or bacon, cooked
  • 2 medium tomatoes, diced
  • 5 green onions, chopped
  • 2 cups fresh spinach leaves, coarsely chopped
  • 1 cup mild cheddar cheese, shredded
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 cup half & half
  • Shredded cheddar cheese for serving

These mini quiches are SO versatile.  You can add diced peppers, change up the meat, add some fresh herbs.  The options are unlimited!


Certainly.  Make sure you wrap them securely, with waxed paper between the layers.  Freeze for up to 3 months.  Thaw overnight in the refrigerator.  Reheat in a 300-degree oven just until heated through.  Sprinkle with additional shredded cheese and heat for 5 more minutes.  Serve.

Fill the muffin cups to almost full.  Don’t worry.  There’s no leavening in these so they won’t rise.

More great breakfast recipes…

Overnight French Toast Casserole

Sour Cream Buttermilk Pancakes

Baked Vanilla Cake Donuts

Buttermilk Pancakes with Cherry Compote

Lemon Ricotta Pancakes

Original post 5/29/2018

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Mini Breakfast Quiches

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: 12 to 13 1x
  • Category: breakfast
  • Method: bake


These Mini Breakfast Quiches are the perfect single-serve muffin tin bakes for breakfast, brunch, or Mother’s Day!  They’re also great for a grab-and-go breakfast!  They are stuffed with great breakfast ingredients!


Units Scale
  • 12 large eggs
  • 1 cup cooked ham or bacon, drained and diced into small pieces
  • 5 green onions diced
  • 2 medium tomatoes diced
  • 2 cups fresh spinach, chopped small
  • 1/4 cup half and half
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup mild cheddar cheese, shredded
  • Additional cheese for topping


Preheat oven to 350 degrees.  Grease muffin tins and set aside.

  1. Whisk the eggs together in a large mixing bowl.  Add remaining ingredients and mix thoroughly.
  2. Fill muffin tin cups to almost full.
  3. Bake for approximately 20 minutes until tops are slightly spongy and a toothpick inserted in the centers comes out clean.
  4. Sprinkle additional cheese on the tops.
  5. Immediately run a knife around each quiche and gently lift them out of the cups with a small offset spatula.
  6. Serve immediately.

Refrigerate leftovers.  Quiches are best if eaten the day they are made.


  •   I used a bar of cheese and grated it on my box grater.  Store-bought pre-shredded cheese comes with a waxy coating on the cheese.  The bar cheese does not and tastes much better.
  •  Prep time includes cooking bacon and prepping vegetables and cheese.