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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.