Breakfast Quiche Bites

Breakfast Quiche Bites Recipe
Oxmoor House
These cute little crustless quiches are ideal for families on the go. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They're also quite versatile–this version features spinach and mozzarella, but cooked broccoli and cheddar or crispy bacon are yummy substitutes or additions. They freeze well, too.

Yield:

Serves 6 (serving size: 1 quiche)

Recipe from

Recipe Time

Hands-On: 14 Minutes
Total: 34 Minutes

Nutritional Information

Calories 108
Caloriesfromfat 0.0 %
Fat 8 g
Satfat 2.7 g
Monofat 3.5 g
Polyfat 0.8 g
Protein 7.2 g
Carbohydrate 2.2 g
Fiber 0.3 g
Cholesterol 147 mg
Iron 0.8 mg
Sodium 268 mg
Calcium 103 mg

Ingredients

Cooking spray
1 tablespoon olive oil
1/4 cup diced onion
1 cup baby spinach leaves, coarsely chopped
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
1/4 cup 2% reduced-fat milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large eggs

Preparation

1. Preheat oven to 350°.

2. Coat 6 muffin cups with cooking spray. Heat a medium nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until almost tender. Add spinach; sauté 2 minutes or just until spinach begins to wilt, stirring constantly. Transfer spinach mixture to a small bowl; cool 3 minutes. Stir in cheese.

3. Combine milk and remaining ingredients, stirring with a whisk until blended. Stir in cheese mixture. Divide mixture evenly among prepared muffin cups. Bake at 350° for 20 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
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