Breakfast Quiche Bites

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 14 Minutes
Total: 34 Minutes

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 7.2g
  • Carbohydrate: 2.2g
  • Fiber: 0.3g
  • Cholesterol: 147mg
  • Iron: 0.8mg
  • Sodium: 268mg
  • Calcium: 103mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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