Mini Crustless Quiche Muffins with Spinach and Bacon

mini crustless quiche stack on dark plate

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Mini crustless quiche muffins are bite-sized, savory treats that are perfect for breakfast, brunch, or as a quick snack. These muffins are made without the traditional crust, making them a low-carb quiche and gluten-free quiche option.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: crustless quiche muffins, keto quiche muffins, low carb quiche, mini crustless quiche, mini quiche

Servings: servings

Calories: 239kcal

Cost: $7

Ingredients

12 Eggs
1 cup Bacon cooked and chopped
1 cup Ground beef cooked and crumbled
1 cup Colby Jack cheese shredded
1 cup Spinach chopped, fresh
¼ cup Jalapeños sliced or chopped
¼ cup Bell peppers chopped
1 tsp Salt
1 tsp Black pepper

Instructions

Preheat oven to 375℉.
Spray a 12 count non stick muffin tin with cooking spray or line pan with silicone muffin liners.
Crack all 12 eggs into a large bowl and beat well.
Add all other ingredients, reserving ¼ cup of the cheese for topping, to the bowl and mix well.
Using a 1/4 cup measuring cup, add egg mixture to the muffin cups.
Top each muffin cup with a sprinkle of the remaining cheese.
Bake for 18-20 minutes or until the top is lightly golden.
Serve warm with fresh fruit to the side.

Notes

You can store these egg muffins in an air-tight container in the refrigerator for 5-6 days.

Nutrition