Mini Crustless Quiche Muffins with Spinach and Bacon
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.
Servings: 12 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
Serving: 1g | Calories: 239kcal | Carbohydrates: 1g | Protein: 14g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 200mg | Sodium: 515mg | Potassium: 193mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 735IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 1mg