Description
These mini quiche muffins are perfect for a kid-friendly lunchbox. They are easy to make and packed with flavor.
Ingredients
Scale
- 12 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup cooked and crumbled bacon or ham (optional)
- 1/2 cup finely chopped vegetables (e.g., bell peppers, onions, spinach)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Stir in the shredded cheese, cooked bacon or ham (if using), and chopped vegetables.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until the quiches are set and lightly golden brown.
- Let the mini quiches cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Pack them in your child’s lunchbox once cooled.
Notes
- You can customize the fillings with your child’s favorite ingredients.
- Make sure vegetables are finely chopped so they cook evenly.
- These can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 100-150 (approximate, depends on ingredients)
- Sugar: 1-2g (approximate)
- Sodium: 150-250mg (approximate)
- Fat: 7-10g (approximate)
- Saturated Fat: 3-5g (approximate)
- Unsaturated Fat: 4-5g (approximate)
- Trans Fat: 0g
- Carbohydrates: 2-4g (approximate)
- Fiber: 0-1g (approximate)
- Protein: 7-9g (approximate)
- Cholesterol: 80-100mg (approximate)