Mini Breakfast Quiches

Quiches going in!

Mini Breakfast Quiches


(This recipe serves 4-6 people)


  • 1 cup diced mushrooms
  • 1 cup diced red onion
  • 1 cup diced bell pepper
  • 1 cup diced ham
  • 1 cup chopped spinach
  • 2 ½ cups shredded cheese
  • 8-10 eggs
  • Olive oil
  • Salt & pepper


  • In a medium skillet, sauté on medium-high heat the mushrooms, onions, and peppers with 1 tablespoon of olive oil and a pinch of salt and pepper.  Stir occasionally and allow to cook for about 10 minutes.  Once soft, add the chopped spinach and diced ham and mix all the ingredients together.
  • In a large mixing bowl, crack 8-10 eggs and whisk together.  Add in the vegetable and ham mixture and 2 cups of the shredded cheese.  (Save the ½ cup to top the mini quiches with).  Make sure to stir thoroughly while combining all of the ingredients together.
  • Preheat oven to 350°.  Using a paper towel, rub olive oil on the bottom and side of muffin tins to ensure the egg mixture won’t stick.
  • Pour the mixture into each muffin cup leaving about ½” from the top (the eggs will rise!).
  • Bake in the oven for 20-22 minutes or until the egg mixture is cooked.  Add the remaining ½ cup of shredded cheese to the top of each quiche and place back into the oven for about 3 minutes or until the cheese is melted.
  • Allow to cool before removing from the muffin tin.  Serve warm and enjoy!

Download a PDF of this recipe here!

Mini Breakfast Quiches

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