Mini Quiches (Crustless) Recipe

Made as is, except esed regular muffin size rather than mini - yielded one dozen. Cooked at 325 degrees for 25 minutes. Kids love the flavor and the portability!

I make these all the time - so handy to have the in the freezer for a quick grab (micro) and go breakfast or lunch. I've used many combinations of fillings including, sausage, bacon, hot sausage, peppers (sweet, hot, jalepeno) mushrooms, broccoli, asparagus tips, onions (really whatever I have on hand). I mix up the cheese depending on the filling and what I have in the fridge (cheddar, swiss, gruyere, parmesan, feta, pepper jack, you name it) I also add hot sauce, spices, herbs (whatever makes sense with the other ingredients). My Tip: If using vegetables that are frozen or watery by nature cook them first to get all the water out so they don't seep into the eggs. The veggies won't cook during the baking process! I use my LARGE Wilton cupcake pans and for 8 eggs I get 6 "muffin size" eggs cups. (about half cup of egg to each) One makes a nice meal. I usually make them up on a Sunday, cool, freeze and have them handy all week! To make this REALLY easy - use the eggs that come in a carton (egg whites) - cuts some calories and gives the same result as whole fresh eggs.

I do meal prep on the weekends for quick easy meals on the go. These mini quiches are a snap to make, and so versatile! The only changes I made is I replaced the dehydrated mashed potato flakes with Green Giant califlower rice medley, that I defrosted in the microwave,and hot breakfast sausage. The writer of these mini quiches states that these can be made anyway you'd like,and it is true since I used a regular muffin pan with each one lined with foil muffin cups. Next time I make these I will drain the sausage grease as I forgot to do as the recipe states and I will add less cheese next time,as I agree with one of the reviews that the amount of cheese in these can make them a little on the greasy side,yet they tasted really good good and I plan on varying ingredients to my liking.

These are so good and so easy to make. I take them to church and have them available at our coffee station. These are gluten free and low carb. I start with the eggs, milk, and instant potatoes and then add whatever I have in the fridge(ham, bacon, mushrooms, onions, asparagus, spinach) and then shredded cheese. I only measure the eggs, milk, and instant potatoes any more. The only hint I have is that I line the muffin wells with 4” square pieces of parchment paper. The muffins stuck to regular muffin papers and spraying the muffin tin wells with Pam didn’t help much either. Now I tear squares of parchment and line the muffin tin wells. This works great.

This recipe is very flexible and easy to prepare. I cut it in half and used four, 7oz ramiquins which were sprayed prior to filling, and it was excellent. I did omit the potato flakes as we are on a low carb diet. This is a keeper for future preparations.

These turned out really well. Made them for Christmas brunch and there were no left-overs. Used bacon instead of sausage. Also used regular size muffin tin - and baked for 30 mins. Next time I will cut back on baking time by a couple of minutes. Very easy recipe.

Tasty and easy! I used full size muffin cups and agree with 325 for 25 minutes. I also cut the cheese and sausage in half like other members suggested. I added sautéed mushrooms too.

I love the ease of this recipe. Instead of potato flakes I used Quinoa flakes and it turned out moist and not to dense. I used regular size muffin pans.

So easy. I made 2 batches. One as printed and the other with a little zing. I drained a can of Rotel and added just a little along with crumbled bacon, and the cheese. Both were a hit at my church. I added only half a cup of potato flakes which i thought wss plenty

Delicious! I used chopped baked ham instead of sausage and 2c Cheddar cheese (no Swiss). I plan to freeze the leftovers for quick breakfasts.

I love this recipe. I did substitute garlic instant potatoes. They freeze and reheat very well to make great quick breakfast.

I’ll make this again ASAP 😍

I made mine this morning with bacon and, Monterey Jack cheese, Parmesan and Mexican cheese with shredded instant potatoes instead of flake potatoes. Made 2 dozen.

I made a few tweeks to it and made two pans worth. First I added three differnt peppers 1.5 C of (Guindilla Pepper, Jalepeno, Poblano all diced small) along with 1/2 c Dices romas, ans instead of breakfast sausage I used leftover 1 cup +/- 1/4 of smoked pork butt and Jalepeno link sausage diced small. I also put a half a crossant roll at the bottom of wach pan cup.

So easy and so flavorful. For the first time, I tried turkey sausage and a blend of cheeses, since that is what I had. The quiches disappeared. Tried the second time with ingredients as listed in recipe. Quiches disappeared again. This is definitely a keeper recipe!

Prepped sausage and shredded cheese the night before. Assembled everything in the morning. Perfect for a group and for leftovers.

Unsure how to rate this since it tasted great and seems to work for everyone else. I used about a cup of diced ham I needed to use, some diced, precooked zucchini w/the water squeezed out, and a mix of cheddar and Jack, and the seasonings we prefer. My mistake, I think, was cutting back the cheese by a half cup. To help get the “muffins” out in one piece, I used squares of parchment paper in the regular sized muffin tin (6)—per another reviewer’s suggestion—and gobs of cooking spray on the tin of 12 mini muffins, which were too small for lining. Neither did the trick. The parchment partially baked into some of the cupcake-sized “quiches” which came out fairly easily, but were misshapen blobs, prone to falling apart. The little ones had to be dug out w/a spoon, still leaving lots in the tin, and looking like unhappy meatballs. Neither was freezeable. Even w/less cheese, I still had both eggs and filling left over, but the tins needed soaking and lots of elbow grease to use them again. So I just made scrambled eggs w/the rest…..which didn’t look that different than the quiches. ?? Moral of the story is either “follow the directions exactly,” or go to McDonalds for breakfast, not sure yet. Maybe some people just aren’t cut out for cooking.

added 2 more eggs for 12 muffin tins

I love this recipe. I did substitute garlic instant potatoes. They freeze and reheat very well to make great quick breakfast.

Susie , " You Done Gone and Did Good Girl " I made these yesterday and served the first two this morning . Just finished them with some of our great Louisiana Coffee and Chicory . Dyn-O-Mite as J J used to say ! ( If you are old enough to remember " Good Times " , lol )