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Make-Ahead Mini Quiche Muffins with Bacon and Spinach

Three perfectly baked mini quiche muffins topped with crispy bacon and green spinach served on a white plate.
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Prepare these crustless egg muffin cups ahead of time for easy grab-and-go breakfasts or brunch servings. This recipe is keto-friendly.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon, cooked and crumbled
  • 1 cup fresh spinach, chopped
  • 1/4 cup shredded cheddar cheese (optional, omit for strict keto/dairy-free)
  • Cooking spray or silicone muffin liners

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with silicone liners.
  2. In a medium bowl, whisk together the eggs, almond milk, salt, and pepper until well combined.
  3. Distribute the crumbled bacon and chopped spinach evenly among the prepared muffin cups.
  4. If using cheese, sprinkle a small amount over the bacon and spinach in each cup.
  5. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  6. Bake for 15 to 18 minutes, or until the egg is set and lightly golden. A knife inserted near the center should come out clean.
  7. Remove the muffin tin from the oven and let the egg cups cool in the tin for 5 minutes before carefully removing them.
  8. Serve warm or cool completely before storing.

Notes

  • For best results when freezing, allow the egg muffin cups to cool completely before placing them in an airtight, freezer-safe container.
  • These keto egg cups reheat well in the microwave for 30 to 45 seconds.
  • If you skip the cheese, these function as dairy-free egg muffin cups.

Nutrition

Find it online: https://cookingbyfelix.com/mini-quiche-muffins-keto-egg-cups/