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Make-Ahead Bacon and Spinach Mini Quiche Muffins (Keto Friendly)

Three golden brown mini quiche muffins featuring spinach and bits of bacon, resting 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 naturally low-carb.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup unsweetened almond milk
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup shredded cheddar cheese (optional, omit for strict keto/dairy-free)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 12-cup standard muffin tin with cooking spray.
  2. In a large bowl, whisk together the eggs, almond milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the crumbled bacon, chopped spinach, and cheese (if using) evenly among the prepared muffin cups.
  4. Pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the egg cups are set in the center and lightly golden.
  6. Remove the mini quiche muffins from the oven and let them cool in the tin for 5 minutes before carefully removing them.
  7. Serve warm or store for later.

Notes

  • For freezing, allow the egg muffin cups to cool completely. Place them in a freezer-safe, airtight container or bag.
  • Reheat frozen cups in the microwave for 45 to 60 seconds or in a toaster oven until warmed through.
  • If you need a dairy-free option, simply leave out the cheddar cheese.

Nutrition

Find it online: https://hearthbite.com/mini-quiche-muffins-recipe/