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Quiche Muffins by the Dozen

Healthy quiche muffins
Nathan Congleton / TODAY
makes 12 quiche muffins

Chef notes

Make a dozen of these grab-and-go egg cups at a time and keep the extras in the refrigerator or freezer. Then you can easily reheat them in a toaster oven or microwave for quick weekday meal. 

Technique tip: Enjoy these mini quiches with a side of mixed berries and chopped toasted pecans for a filling and nutritious breakfast.


  • 2 slices nitrite- and sugar-free bacon or ham, chopped
  • 3 cups chopped spinach
  • 1/2 cup chopped tomato
  • 2 green onions, chopped
  • 8 large eggs
  • 2 tablespoons unsweetened almond milk, milk or water
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons shredded Parmesan cheese (optional)



Preheat oven to 325 degrees. Place liners in 12 muffin cups.


In a large skillet cook bacon until almost crisp. Add the spinach, tomato, and green onions and cook about 1 minute to wilt the spinach. Remove from heat.


In a large bowl whisk together eggs, milk, red pepper flakes, and if using, cheese. Stir in bacon-vegetable mixture. Ladle into prepared muffin cups.


Bake 15 to 18 minutes or until eggs are set. Serve while warm or freeze for later!