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Freezer-Friendly Mini Quiche Muffins (Keto Option)

Four golden-brown mini quiche muffins topped with bacon pieces and spinach, arranged on a white plate.
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Make ahead egg muffin cups with bacon and spinach that freeze well for easy breakfasts or brunch servings.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup unsweetened almond milk (or heavy cream for non-keto)
  • 1/2 cup cooked, crumbled bacon
  • 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 coat a 12-cup muffin tin with cooking spray.
  2. In a medium bowl, whisk together the eggs, almond milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the cooked bacon and chopped spinach evenly among the prepared muffin cups. If using cheese, sprinkle a small amount over the vegetables in each cup.
  4. Pour the egg mixture over the fillings in each muffin cup, filling them about three-quarters full.
  5. Bake for 15 to 18 minutes, or until the egg is set and a toothpick inserted into the center comes out clean.
  6. Let the mini quiche muffins cool in the pan for 5 minutes before carefully removing them.
  7. Serve warm or cool completely before storing.

Notes

  • For a keto version, use heavy cream instead of almond milk and omit the cheese if you are avoiding dairy.
  • These egg muffin cups freeze well. Cool them completely, then place them in a freezer-safe bag or container.
  • To reheat from frozen, microwave for 60 to 90 seconds or bake at 350 degrees Fahrenheit until heated through.

Nutrition

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