Mini Crustless Quiche Cups

Mini Crustless Quiche Cups

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 95.4
  • Total Fat: 6.7 g
  • Cholesterol: 97.1 mg
  • Sodium: 147.5 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Mini Crustless Quiche Cups calories by ingredient
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Great for anytime you want a warm breakfast Great for anytime you want a warm breakfast
Number of Servings: 18


    8 eggs
    5 oz Baby Spinach
    1 cup Mozzarella Cheese
    1/2 yellow onion, diced
    1/2 bell pepper, diced
    3 strips bacon, cooked and crumbled
    1 sausage link, cooked and crumbled
    4 T heavy cream
    A couple dashes of Tobasco
    Salt and pepper to taste


Preheat oven to 375F

Cook bacon and sausage in a medium to large skillet and then drain on paper towel.

Dice up you half bell pepper and half onion and then cook together over medium heat in the pan you just cooked the bacon in (drain excess grease from pan first. There should be just enough in there to coat the bottom of the pan). Cook the onion and pepper until tender and transfer to plate.

Cut up spinach into smaller pieces and transfer to pan and cook just until wilted adding about a 1/4 cup water. Drain spinach well and set aside.

Crack all eggs into a large mixing bowl and whisk until well blended. Then combine onions, bell pepper, spinach, 1 cup mozzarella cheese, cream, bacon, sausage,and a few dashes of tobasco to eggs. Season to taste.

Divide evenly in a mini muffin tin that has been sprayed well with cooking spray.

Bake for about 10 minutes or until well set and a toothpick comes out clean. Leave in the pan for about a minute and then remove from pan and place on wire rack.

Sprinkle more cheese on top if you wish or a few more dashes of tobasco and enjoy!

2 mini muffins per serving

Serving Size: Makes about 36 mini muffins

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Member Ratings For This Recipe

  • Very Good
    So easy to prepare for a quick breakfast on those busy mornings! - 1/6/20

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  • Thank you - 7/25/19

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  • Incredible!
    - 2/17/19

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