My recipe for Mini Vegetable Quiche Muffins is a perfect way to pack protein and vegetables into breakfast. Make these ahead of time for easy heat and go breakfasts all week long! A perfect simple vegetable quiche loaded with flavor and nutrients is the ideal way to start your day.
Mini Vegetable Quiche Muffins
This easy vegetable quiche recipe has to be one of my new favorites! Make it once and you have 12 delicious mini quiche muffins that are not only clean but filled with goodness and only around 50-60 calories each! These are ideal for many diet plans and really pack in the nutrients and healthy protein in a small package.
If eating clean real ingredients is important to you and your family, this recipe will be perfect. I focused on packing healthy protein and a variety of vegetables into each bite. Fueling your body with nutrient dense foods like these quiche muffins keeps your body healthy.
Tips for adding vegetables to quiche
One concern many have about cooking these quiche muffins is that the vegetables will make them too soggy and they won’t set well. While this is true for many vegetables, it is not for the ones chosen. Below are some tips for how to make sure your vegetable quiche muffins turn out fantastic.
- Never use frozen vegetables in your quiches. As they thaw, they will release excess water and create consistency issues.
- Make sure to dice, shred, or chop your vegetables into small pieces so they cook evenly along with the egg.
- Add different vegetables for variety. Spinach, broccoli, and asparagus pair well with egg.
Storing and reheating your vegetable quiche muffins
Making these ahead of time is what makes them one of my favorite additions to our breakfast routine. The vegetable quiche recipe is super simple and so easy to make in bulk batches. It ends up being ideal for those who like to prep meals ahead for weeks at a time.
- Before refrigerating, allow the vegetable quiche muffins to cool completely. Storing them when still hot can create condensation in your container which leaves you with less than desirable textures.
- Store in an airtight container for up to 1 week in the refrigerator or up to 4 months in the freezer.
- If storing in the refrigerator, line your container with a cloth or paper towel to absorb any excess moisture – this helps when reheating to retain texture.
- If freezing, wrap them individually so it is easy to grab just a few at a time to thaw overnight before reheating.
- I believe heating in the toaster or oven gives the best texture and flavor. Heat at 375 degrees for 7-8 minutes works great.
More Breakfast Recipes
While you may love these vegetable quiche muffins just as much as we do, you probably want some more variety in your breakfast. That’s why I am sharing links to a few of my other favorite breakfast recipes below for you to check out. Add these to your routine to keep your taste buds happy!
- Wild Blueberry Protein Banana Bread
- High Protein Greek Yogurt Pancakes
- Protein Packed Breakfast Sandwich
- Clean Eating Breakfast Cookies
- Clean Eating Food Prep Pancakes
Make these Vegetable Quiche Muffins for an easy and healthy grab and go breakfast that your whole family will enjoy!
- Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil
- Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
- Whisk eggs and seasonings in a large mixing bowl.
- Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. The egg mixture should fill in the rest of the way. Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.
- Muffins store for 1 week in the refrigerator
- ZERO SmartPoints on the WW FreeStyle Plan
- Gluten Free
- Dairy Free
- Low Carb
- Keto Friendly
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American