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Crustless Spinach and Feta Breakfast Mini Quiches

A close-up of several golden brown Breakfast Mini Quiches topped with spinach and white feta cheese on a white plate.
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Bake individual, bite-sized egg cups filled with spinach and feta cheese. These are simple to prepare and excellent for meal prepping breakfast.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup milk (any type)
  • 1/2 cup chopped fresh spinach, squeezed dry
  • 1/4 cup crumbled feta cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 12-cup standard muffin tin with cooking spray.
  2. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
  3. Distribute the dried spinach evenly among the prepared muffin cups, placing about one teaspoon in each.
  4. Sprinkle the feta cheese over the spinach in each cup.
  5. Carefully pour the egg mixture over the spinach and cheese, filling each cup about three-quarters full. Do not overfill.
  6. Bake for 15 to 18 minutes, or until the centers are set and a knife inserted near the center comes out clean.
  7. Let the quiches cool in the muffin tin for 5 minutes before carefully removing them with a small offset spatula or butter knife.

Notes

  • For make-ahead storage, cool the quiches completely. Store them in an airtight container in the refrigerator for up to 4 days.
  • To freeze, place cooled quiches on a baking sheet until solid, then transfer them to a freezer bag. Reheat from frozen at 350 degrees Fahrenheit for about 15-20 minutes.
  • If you prefer a slightly firmer texture, use half-and-half instead of milk.

Nutrition

Find it online: https://savorandpin.com/breakfast-mini-quiches-recipe/