Mini Quiche Bites – Easy, Flavor-Packed Egg Cups That Are Perfect for Brunch, Meal Prep, or Snacking

Introduction

These Mini Quiche Bites are the ultimate crowd-pleaser—simple to make, endlessly customizable, and packed with flavor in every bite. Whether you’re hosting a brunch, prepping grab-and-go breakfasts, or looking for a protein-rich snack, these little egg cups deliver.

Made with eggs, milk, and a touch of garlic powder, they’re a blank canvas for your favorite mix-ins—cheese, veggies, meats, herbs, and more. Baked in a mini muffin tin, they’re perfectly portioned and freezer-friendly, making them ideal for busy mornings or entertaining.

Ingredients

To make about 24 mini quiches, you’ll need:

5 large eggs
¼ cup milk (or unsweetened almond milk)
Salt and black pepper, to taste
¼ tsp garlic powder

Optional Add-ins (choose 2–3 or mix and match)

½ cup shredded cheese (cheddar, Swiss, feta, or mozzarella)
¼ cup diced bell peppers
¼ cup chopped spinach or kale
¼ cup cooked bacon or sausage crumbles
2 tbsp chopped green onions or chives
¼ cup sautéed mushrooms
¼ cup diced tomatoes (drained)
Pinch of paprika or Italian seasoning

Instructions

Step 1: Preheat and Prep

Preheat oven to 375°F (190°C).
Grease a mini muffin tin with nonstick spray or line with silicone cups.

Step 2: Make the Egg Mixture

In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper until smooth.
Stir in your chosen mix-ins (cheese, veggies, meats, herbs).

Step 3: Fill the Muffin Tin

Spoon the mixture evenly into the muffin cups, filling each about ¾ full.
Top with a sprinkle of cheese or herbs if desired.

Step 4: Bake

Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Tips for Success

Use room-temperature eggs for fluffier texture.
Drain watery veggies like tomatoes or spinach to avoid soggy quiches.
Don’t overfill the cups—leave space for the eggs to puff up.
Make ahead: These freeze beautifully and reheat in seconds.
Use silicone muffin cups for easy release and cleanup.

Serving Suggestions

Serve warm with toast, fruit, or a side salad.
Add to brunch boards with croissants, yogurt, and berries.
Pack in lunchboxes with crackers and veggies.
Offer with dipping sauces like salsa, pesto, or hot sauce.

Variations to Try

Mediterranean: Feta, spinach, sun-dried tomatoes, and oregano.
Western: Ham, cheddar, bell peppers, and onions.
Caprese: Mozzarella, cherry tomatoes, and basil.
Tex-Mex: Pepper jack, black beans, corn, and jalapeños.
Vegan: Use plant-based egg substitute and dairy-free cheese.

Storage & Freezing

Refrigerate in an airtight container for up to 4 days.
Freeze cooled quiches in a single layer, then transfer to a freezer bag.
Reheat in the microwave for 30 seconds or in the oven at 350°F for 5–7 minutes.

Behind the Recipe

Mini quiches are a timeless favorite—easy to adapt, quick to bake, and perfect for any occasion. This version keeps things simple with a base of eggs and milk, letting you personalize each batch with whatever ingredients you have on hand. It’s a recipe that’s as flexible as it is delicious.

Conclusion

These Mini Quiche Bites are savory, satisfying, and endlessly versatile. Whether you’re serving them at brunch, packing them for lunch, or freezing them for busy mornings, they’re a delicious way to enjoy eggs with flair.