Crustless Mini Quiches

A Tasty Breakfast or Snack

For a quick snack with protein or a breakfast with a side of toast, these crustless Mini Quiches are pretty tasty! Like with most things I make, I might whip up a batch on a Sunday for a fresh breakfast and then reheat servings as the week goes on. This recipe serves twelve, but you could make the portion that you want by making less, doubling, or tripling is needed.


The prep time is pretty quick and easy. Whisk together eggs, milk, salt, pepper, and flour.


Then add broccoli and cheddar cheese. This is my favorite combination, but you could also try peppers and onions, mushrooms and Swiss cheese, or any other mix-ins you like with eggs.


Once you’ve given that a stir, grease your muffin tin. I like to use a dry measure quarter cup to laddle the mixture into the muffin tin. It makes the perfect portions.


While this bakes in the oven, it will rise and puff up quite a bit  when it’s time to take them out, they will deflate  back down.


They serve nicely with toast for breakfast. Eat within a few days if you’re storing in the refrigerator. You could also make a larger batch, freeze them, and then thaw out as needed.


4 eggs

1 1/2 cups 2% milk

2 TB flour

1/4 tsp salt

1/4 tsp pepper

1 and 1/2 cups cheddar cheese

One package frozen broccoli, thawed, chopped


Whisk together eggs, milk, salt, pepper, and flour. Add in cheese and chopped broccoli. Ladle into a greased muffin tin. Bake at 350 for 25-30 minutes.

Serves 12.



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