Being a big egg fan and not a big chef in the mornings… ( I love my sleep.) I make these quiche egg bites almost every week as my breakfast meal prep. It makes mornings so much easier to reheat in the microwave for a minute, make my coffee and be on my way.
These mini quiches pack a lot of veggies in and can easily switch up or add ingredients, this particular batch I added bacon and cheese. It proves to be a no fuss recipe as I use pre-made pie crust, sauté some vegetables, and bake.
Hope you enjoy these bite sized egg bites!
Red Pepper and Spinach Egg Muffin Quiche Bites
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 12
Ingredients:
Base:
1 Pre-made pie crust (I use Pillsbury pie crust)
Fillings:
1 red pepper
1 6oz bag of spinach
half an onion (diced)
2 cloves garlic
Optional or Additional Filling Options:
Cheese: shredded cheese, feta
Bacon
Mushrooms
Egg Mixture:
6 eggs
1/4 cup of milk
Salt & Pepper
Hardware:
Muffin Tin
Mason jar
Instructions:
Preheat oven to 350 degrees.
Chop up and dice the garlic, onions, and red pepper.
Drizzle some oil in your pan and sauté the garlic, onions, and red pepper until slightly browned and softened (about 10 minutes).
Add in the spinach until wilted. Set the veggie mixture aside.
Get out your muffin tin and spray with some non-stick spray.
Roll out your pie crust on a clean surface. I use a mason jar to cut out circles in the dough. If you have a round cooke cutter that would work as well. When I use my mason jar it gives me 8 round dough circles before I have to re-roll out the dough for the remaining 4 circles.
Place the round dough into the muffin tin. Next, I put these in the oven for about 7 minutes to cook the dough a bit for a sturdier base for when I add the filling.
Meanwhile, start making the egg mixture.
Combine 6 eggs in a bowl. Add the milk and some salt and pepper and whisk up.
Add the egg mixture and fill each muffin tin to the top.
Bake for 30 minutes. Let cool and enjoy for brunch, breakfast, or meal prep for the week.
