{Crustless} Quiche Muffins


One of my favorite comfort past time foods is quiche. I would order quiche at every restaurant I could & loved to buy those mini ones in the freezer section of the big box store. I loved every form of quiche, whether it was a traditional one or a mini one.

What I’ve realized over time is that quiche, whether it’s mini or traditional, from most places is loaded with unhealthy flours, fats & carbs. Making it yourself ensures you get the highest quality ingredients possible.

I also love having a breakfast {or snack} that is simple & convenient. These little Quiche Muffins are perfect to do the job! Best of all, when you make these little nutrition bombs, you can double the recipe, freeze the extras or take them to a neighbor!

These will be your new best friend in the mornings. In fact, your coffee might get jealous of how much you love these Quiche Muffins!


{Crustless} Quiche Muffins


8 eggs
4 pieces turkey bacon, cooked & chopped
1 cup baby spinach leaves, chopped small
1/2 cup pico de gallo, drained (store bought or this recipe)
1/2 cup coconut yogurt, plain/unsweet
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 teaspoon salt
1/2 teaspoon pepper


preheat oven to 325.

whisk eggs, yogurt, nutritional yeast, salt, pepper & olive oil together in a medium size bowl.

add the spinach & bacon into the egg mixture & stir.

either line muffin pan with paper cups or lightly spray with oil & then use a scant 1/3 cup measuring cup & fill 10 muffin wells.

bake 24-26 minutes, test center with a wooden toothpick.

store in fridge up to 5 days or freeze.

Nutrition Information

10 servings

Love, Cara