These mini egg quiches are simple to make, customizable, and perfect for breakfast, snacks, or meal prep. The detailed instructions below ensure perfect results every time.

Ingredients

6 large eggs
1 cup shredded cheese (cheddar, mozzarella, Swiss, or your favorite)
1/2 cup milk or cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon onion powder (optional)
1/2 cup diced ham, cooked bacon, or sausage (optional)
1/2 cup diced vegetables (bell peppers, spinach, onions, mushrooms, tomatoes)

Instructions (Very Detailed)

1. Prepare your muffin tin

Grease a 12-cup muffin tin generously with oil, butter, or nonstick spray. Make sure you coat the sides well—eggs like to stick.
If you prefer easy cleanup, use silicone liners instead.

2. Preheat your oven

Set your oven to 350°F (175°C) so it’s fully hot by the time your mixture is ready.

3. Cook any raw ingredients first

If you’re using raw vegetables like onions or mushrooms, sauté them for 3–5 minutes until softened.
If using raw sausage, cook and crumble it fully.
Let everything cool slightly before adding to the muffin cups.

4. Prep your fillings

Dice your meat (ham, bacon, or sausage) into small pieces.
Dice all vegetables into small, even pieces so they cook evenly and don’t release too much water.

5. Divide fillings into muffin cups

Place a small spoonful of meat into the bottom of each muffin cup.
Add your vegetables on top.
Do not overfill—each cup should be about 1/3 full with fillings so there’s room for the eggs.

6. Make the egg mixture

Crack all 6 eggs into a medium bowl.
Add the milk or cream, salt, pepper, garlic powder, and onion powder.
Whisk vigorously for 30–40 seconds until the mixture is smooth and slightly frothy.
(Frothy eggs rise better and create fluffier quiches.)

7. Pour the egg mixture

Use a ladle or measuring cup to pour the egg mixture into each muffin cup.
Fill each one to about 3/4 full—don’t overfill or they may spill over while baking.

8. Add the cheese

Sprinkle shredded cheese evenly over each cup.
You can mix the cheese into the egg mixture or leave it on top for a melted, golden finish.

9. Bake

Place the muffin tin on the center rack of your oven.
Bake for 18–22 minutes, or until:

• The tops look set and no longer shiny
• The edges are slightly golden
• A toothpick inserted in the center comes out clean

10. Cool before removing

Let the quiches sit in the pan for 5 minutes.
This helps them firm up and makes them easier to lift out without breaking.

11. Serve and enjoy

Serve warm, room temperature, or chilled.
They store very well in the fridge for up to 5 days or freeze beautifully for up to 2 months.