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Mini Quiches
Crustless mini quiches make an easy and delicious low carb breakfast or appetizer!
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer, Breakfast, Snack
Cuisine:
American
Servings:
12
servings
Author:
Holly
Equipment
Muffin Pan
Skillet
Mixing Bowls
Ingredients
6
slices
bacon
1
red pepper
diced
8
eggs
1
cup
cheddar cheese
shredded
¼
teaspoon
garlic powder
¼
teaspoon
onion powder
¼
teaspoon
salt
or more to taste
⅛
teaspoon
pepper
5
ounces
frozen spinach
thawed and drained well
¼
cup
parmesan cheese
shredded
Instructions
Preheat the oven to 350°F. Grease a 12 cup muffin tin.
Cut bacon into small bite-sized pieces and cook in a medium pan until crisp. Scoop out bacon and set aside, reserving bacon grease in pan.
Add diced red pepper to pan and cook for 3 minutes or until tender.
In a bowl combine eggs, cheddar cheese, and seasonings. Stir in red pepper, well-drained spinach, and bacon.
Spoon into muffin cups and top with parmesan cheese. Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
Notes
Keep mini quiches in a covered container in the refrigerator for up to 3 days.
Reheat in microwave or air fryer.
Freeze mini quiches in an airtight container for up to 1 month.
Thaw in the refrigerator overnight before heating.
Nutrition
Calories:
114
kcal
|
Carbohydrates:
2
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.02
g
|
Cholesterol:
124
mg
|
Sodium:
261
mg
|
Potassium:
133
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
1966
IU
|
Vitamin C:
13
mg
|
Calcium:
124
mg
|
Iron:
1
mg