Crustless Mini Quiches
Make this recipe for crustless mini quiche for an easy and delicious low carb breakfast or appetizer!
Servings: 12 servings
Equipment
Ingredients
- 6 slices bacon
- 1 red bell 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 bell 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: 96kcal | Carbohydrates: 2g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 204mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1965IU | Vitamin C: 13mg | Calcium: 124mg | Iron: 1mg