These mini quiche muffins are the ultimate make-ahead breakfast or protein-packed snack! Made with juicy sausage, colorful bell peppers, and vibrant spinach, they’re fluffy, cheesy, and absolutely irresistible. Perfect for busy mornings, brunch spreads, or meal prep days!

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Why You’ll Love These Quiche Muffins

• Portable & Freezer-Friendly: Grab-and-go breakfast that’s great for meal prepping.
• Customizable: Swap sausage for turkey, skip the meat for a vegetarian version, or toss in your favorite cheese.
• Wholesome & Filling: Packed with protein and veggies to keep you fueled throughout the day.

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Ingredients (Makes ~12 Muffins)

• 6 large eggs
• 1/2 cup milk (any kind you like)
• 1/2 cup shredded cheese (cheddar, Swiss, mozzarella, or your fave)
• 1/2 lb (about 225g) breakfast sausage, cooked and crumbled
• 1/2 cup diced bell pepper (any color)
• 1 cup fresh spinach, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• Optional: Chopped onion, garlic powder, or herbs like thyme or parsley for extra flavor

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Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with silicone or parchment liners.

2. Cook the Sausage

In a skillet over medium heat, cook the sausage until browned and crumbly. Drain any excess fat and set aside to cool slightly.

3. Whisk the Egg Mixture

In a large bowl, whisk together the eggs, milk, salt, pepper, and any optional seasonings (like garlic powder or fresh herbs).

4. Add Fillings

Stir in the cooked sausage, chopped bell pepper, spinach, and shredded cheese.

5. Fill the Muffin Cups

Spoon the mixture evenly into the muffin cups—fill each about 3/4 full to allow room for the quiche to puff up.

6. Bake

Bake for 20–25 minutes, or until the tops are golden and the centers are set (a toothpick should come out clean).

7. Cool & Enjoy

Let them cool for a few minutes in the pan, then remove and serve warm—or cool completely for storing.

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Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap each muffin individually and freeze for up to 2 months. Reheat in the microwave for 30–60 seconds or in the oven at 350°F (175°C) for 10–12 minutes.

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Fun Variations

• Veggie Delight: Skip the sausage and load up with mushrooms, zucchini, and tomatoes.
• Spicy Kick: Add a dash of chili flakes or diced jalapeño for heat.
• Low-Dairy or Dairy-Free: Use plant-based milk and your favorite dairy-free cheese.

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Whether you’re planning a brunch, packing lunchboxes, or just need a quick protein hit between Zoom calls—these quiche muffins are a flavor-packed lifesaver. Happy baking!