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Baked Breakfast Mini Quiches

Amanda Haas
Prep Time 15 mins
Cook Time 15 mins
Servings 12

Ingredients
  

  • Cooking spray
  • 1 tbsp extra-virgin olive oil
  • ½ yellow onion finely diced
  • 3 cups baby spinach leaves
  • 10 eggs
  • 4 oz shredded cheddar, mozzarella, or Swiss cheese
  • ¼ cup chopped fresh basil
  • Kosher salt
  • Freshly ground pepper

Instructions
 

  • Spray a 12-cup muffin tin generously with cooking spray.
  • In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the spinach and cook until wilted, about 1 minute longer.
  • Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.
  • When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes.
  • In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, 1 tsp salt and 1/2 tsp pepper. Stir to combine.
  • Divide egg mixture evenly among the muffin cups.
  • Place tray on the grill and bake until the eggs have puffed up, are set, and are beginning to brown, about 18 to 20 minutes.
  • Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!

Notes

*Cook times will vary depending on set and ambient temperatures.