These Breakfast Quiche Bites are the perfect solution for crazy busy mornings. Whip up a batch of these tasty treats on Sunday, then you’ll have them ready to go any morning in a matter of seconds. Pop one in the microwave to warm up, then serve with a side of fresh fruit and a glass of milk for the perfect meal!

Recipe created by Sarah of The Chef Next Door.

Breakfast Quiche Bites

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Servings 6 Prep Time 30minutes
Servings 6 Prep Time 30minutes
These Breakfast Quiche Bites are the perfect solution for crazy busy mornings. Whip up a batch of these tasty treats on Sunday, then you'll have them ready to go any morning in a matter of seconds. Pop one in the microwave to warm up, then serve with a side of fresh fruit and a glass of milk for the perfect meal! Recipe created by Sarah of The Chef Next Door.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

The vitamin D is found in the egg yolk, and this micronutrient is needed in order for the body to absorb calcium to keep bones strong and healthy.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
The vitamin D is found in the egg yolk, and this micronutrient is needed in order for the body to absorb calcium to keep bones strong and healthy.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup diced sweet onion
  • 1/4 cup finely chopped red bell pepper
  • 2 cups baby spinach
  • 1/2 cup shredded Cheddar jack cheese
  • 1/4 cup 1% milk
  • 4 large eggs
Directions
  1. Preheat the oven to 350°F. Lightly coat 6-cup muffin tin with non-stick cooking spray and set aside.
  2. Heat oil in large skillet over medium-high heat. Add onion and pepper, and cook 5 minutes, or until tender. Add spinach and cook 5 minutes, or until spinach begins to wilt. Transfer vegetables to bowl and let cool. Add cheese.
  3. Whisk milk and eggs in large bowl. Season with salt and pepper. Pour eggs over veggies and stir well to combine. Divide the mixture evenly among prepared muffin cups and bake 20 minutes, or until puffed up and set. Serve immediately, or allow them to come to room temperature before covering tightly and placing in refrigerator.
Nutritional Value
  • Calories 123
  • Fat 9g
  • Protein 8g
  • Carbohydrates 5g
  • Fiber 1g
  • Sugar 3g
  • Cholesterol 135mg
  • Sodium 142mg
  • Calcium 14%
  • Iron 9%
Tags , , , , , ,
Servings 6 Prep Time 30minutes
Servings 6 Prep Time 30minutes
These Breakfast Quiche Bites are the perfect solution for crazy busy mornings. Whip up a batch of these tasty treats on Sunday, then you'll have them ready to go any morning in a matter of seconds. Pop one in the microwave to warm up, then serve with a side of fresh fruit and a glass of milk for the perfect meal! Recipe created by Sarah of The Chef Next Door.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

The vitamin D is found in the egg yolk, and this micronutrient is needed in order for the body to absorb calcium to keep bones strong and healthy.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
The vitamin D is found in the egg yolk, and this micronutrient is needed in order for the body to absorb calcium to keep bones strong and healthy.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup diced sweet onion
  • 1/4 cup finely chopped red bell pepper
  • 2 cups baby spinach
  • 1/2 cup shredded Cheddar jack cheese
  • 1/4 cup 1% milk
  • 4 large eggs
Directions
  1. Preheat the oven to 350°F. Lightly coat 6-cup muffin tin with non-stick cooking spray and set aside.
  2. Heat oil in large skillet over medium-high heat. Add onion and pepper, and cook 5 minutes, or until tender. Add spinach and cook 5 minutes, or until spinach begins to wilt. Transfer vegetables to bowl and let cool. Add cheese.
  3. Whisk milk and eggs in large bowl. Season with salt and pepper. Pour eggs over veggies and stir well to combine. Divide the mixture evenly among prepared muffin cups and bake 20 minutes, or until puffed up and set. Serve immediately, or allow them to come to room temperature before covering tightly and placing in refrigerator.
Nutritional Value
  • Calories 123
  • Fat 9g
  • Protein 8g
  • Carbohydrates 5g
  • Fiber 1g
  • Sugar 3g
  • Cholesterol 135mg
  • Sodium 142mg
  • Calcium 14%
  • Iron 9%

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