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Crustless Quiche in Muffin Tins for Freezer Friendly Breakfast!

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Crustless Quiche is a freezer friendly quick breakfast on the go!

Crustless Quiche in Muffin Tins – Freezer Friendly for Quick Breakfast!

Mornings can be so busy and it’s often hard to find time to make a healthy, filling breakfast, yet we know how important a good breakfast is to start your day off right. My family is not a family of early morning people, so we are always rushing around in the mornings and often grabbing a quick breakfast to take with us. So, I am always on the hunt for ideas of make-ahead breakfasts that offer protein to give you that extra energy we need to get through our day.

Quiche is one of those breakfast items that I have always loved but it can be more time-consuming to make. However, make-ahead crustless quiche is the perfect make-ahead meal as you can prepare it in muffin tins and then freeze these individual portions. The muffin tin size is the perfect size for kids to have one or two for breakfast, too! No need for thawing the night before, either, you can just pop these in the microwave or toaster oven to heat up in the morning before work or school.

Crustless Muffin Tin Quiche:

Ingredients:

  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 cup of your favorite diced or chopped veggies
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

Directions:

Position rack in center of oven; preheat to 325°F.

Breakfast Quiche in Muffin TinsCoat a nonstick muffin tin generously with cooking spray or use muffin tin liners (foil lined work best).

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes.

Transfer to a bowl to cool. Add oil to the pan.

Add veggies and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer veggies to the bowl with the sausage. Let cool for 5 minutes.

Ingredients for making breakfast quiche in muffin tins

Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl.

Making crustless quiche for freezer friendly breakfast on the go

Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

Crustless Breakfast Quiche

Bake until the tops are just beginning to brown, 25 minutes.

Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tip: A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.

How to Make this Freezer-Friendly

  • Individually wrap each quiche in plastic wrap after you have cooked it
  • You can refrigerate for up to 3 days if you prefer to eat it that week
  • Put in your freezer for up to 1 month.
  • To reheat, remove plastic wrap.
  • Wrap the quiche in a paper towel and microwave on High for 30 to 60 seconds (depending on whether you refrigerated or froze it)

Printable Recipe for Crustless Quiche:

Here’s a printable version of the Crustless Quiche recipe for you to print off to put in your recipe binder or notebook.

Print

Crustless Quiche in Muffin Tins for Freezer Friendly Breakfast!

Crustless Quiche is a freezer friendly quick breakfast on the go!

Ingredients

Scale
  • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 cup of your favorite diced or chopped veggies
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk

Instructions

  1. Position rack in center of oven; preheat to 325°F.
  2. Coat a nonstick muffin tin generously with cooking spray or use muffin tin liners (foil lined work best).
  3. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes.
  4. Transfer to a bowl to cool. Add oil to the pan.
  5. Add veggies and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer veggies to the bowl with the sausage. Let cool for 5 minutes.
  6. Stir in scallions, cheese and pepper.
  7. Whisk eggs, egg whites and milk in a medium bowl.
  8. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  9. Bake until the tops are just beginning to brown, 25 minutes.
  10. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

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More Breakfast Inspiration:

Find more breakfast recipes on our Pinterest Breakfast board

 What is your favorite make-ahead breakfast idea?

Recipe from contributor, Sarah Giampapa

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