Rating: 5 stars
4 Ratings
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  • 4 Ratings

These individual egg quiches make for a satisfying, nutritious grab-and-go breakfast option. Store leftovers in an airtight container in the fridge up to 3 days and reheat in the microwave for 30 to 45 seconds.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Coat twelve, 2 1/2-inch muffin cups with nonstick cooking spray. In a large skillet cook bacon 5 to 7 minutes or until cooked through but still pliable and just starting to brown, turning occasionally. Drain on paper towels; let cool until easy to handle.

  • Wrap one slice of bacon around the inside of each muffin cup. In a large bowl whisk together eggs, milk, spinach, garlic, cheese, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Divide egg mixture among cups. Cover; chill overnight.

  • Preheat oven to 375°F. Uncover muffin cups. Top each with a tomato slice. Bake 25 minutes or until eggs are puffed and set. Let cool in cups 5 minutes. (Eggs may fall slightly during cooling). Loosen sides; remove from cups. Serve warm.

Nutrition Facts

126 calories; fat 9g; cholesterol 155mg; saturated fat 3g; carbohydrates 1g; mono fat 3g; poly fat 1g; sugars 1g; protein 10g; vitamin a 817.2IU; vitamin c 2.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 28.7mcg; vitamin b12 0.5mcg; sodium 335mg; potassium 148mg; calcium 90mg; iron 0.9mg.