• 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


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; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 155 mg cholesterol; 335 mg sodium. 148 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 10 g protein; 0 g trans fatty acid; 817 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 0 mcg vitamin b12; 90 mg calcium; 1 mg iron;


4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0