Eggs in Muffin Tins

These are a sort of quiche-like things that we make in muf­fin tins in order to have some­thing quick avail­able for break­fast. You can use any sort of cheese, meat or greens that you fan­cy or have hang­ing out at the bot­tom of the fridge.

It’s utter­ly adjustable as long as you keep the egg:milk/cream ration con­sis­tent and don’t over­do the vol­ume of the add-ins.


Eggs in Muffin TIns

By kit­ty Pub­lished: Sep­tem­ber 8, 2015

  • Yield: 12 egg bites (6 Servings)
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

- good make ahead for quick breakfasts.



  1. Grate Gruyere into the bot­toms of the muf­fin tin. This makes a bot­tom crust
  2. Chop and saute the bacon/pancetta. Remove and drain. Put into a large bowl. Adjust the amount of grease to approx 1.5 tablespoon.
  3. Saute onions in grease. Add to bowl with bacon.
  4. Rough­ly chop spinach (or oth­er greens.) Wilt in the remain­ing grease. Add to the bowl with the bacon.
  5. Add ched­dar cheese, salt, pep­per, and thyme.
  6. In anoth­er bowl, beat togeth­er eggs, milk, and cream. Add slow­ly to the bowl with the rest of the filling. 
  7. Fill the muf­fin tins about 23 full. (Our tin takes approx­i­mate­ly 13 c. per muffin.)
  8. Bake at 350 for 20 min­utes. Stick a knife tip into one of the “muffins” to check for done­ness. Bake an extra 5 min­utes if it still seems gooey. 
  9. Cool and pack­age for the fridge. In the morn­ing put two on a plate and reheat in the microwave for 45 — 60 seconds. 

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