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Egg Muffins or Crustless Quiche

Egg Muffins or Crustless Quiche

A meal for a crowd or a series of meals

Course Breakfast
Cuisine American
Keyword egg dishes, kid-friendly, scrambled eggs
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


  • 12 Eggs Pasture raised where possible
  • 1/2 cup Milk or half & half
  • 1/2 cup Grated cheddar cheese
  • Salt, Pepper to taste
  • Dash Cayenne
  • Paprika
  • Veggies of choice: spinach, broccoli, sauteed mushrooms, bell peppers. (all optional)
  • Crumbled, crisp cooked bacon (optional)


  1. Preheat oven to 350

  2. Combine eggs, half & half, salt, pepper and cayenne. Whisk to mix well. Or you may use a stick blender.

  3. Spray muffin pans w/ non-stick spray, or use paper baking cups.

  4. Add veggies, if using, into each muffin cup.

  5. Distribute the egg mixture evenly into the muffin cups. Depending on your egg size, you'll have just over 1/4 cup for each cup.

  6. Top with cheese and bacon, if using, on top. Sprinkle paprika on each muffin.

  7. Bake for 30 minutes. Muffins will puff up whle baking, but they will fall quickly once they are removed from the oven.

Recipe Notes

I went through a number of iterations with this recipe. My goal was to simplify my life. I found that with the Coronavirus lockdown, I was cooking much more than in the past. So I began with the muffins to give me more time on most mornings. Clean up needed to be considered, too. 

In the end, I settled on putting the egg mixture into a 9x13 glass pan and baking that. (for the same temperature and time) Then I could divide it into 12 servings. 

The muffins can be frozen and reheated later. 

This recipe could easily be cut in half, if desired.