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Paleo Mini Quiche - An awesome meal prep breakfast or lunch on the go. Whole30, gluten free, dairy free!

Paleo Mini Quiche


  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini quiche 1x

Description

These paleo mini quiche are PERFECT for meal prep or grab-and-go breakfasts. Mix and match toppings to make all different flavors or make them all the same. Your choice! 


Scale

Ingredients

  • 10 eggs
  • 12 cups vegetables (see notes for ideas)
  • 1/21 cup cooked sausage, bacon, or diced ham
  • 34 Tbsp fresh herbs (optional)
  • ham or prosciutto slices (optional)

Instructions

Preheat oven to 400 degrees F.
(If using a metal muffin pan, grease muffin cups with olive oil, butter, or nonstick spray.)
If desired, line a silicone muffin pan with ham or prosciutto slices.
Add a few tablespoons of veggies and protein to each muffin cup, filling about 1/2 full.
In a medium bowl, whisk together eggs and a pinch of salt and pepper until quite smooth.
Gently pour egg mixture over the veggies/meat in each cup until at least 3/4 full.
Bake at 400 degrees 15-20 minutes, or until just set in the center. Allow to cool 1-2 minutes in the pan before transferring to a plate or container.


Notes

ONE IMPORTANT TIP is that you cook any meats or dense veggies (onions, peppers, potatoes, squash, etc.) beforehand to ensure even cooking, which makes them an excellent way to use up leftover sautéed or roasted veggies from dinner! I don’t worry about cooking greens, mushrooms, or herbs ahead of time, as I find they do just fine without pre-cooking. You also want to pre-cook any protein (bacon, sausage, etc.) you plan to use.

TO FREEZE LEFTOVERS: I freeze them in a single layer (so they don’t stick together!) and store them in an airtight container or freezer bag. You can re-heat them in the oven or microwave, or let them thaw in your refrigerator before heating. It’s up to you!

A VARIATION: I sometimes do and sometimes don’t line the muffin cups with ham or prosciutto, depending on whether I have some to use up. It makes a kind of “crust” at the bottom that can be nice. Just add a slice of ham or prosciutto first, then add your veggies/meat/eggs.

GET CREATIVE WITH VEGGIES: My go-to veggies are things like bell peppers, onions, tomatoes, mushrooms, spinach or kale, cooked butternut squash or sweet potatoes. But don’t hesitate to think outside the box! Why not try grated zucchini, sun-dried tomatoes, or green chiles?

  • Category: Breakfast, Brunch
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1

Keywords: mini quiche, paleo mini quiche, paleo quiche, whole30, gluten free, eggs, meal prep