Crustless Quiche Muffins with Ham and Cheese (Customizable)

Recipe

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These crustless quiche muffins with cheese and ham make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

These crustless quiche muffins are made with eggs, ham, and cheese for an easy breakfast you can make ahead. They’re also great for snacks, school lunches, and using up leftovers in the fridge.

Quiche Muffins Are Super Convenient

Laura Fuentes holding a stack of lunchboxes and a school lunch bag

I’ve made these with ham and cheese for years, but they’re also a great way to use up leftover veggies or cooked bacon. They freeze well, so you can double the batch and have breakfast or a quick protein-rich snack ready for after school. I’ve also packed them in a lunchbox for years, and my kids eat them at room temperature at school. For a veggie-filled version, try my spinach egg cups.

Ingredients

You’ll need eggs and milk for the base, plus shredded Cheddar cheese and chopped ham for flavor. You can also swap the ham for cooked bacon or finely chopped veggies. Just don’t overload the muffin cups with fillings, or there won’t be enough egg mixture to hold everything together.

How to Make Them In a Muffin Pan

Prep the pan.
Preheat the oven to 350F and grease 6 muffin cups so the eggs don’t stick.
Make the egg base.
Mix the eggs, milk, salt, and pepper in a bowl. You can also use a blender to mix everything quickly and pour it into the muffin cups without making a mess.
Add the fillings.
Divide the ham and cheese evenly among the muffin cups, then pour the egg mixture over them. This ensures every muffin gets the same amount of fillings instead of having them settle unevenly in the bowl.
Bake
Until the tops are golden, about 35 minutes. Then, let them cool in the pan before removing them. This helps them set and hold their shape.

six crustless quiche muffins in a muffin pan

Laura’s Tips for Great Quiche Muffins

How do I keep them from getting soggy?

Let the muffins cool completely before storing or packing them. If they’re still warm, trapped steam creates condensation inside the container, making them wet and soggy.

Can I use different fillings?

Absolutely! Cooked bacon, chopped spinach, bell peppers, and leftover veggies all work. Just make sure any vegetables with a lot of moisture are cooked and drained first, and don’t overfill the muffin cups.

How do I store and freeze them?

Once cooled, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. I like freezing them in individual portions so I can take out just what I need.

How do I reheat them?

Microwave refrigerated muffins for 30 seconds to 1 minute, until heated through. If frozen, thaw them overnight in the fridge first. Reheat in short intervals to avoid making the eggs rubbery.

Can I pack quiche muffins for lunch?

Yes! For a cold lunch, pack them chilled in a lunch container with an ice pack. To serve warm, reheat until hot and transfer to a preheated thermos container. Add fruit, veggies, or crackers on the side.

Always See My Lunches in Google

Crustless Quiche Muffins

Servings: 6 quiche muffins

Prep Time: 5

Cook Time: 35

Total Time: 40

These crustless quiche muffins with cheese and ham make a great grab-and-go breakfast, a healthy snack, or a terrific lunchbox addition!

5 from 14 votes

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Ingredients

6 large eggs
½ cup milk
Pinch salt & pepper
¾ cup shredded Cheddar cheese
4 ounces chopped ham

Instructions

Prep:

Preheat the oven to 350F. Grease 6 muffin cups in a muffin tin and set aside.
In a large bowl, whisk the eggs, milk, salt, and pepper. You can also use a blender to mix these and then easily pour the mixture into the cups.
Divide the chopped ham into the 6 muffin cups, then top the ham with the shredded cheese. This ensures each cup has the same amount, instead of mixing it in the bowl.
Fill or pour the egg mixture into the cups, filling each cup nearly to the top.

Bake:

Bake the egg muffins in the preheated oven for 35 to 40 minutes, until the tops are puffy and golden brown.
Remove the pan from the oven and let them cool in the pan before removing them.

Store:

Once cooled, refrigerate the quiche muffins in an airtight container or zip bag for up to 3 days or in the freezer for up to 2 months. To reheat, microwave for 30 seconds to 1 minute, until heated through.

Notes

Egg muffins freeze well, so it’s easy to double (or more) the batch.
Swap the ham for bacon, chopped veggies, and more, always filling the cups no more than halfway full with toppings to ensure enough egg mixture is added to hold the muffins together.