Need another way to reuse leftovers?
Here at MOMables, we are all about using leftovers or making extra dinner ingredients to repurpose for lunch! Not only are these quiche muffins a great way to use up extra veggies and cheese, they do double-duty! They make a great grab-and-go breakfast, or a lunchbox-friendly addition! Need more ideas to fill those lunch boxes? Come check us out!
I usually make these when I’m making quiche for dinner. I add extra veggies and eggs to my quiche mix, then make muffins with the extra that doesn’t fit in my pie pan. They freeze really well (see details below) making it easy to save them for later. So it doesn’t feel like we are eating the same thing day after day!
These can also be made ahead and stored for later! If you’re not eating them all right away, let them cool for 15 to 20 minutes before putting them in an airtight container in the fridge. They should last 3 to 7 days that way.
To freeze, divide into pairs (or whatever serving size you want) and put into freezer bags. (To save on high-cost freezer bags, I use cheaper small baggies for individual servings. Then put THEM into a larger freezer bag. I can usually keep re-using the outer bag, since it doesn’t get dirty touching the food!) The night before you want to eat them (or 2 to 3 days before) place them in the fridge to thaw.
To reheat, microwave thawed muffins for 2 minutes per pair.
Looking for more ideas to make your mornings easier? Check out these great MOMables breakfast recipes!