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

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 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.

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.

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.