Yield: 10 mini quiche

School Morning Quiche

Prep Time 5 minutes
Cook Time 20 minutes

Looking for a quick school morning breakfast idea? These crustless quiche are the perfect answer. Make them ahead of time and keep them in the freezer for a healthy, delicious breakfast!


  • 6 large eggs
  • ¼ cup heavy whipping cream
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ teaspoon dried parsley
  • ⅓ cup grated parmesan cheese
  • 1 ½ cups shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled


  1. In a large bowl, whisk together the eggs, half and half, garlic, pepper, parsley and parmesan cheese. Add cheddar and bacon, mixing until fully combined.
  2. Spray a cupcake (muffin) tin with non-stick spray. Scoop about ¼ cup mixture into each muffin cavity. Fills about 10 spots.
  3. Bake in a 375 degree oven for 20-25 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or freeze for later use.


  • Recipe easily doubles.
  • Add up to ½ cup spinach and veggies instead of bacon if desired.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 331mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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