A perfect low carb morning solution!
We used to work out-of-state most of the week and after countless visits to Dunkin Donuts, we got tired of the same old dried up sausage, egg and cheese. Not to mention they don’t have many (any) keto-friendly options. Rushing out the door didn’t help breakfast much either so we found this simple and beautiful solution: keto mini quiches. These little bites are bursting with flavor, are easy to make, store and transport. We made a batch of them Sunday night and took them with us on our travels.
After you have baked the mini quiches to perfection, let them cool and then store them in an airtight container in the fridge. The mini quiches will keep for about a week when kept cold (however, ours always disappear before that!). You can also freeze them for up to a month. Pull the mini quiche out of the freezer the night before you would like to enjoy them and let them defrost in the fridge. Since they do freeze so well, we strongly recommend making a big batch, double or even triple our recipe, and freezing some for later. This way, you will always have a great, keto breakfast option on hand!
Once cooked and stored, all you need to do is microwave (or toaster oven bake) them until hot and enjoy at work or anywhere on the go. They are the perfect size for carrying around and popping right into your mouth. Also, for some reason, reheating an omelet you made a few days ago isn’t nearly as appetizing as these mini quiches, even though they have essentially the same ingredients. Plus, people would look at you funny if you’re seen carrying a stack of omelets around. A mini quiche in your hand will only get looks of jealousy- everyone will want one!
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This is our basic recipe, but some of the endless possibilities include:
- Broccoli, chicken and cheddar
- Spinach and feta
- Ham and cheese
- Pepperoni and mushroom
- Sausage and bacon
- Blue cheese and bacon
Let us know if you have any interesting ingredients combinations that you like to add to your mini quiche. We love to get new ideas, especially since this is a recipe we make so often!
You can make as many mini quiches as you have time. We made 24 at a time in our 12-cup muffin tin and store them in Ziplocs or Tupperware. They could last about a week but we’d scarf them down in just a few days. As for serving size, it depends on the pairing or how hungry you are. We usually had 3 mini quiches each.
Can’t forget the bulletproof coffee too! Perfect keto pairing 🙂
Here’s how to make our mini quiches:
- 14 eggs
- 3 plum tomatoes
- 2/3 cup mozzarella cheese
- 1/3 cup pepper jack
- 1/3 cup sweet vidalia onion
- 1/3 cup sliced pickled jalapenos
- 2/3 cup soppressata salami
- 1/3 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp cayenne
- Preheat your oven to 325°F and grease a 15” x 11” muffin tin.
- Chop up and combine all your ingredients in a mixing bowl and season them with the salt, pepper and cayenne. Got a favorite spice? Add it into the mix! These things are bursting with different flavors. The more the merrier. Extra tip: if you like some crunch, try frying up the salami first and then throw it into your egg mixture.
- Crack all the eggs into the bowl and whisk them up until everything is well combined
- Add in your heavy cream and whisk once again. Along with the cheese, the heavy cream will give your eggs fluffiness and moisture. Not to mention, heavy cream is very keto friendly.
- You’re ready to pour! The ensure all the mini quiches are roughly the same size, use an ice cream scooper to measure and ladle. Make sure to leave some room for the quiches to rise. Keep in mind, the bigger the scoops, the more they’ll rise.
- Stick your batch in the oven (middle rack) for about 25 minutes or until you see your desired golden brown color appear.
- You should have no problem popping them out as they probably shrunk away from their tins a bit.
- Finito! Your mini quiches are ready to eat! Serve hot with bacon, toast, fruit or your favorite omelette pairing. Or better yet, do what we do and take them on the go!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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It doesn’t say how hot the oven is. I’m going to assume 350 degrees?
In step 1, it says “preheat your oven to 325°F” 🙂
Just made these! I had some tomatillos I needed to use up so I sweated them down with some garlic, put yellow bell pepper, turkey and sharp cheddar in mine. Spiced it up with cumin, 6-chili spice, and some dried basil. They turned out really good!
I made these last night and they were an instant hit with the office girls – thank you so much for the recipe!
I’m just wondering, you say these last a week – did you store them in the fridge or freezer? Thank you once again 🙂
Glad to hear! We stored them in the fridge but you can freeze them too.
Did you ever get an answer to this question? I’d love to cook a bunch and freeze