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Amanda Haas

Baked Breakfast Mini Quiches

Start your day with wood-fired flavor. These baked mini quiche breakfast bites are Keto friendly and perfect for those grab-and-go mornings.

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1
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Spray a 12-cup muffin tin generously with cooking spray.
: 350 ˚F
- As Needed cooking spray
2
In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently until softened, about 7 minutes.
- 1 Tablespoon extra-virgin olive oil
- 1/2 yellow onion, finely diced
3
Add the spinach and cook until wilted, about 1 minute longer. Transfer to a cutting board to cool, then chop the mixture so the spinach is broken up a little.
- 3 Cup baby spinach leaves
4
In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, salt, and pepper. Stir to combine.
- 10 eggs
- 4 Ounce shredded cheddar, mozzarella or Swiss cheese
- 1/4 Cup fresh chopped basil
- 1 Teaspoon kosher salt, or to taste
- 1/2 Teaspoon freshly ground pepper, or to taste
5
Divide the egg mixture evenly among the muffin cups.
6
Place the muffin tin directly on the grill grates, close the lid and bake until the eggs have puffed up, are set, and are beginning to brown, 18-20 minutes.
7
Remove the muffin tin from the grill and serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!

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