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Baked Breakfast Mini Quiches

Baked Breakfast Mini Quiches

By Amanda Haas

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

Prep Time

15 Minutes

Cook Time

15 Minutes




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Units of Measurement:
As Needed cooking spray
1 Tablespoon extra-virgin olive oil
1/2 yellow onion, finely diced
3 Cup baby spinach leaves
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


  • 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 / 177 ˚C

    • 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.

    350 ˚F / 177 ˚C

  • 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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