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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

Pellets

Maple

Ingredients

Number of People Serving

8

Units of Measurement:
main
As Needed cooking spray
1 Tablespoon extra-virgin olive oil
1/2 yellow onion, diced
3 Cup Spinach, fresh
10 eggs
4 Ounce shredded cheddar, mozzarella or Swiss cheese
1/4 Cup Basil, fresh
1 Teaspoon kosher salt
1/2 Teaspoon black pepper

Step

  • 1

    Spray a 12-cup muffin tin generously with cooking spray.

    Ingredients
    • 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. Add the spinach and cook until wilted, about 1 minute longer.

    Ingredients
    • 1 Tablespoon extra-virgin olive oil

    • 1/2  yellow onion, diced

    • 3 Cup Spinach, fresh

  • 3

    Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.

  • 4

    When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 5

    In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, 1 tsp salt and 1/2 tsp pepper. Stir to combine. Divide egg mixture evenly among the muffin cups.

    Ingredients
    • 10  eggs

    • 4 Ounce shredded cheddar, mozzarella or Swiss cheese

    • 1/4 Cup Basil, fresh

    • 1 Teaspoon kosher salt

    • 1/2 Teaspoon black pepper

  • 6

    Place tray on the grill and bake until the eggs have puffed up, are set, and are beginning to brown, about 18 to 20 minutes.

    350 ˚F / 177 ˚C

  • 7

    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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