Muffin Pan Mini Quiches

5 from 1 vote
1 hour
Jump To Recipe

Muffin Pan Mini Quiches with Spaghetti Squash, Broccoli, Bacon and Cheddar are going to breathe some new life into your breakfast world!  They’re low-carb and can be made ahead and reheated as needed.

Photo of Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiches on cooling rack removed from muffin pan.

Breakfast isn’t exactly one of my “things.”

The first thing I do every morning is make my way to our coffee maker and brew myself a good, hot cup o’ Joe.  Those first few sips have the power to transform my being into a human being.  Thank you, oh Coffee Discoverer!

I don’t have anything against breakfast, I’m just not crazy about typical breakfast foods.

Photo of 12 Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiche out of muffin pan on cooling rack.

I always enjoy eating a good breakfast when it’s put in front of me–like when we travel.  If I eat a typical breakfast of cereal or oatmeal, I’m hungrier than ever a half-hour later so I really don’t see the point of eating them in the first place.  These types of foods don’t stick with me because, well, they’re cereal and oatmeal.

So many other breakfast foods require preparation and cooking and who has time for THAT in the morning?  And then you have to clean the kitchen?  No, no.  Not how I want to start my day.

This.  This is the perfect breakfast.  Spaghetti Squash, Broccoli, Bacon and Cheddar Mini Quiches.

Close-up photo of a Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiches.

They’re perfect because they can be made ahead of time and reheated in the toaster oven or in the microwave and eaten on the run!  Packed with protein in the form of eggs, cheese and bacon, they’ve also got two veggies:  Broccoli and spaghetti squash.  There’s barely a carbohydrate in sight!

How to make Muffin Pan Mini Quiches:

  • If you have simply prepared leftover spaghetti squash, you’re ready to roll.
  • If you need to roast it first, here’s some information on how to do it in another one of my recipes.  You’ll need about three cups.
  • Season the squash with salt and black pepper (if you haven’t already) and form little “crusts” in a 12-cup muffin tin.
  • Bake for approximately 15 minutes just so it dries out a bit.  Spaghetti squash has a lot of water in it–you don’t want that moisture at the bottom of your quiche.  However, it won’t dry out completely and won’t be pastry-like.

Photo of spaghetti squash "crust" in muffin pan after baking.

  • Add in some lightly cooked broccoli, cheese, bacon and ladle in the egg mixture.

Photo of filling in squash nests before baking.

  • Bake for 25 minutes and baby!  A breakfast worth waking up for!

Photo of Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiches on cooling rack.

Variations:

You can do loads of variations with this recipe:

  • Use spinach or asparagus in place of the broccoli.
  • Use sausage or ham in place of the bacon.
  • Almost any shredded cheese will work!

Breakfast perfection in mini quiches!

Let’s eat and go make it a great day!

Close-up photo of one of the quiches.

For more great spaghetti squash recipes, be sure to try my:

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Twelve Spaghetti Squash Broccoli Bacon and Cheddar Mini Quiches on cooling rack.

Muffin Pan Mini Quiches

5 from 1 vote

Click to Rate!

By: Carol | From A Chef's Kitchen
Muffin Pan Mini Quiches with Spaghetti Squash, Broccoli, Bacon and Cheddar are going to breathe some new life into your breakfast world!  They're low-carb and can be made ahead and reheated as needed.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast and Brunch
Cuisine American
Servings 12
Calories 163 kcal

Ingredients
  

  • Cooking spray
  • 1 small spaghetti squash - halved, roasted and shredded (approximately 3 cups)
  • Salt and freshly ground black pepper - to taste
  • 1 medium broccoli crown - cut into florets (you need to end up with approximately 2 cups)
  • 1 cup shredded sharp Cheddar cheese
  • 4 strips bacon - cooked and crumbled
  • 6 large large eggs - beaten
  • 1/2 cup 2% milk
  • Dash of Tabasco sauce

Instructions
 

  • Preheat oven to 375 degrees.
  • Spray a nonstick 12-cup muffin pan with cooking spray. Season the spaghetti squash with salt and black pepper to taste. Divide it up equally into 12 portions and place each portion in a muffin pan, pressing it into the bottom and up the sides. Bake for 15 minutes. Let cool slightly.
  • While the spaghetti squash cups are baking, bring a small saucepan of salted water to a boil. Cook the broccoli for 1-2 minutes. Drain well and coarsely chop.
  • Place equal amounts of the broccoli, cheese and bacon in each squash "cup." Whisk together the eggs and milk and season with salt and black pepper.
  • Pour an equal amount of the egg mixture into each muffin cup using a small ladle.
  • Bake for 25 minutes or until set.
  • Let rest in the pan 10 minutes. Run the dull side of a paring knife around each quiche, remove and serve.

Recipe Notes

MAKE AHEAD: Bake, cool and refrigerate. Reheat in a toaster oven for 18-20 minutes or until heated through.
FREEZER-FRIENDLY: Place in an airtight container and freeze up to three months. To reheat, increase time to 25 minutes.

Nutrition

Serving: 1 | Calories: 163kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 116mg | Sodium: 273mg | Fiber: 2g | Sugar: 3g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

  1. This recipe sounds tasty. Can I make one large quiche rather than muffins? If so how long should I bake it? Hope to hear from you.
    Anne

  2. Hi Carol – I tried these, and they are great! I used ham, mushrooms, red peppers and spinach in mine. Love the squash crust! Thanks for the inspiration!!

    1. Thanks, Evelyn! Isn’t it great getting in an extra unexpected veggie at breakfast? So glad you enjoyed and love how you varied the other veggies!

  3. Carol, can you freeze them and if so do you have to thaw them out before reheating in the toaster oven? How long to reheat? At 350 I imagine?

    1. Hi, Carmen, Thanks for your question! These should freeze just fine. My only concern is the amount of water in the spaghetti squash. Wow, that stuff has some water in it! The dry heat of the toaster oven should help that. They usually takes about 20 minutes at 350 to reheat. Thanks again, hope you enjoy and let me know how it goes. We didn’t freeze them because we ate them too fast. 🙂

    1. If using frozen, then thawed, be sure to squeeze as much water out of the spaghetti squash as possible, then bake before filling as indicated. Spaghetti squash has a TON of water in it!

  4. I make (and freeze) egg muffins all the time for my toddler for breakfast – I’ve never thought about using a spaghetti squash “crust.” Such a great idea! I love how easy these are to grab and go in the morning, when we’re rushing out the door to work.