Mini Crustless Breakfast Quiches

You know how I mentioned that we go through a lot of eggs at our house? Six dozen last week to be exact.  This week I was able to get my hands on 11 dozen farm fresh eggs and I am so very excited. It’s obviously the simple things in life that make me happy…proven by the fact that having 11 dozen eggs available this week for my cooking pleasure has made me almost giddy.

What do we do with all those eggs you ask?  Well, there are six of us, five are male and four of those five male people can’t seem to get enough food right now. We also have extra people eating at our house quite often, so our six turns into eight or more on just about any given day. I bake a lot, so I stir them into whatever I’m baking. We easily go through an entire dozen for breakfast if I’m making scrambled eggs or a casserole, and more than a dozen if I make crepes. These Coconut Flour Muffins are incredible…and they take up quite a few eggs. And, I often put eggs in our smoothies or “milkshakes” for added protein and nutrients. (Again, let me reinforce that we ONLY eat them raw if they are organic, free range, farm fresh…otherwise I’m afraid of them.)

If I have lots of eggs available to me, I go for it and I don’t hold back! Eggs are brain food.  I pay between $2.00 and $2.50 for a dozen farm fresh eggs, depending on my source. For the quality of eggs I’m getting, I consider this to be a great price. So even though we go through a lot of eggs…what an economical source of nutrition!!! How else can I feed my family an entire meal for just over $2.00??? (Okay, yes, they eat fruit and stuff with their eggs…you see my point though, right?)

If you haven’t tried our Easy Breakfast Casserole, please go get yourself some eggs and try it. It’s the simplest little breakfast casserole I’ve ever made and my family eatsthe whole pan. Actually…they don’t eat the pan. Hungry boys though they are, they do have their limits.

I  have now adapted the Easy Breakfast Casserole recipe to become an easy, make-ahead Mini Crustless Breakfast Quiche recipe. You can make these and serve them fresh, or you can bake them the night before and re-warm them in the oven the next morning for breakfast. You can even bake them and freeze them to have available for future grab and go meals. You can make them for lunch or brunch. These little quiches are super versatile!

Mini Crustless Breakfast Quiche

12 eggs
3/4 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)

Begin your quiches by whisking together the eggs, cream, salt and cheese in a large mixing bowl.   Sprinkle in any “add in” ingredients you wish (a total of 1 cup of add-ins). Stir them around with a fork.  Scoop mixture into 24 well buttered regular sized muffin tins. Bake in a 350° oven for 20-30 minutes, or until the middle of each quiche doesn’t jiggle.

Add In Ideas:

Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies
Raw spinach
Cooked chicken
Taco seasoned meat

Obviously, you can cut this recipe in half to make 12 regular sized muffins sized quiches!


I’m curious, just because I’m fairly certain some of you might be shocked about our egg consumption…how many eggs does your family go through in a week?

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  1. Ania says

    My family loves eggs but everyone has the different style they like most. Hubby loves sunny side up or poached, my daughter hardboiled sliced on toast or soft boiled with a sprinkle of salt. My son loves “my Polish” style scrambled egg (where the egg is put in hot pan without mixing it in a bowl first, and slowly cooked without breaking the yolk too much, that way the white cooks and yolk is still creamy soft) I don’t care for the “american” scrambled eggs either but I do love my eggs any other way they could be cooked. But lately i have been on a diet (for about a year) and switched to egg whites only. Still, every week we use 2 dozen eggs and a carton of egg whites. I too think Egg is a great source of protein and the yolk is brain food. We are so lucky to not have any cholesterol problems in my family. Eggs are fantastic wonder food where you could cook them in 100s different ways and each time tastes different. WHOO HOO for eggs


  2. Denyce says

    We eat eggs every morning (or maybe six out of seven) since we’ve been avoiding grains for the last few weeks. It’s a struggle to keep enough eggs. We are going through about a dozen a day between the five of us. I think my five-year old could easily eat three or four every morning. They are economical, though, and in a way, I wish we could just have them for every meal without getting tired of them.


  3. Melody says

    I would like to make the breakfast casserole and freeze it for later. Could I freeze it raw and bake it another day? If so, should I thaw it first?


    LindseyforLaura@HHM Reply:

    That would work! If you want to thaw it you could, but if you run out of time or forgot it should still be fine to bake.


  4. Dottie Mahaney says

    I’m a personal chef and cook mini quiches for clients that work out a lot. Also for the working stiff that has no time to cook in the a m. 10 seconds in the micro and done. OR eat it cold. I put chopped veggies and cheese as well as the eggs and low fat milk. A tad of nutmeg makes an interesting flavor.


  5. betty says

    Always enjoy your posts..going to share this post with my son. They raise chickens-organic free range eggs-DELICIOUS–keep on posting and sharing your joy.


  6. says

    Just wanted to say thank you for this recipe! We’ve enjoyed it a lot over the past couple of years. Now that we have chickens in the backyard, we’re always looking for ways to use up those eggs, and this is a great (and easy!) one!


  7. Holly says

    I am the only egg eater in my home, my husband can’t stand them so I use about half a dozen a week. I have my three girls (chickens) who provide about a dozen or more a week. The best eggs ever they make normal eggs taste like water, and mine come in brown, green, and pink. I can only eat 4oz a meal so this will help me make just right sized high protein healthy portions. All I need now is a bulk freeze and bake carbonara and I will be set. Thank you.


  8. Brianne Klotzsche says

    I did not have good luck with the regular breakfast casserole dish and never got a reply for help with that and I haven’t tried it again. Perhaps I’ll try the crustless mini version and see what happens.

    If using regular sized muffin tins, how should the bake time be adjusted?

    Any modifications for high altitude (6500′)?



    LindseyforLaura@HHM Reply:

    The recipe will work for regular sized muffin tins. Just follow the recipe and you should be just fine. With the higher altitude you may need to add a few minutes to the baking time. I would not increase the heat, just add a few minutes of time. Hope that helps! :)


  9. Julia Lindsay says

    My sister assures me that if the eggshell is intact, you don’t have to be afraid of eating raw eggs if you wash them very well, dry them very well and then crack them open. I put a raw egg in my smoothies all the time. Just make sure you keep it in a cool place if you don’t drink the entire smoothie right away. I love your site and you have great looking recipes. I make a hobby of looking at recipes and determining if they’re any good without ever making them. I will be making some of yours. Your ingredients are so pure and delicious sounding. I’m a big believer in real food: cream, butter, eggs, etc. God bless. Julie


  10. Sarah says

    Hello – I baked and froze these (rather than freezing raw). How long should I bake or microwave to serve in the morning?

    Thanks so much!


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