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Recipe: Breakfast Cupcakes

Recipe: Breakfast Cupcakes

These individual, crustless quiches are perfect for families on the go. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They’re also really versatile – this version features spinach and mozzarella, but cooked broccoli and cheddar or crispy bacon can easily be substituted or added!

Ingredients

1 tbsp olive oil
1/4 cup yellow onion, diced
1/4 cup green bell pepper, diced
1 cup baby spinach leaves, roughly chopped
1/2 cup mozzarella cheese, shredded
4 eggs
1/4 cup milk
1 tsp kosher salt
freshly ground pepper

 

Preparation

Pre-heat oven to 350 degrees.

Line a muffin tin with foil baking cups and spray with cooking spray (or simply spray the muffin tin directly with cooking spray). In a medium frying pan, heat olive oil over medium-low heat, then add onion and green peppers. Saute, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add spinach leaves and stir until spinach has wilted, about 2 minutes. Transfer vegetable mixture to a bowl and allow to cool slightly. Add cheese.

Whisk together eggs, milk, salt and pepper, then pour over the vegetable-cheese mixture and stir to combine. Divide evenly among 6 muffin cups.

Bake until cupcakes have set, about 20 minutes. The cupcakes will puff during cooking and then deflate slightly as they cool.

Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.

Image Source: Courtesy of A. Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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CoMMember13631172307046 CoMMember13631172307046 4 years
In the oven now and smell WONDERFUL!!! Taking them on a road trip in the AM. Sure they willl travel well!
TinaBernardi TinaBernardi 4 years
I am trying them with sausage and cheddar cheese. They look fabulous in the oven right now! Thanks for sharing such a great recipe! I love how easy these will be for the kids breakfast! (mine too) :)
leighpilkerton leighpilkerton 4 years
What is the difference between regular and kosher salt?
DIANEPETERSON94485 DIANEPETERSON94485 4 years
Just made them==yum!! They also are very eye appealing too!! Thank you
EvelynRiendeau EvelynRiendeau 4 years
this sounds like a great recipe . ican,t wait to try it. Evelyn Riendeau.
SueGrzybowski SueGrzybowski 4 years
I have made these the last few weekends. They are totally freezable and are great for a quick breakfast. I take one of these and a slice of zucchini bread! Yum!
JudyHageman JudyHageman 4 years
Since the whole purpose of these is to make them ahead, it would be nice if instructions were included on how to store (frig or freezer?) and how to reheat to serve.
lydiariosskeete lydiariosskeete 4 years
If you take a small tortilla and place it in the cupcake tin and pour ingredients, comes out like a quiche finger food
alidavandongen alidavandongen 4 years
lovely looks yum!
CoMMember1363115080276 CoMMember1363115080276 4 years
Are these freezable?
MistyDrane MistyDrane 4 years
I made quiche this morning! One of my favorites and I will have to try this!
KristyPavlica KristyPavlica 4 years
Definitely need to try this recipe. I think all but one or two of my children will eat these. Thanks for posting this recipe. Maybe for a Saturday breakfast. :)
SusanRehmeier SusanRehmeier 4 years
Isn't this more of a mini frittata than a cupcake????
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