Mini Breakfast Quiches

Mini Breakfast Quiches

tlc 4

"Mini-Breakfast Quiche - really easy and tasty breakfast! The salsa gives it the little kick it needs and as a bonus they are great frozen and re-heated."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 545 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
  2. Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
  3. Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
  4. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.



Was OK, but had a few issues: bottom pie crust wasn't cooked at all - I suggest cooking the crust a few minutes before adding the filling. Also, I found it pretty salty after adding 2 tsp of bot...

Made with jalapeno soy cheese tasted great!