These muffin-tin quiches are wonderfully baby- and kid-friendly. This easy mini quiche recipe delivers quick, healthy breakfasts that freeze well and reheat in seconds for an effortless meal any time.
My two-year-old, Theo, has been in the kitchen with me since he was very small. At first he slept in his carrier while I cooked, then started sitting in a clamp-on seat at the island and taking on simple tasks — stacking measuring cups, playing with a whisk and water. As he grew, so did his responsibilities: measuring, whisking, beating eggs, tossing salads and more.
I encourage hands-on kitchen time because it’s fun and because, as a dietitian, I know how valuable it is for building food skills and fostering adventurous, less-picky eaters. Letting kids help shop, plan and prepare meals teaches them about food and gives them confidence to make healthy choices later on.
For these mini quiches, Theo helped season and mix the eggs, spoon in the tomatoes and cheese, and place paper liners in the muffin tin. Older children can grate cheese or portion the egg mixture into the cups. The process is simple and easily adapted to involve kids at many ages.
Kids love single-serving portions, and these mini quiches are endlessly customizable depending on tastes or what’s in the fridge. Substitute finely chopped broccoli, asparagus or spinach for the tomato, or swap sausage for diced ham, turkey, or bacon. You can also use cooked vegetables such as zucchini or small cubes of butternut squash.
I keep a batch in the freezer and microwave them for about 60 seconds for speedy weekday breakfasts. They’re also tasty tucked into an English muffin for a grab-and-go sandwich.
Other Favorite Egg Recipes:
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23+ Breakfast Recipes with Sausage and Eggs
Kid Friendly Mini Quiches
Ingredients
- 8 large eggs
- 2 cups whole milk
- ¾ tsp coarse salt divided
- ¼ tsp freshly ground black pepper
- 1 ½ cups crumbled cooked breakfast sausage (from about 10 oz uncooked)
- 1 cup grated cheddar cheese
- ½ cup diced cored and seeded tomato
Instructions
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Preheat oven to 350ºF. Line 16 cups of two standard muffin pans with paper liners.
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Whisk together eggs, milk, salt and pepper. Stir in sausage, cheese and tomato. Divide the mixture among the muffin cups — about 1/3 cup per quiche — and bake 20–25 minutes, until the filling is set. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
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To freeze, return cooled quiches to the muffin pans and place in the freezer. Once frozen, pack them into freezer bags for longer storage.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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