Crustless Quiche Veggie Muffins

Crustless Quiche Veggie Muffins

This is breakfast for most of Fashion Week…
This is breakfast for most of Fashion Week…

This is breakfast for most of Fashion Week… just reheat or throw in a bag for later and eat on the go. I prefer these to chemical packed protein bars any day!

Yields  Approx 12 muffins


10 large organic eggs

1/2 cup organic unsweetened almond milk

2 TBSP chopped fresh basil

2 TBSP chopped fresh Italian parsley

1 TBSP chopped chives

1/3 cup finely chopped white onion

2 TBSP chopped green onion

1 cup fresh chopped spinach

1/3 cup finely chopped red pepper

1/2 finely diced fresh jalapeño

1/4 TSP fresh ground black pepper

1/4 TSP of JF Universal Salt



1/2 cup sheep feta (and some extra for the top of the muffins).

5 links of chopped organic chicken maple sausage or 3 strips of chopped bacon.

Feel free to sub in any vegetables to customize your own. Some of my favorite add in are shredded zucchini, chopped broccoli, sweet potato, kale, and tomatoes.


Preheat oven 375 degrees.

Grease the muffin pan with organic nonstick spray, I love Spectrum Grapeseed Spray.

Coconut oil or goat butter is also a good choice.

In a nonstick frying pan add the white onion, green onion, spinach, basil, red pepper and jalapeño. Lightly soften in garlic olive oil or any oil of your choice.

Once softened remove from heat and set aside.

Lightly whisk the eggs in a large bowl. Add the almond milk, parsley, chives, salt, and pepper. Add the softened vegetables and combine.

Using a large ladle (An ice cream scooper works in a pinch!) Ladle the egg mixture into each greased muffin tin. Top with a pinch of extra salt and bits of crumbled feta.

Bake at 375 on the middle oven rack for 20-30 minutes or until the tops are golden brown.

Remove from oven and release each muffin using a butter knife to loosen the sides.

Cool on a wire rack.

Serve immediately with a nice dash of hot sauce. Once cooled you can store in fridge for up to 4 days!

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