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Mini Quiche Breakfast Bombs

If you’re a sucker for a healthy & tasty breakfast you’ll need to make these Mini Quiche Breakfast Bombs now! (you also should have already checked out these healthy breakfast ideas!). These mini quiches may be tiny but they pack a super nutritious punch!

These mini quiches have a fun twist from the norm… they’re healthy! The crust on these bombs is made from almonds giving your body an extra healthy fat boost and as required, they are chalked full of veggies!

Wanting to put a bit of a twist on quiches these little bombs have some sundried tomatoes in them making the flavor pop just a bit more than regular.

But my favorite part is that they’re bite sized! Make a big batch and keep them in the freezer if you can refrain yourself from eating them all at once because these babies are perfect to keep on hand. A great snack for toddlers and a cute and healthy appetizer for brunch parties!

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Ingredients In Mini Quiche Breakfast Bombs

Crust

• 1/2 coconut oil, measured solid
• 1.75 cups almond meal
• 1 tsp garlic powder

Quiche

• 2 cremini mushrooms, chopped small
• 2.5 tbs chopped sundried tomatos in oil
• 1 small handful spinach, chopped small
• 1/4 cup shredded cheddar cheese
• 2 eggs
• 1/4 cup egg whites
• Dash of salt and pepper

Kitchen Tools You May Find Helpful

• Mixing bowls
• Mini muffin tray
• Knife set

How To Make Mini Quiche Breakfast Bombs

Prepare the crust 

Preheat the oven to 350. Spray a mini muffin tin with non stick spray. Melt coconut oil and add all ingredients together in a big bowl. Mix well until all the almond meal is coated evenly. It should be clumping. Using your hands, divide the mixture up between 12 mini muffin tins.

Firmly press the crust into the tin making sure it’s not too thin anywhere and it coming up the sides. I do this with my middle finger in order to make everything even. Make them thicker then you think so they’re easier to pull up.

Bake for 13-15 minutes. When you pull them out he bottom of the cups will look under done. Leave them in the tray to cool (at least ten minutes) and they will harden slightly.

For the quiche

Combine all ingredients in a large bowl and whisk together. Make sure all the veggies are coated in egg.

Divide the mixture evenly out into the almond meal cups. Try to keep the mixture centered. Since the cups are tiny, as the egg mixture expands it will pour out of the cups slightly.

Bake for 13 minutes (still at 350 degrees) until eggs look mostly cooked. Broil for 2-3 minutes to crisp the tops. Remove from oven and let cool in the tray for ten minutes. Once cooked, use a small spatula to gently remove the quiches from the mini muffin tin.

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Mini Quiche Breakfast Bombs

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• Author: fitasamamabear
• Yield: 12 mini quiches

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Description

Tasty mini quiches perfect for breakfast, a party appetizer or to snack on. Full of healthy ingredients.

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Ingredients

Crust

1/2 coconut oil, measured solid

1.75 cups almond meal

1 tsp garlic powder

Quiche

2 cremini mushrooms, chopped small

2.5 tbs chopped sundried tomatos in oil

1 small handful spinach, chopped small

1/4 cup shredded cheddar cheese

2 eggs

1/4 cup egg whites

Dash of salt and pepper

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Instructions

 

Prepare the crust:  Preheat the oven to 350. Melt coconut oil and add all ingredients together in a big bowl. Mix well until all the almond meal is coated evenly. It should be clumping. Using your hands, divide the mixture up between 12 mini muffin tins. Firmly press the crust into the tin making sure it’s not too thin anywhere and it coming up the sides. Bake for 13-15 minutes. When you pull them out he bottom of the cups will look under done. Leave them in the tray to cool (at least ten minutes) and they will harden slightly.

For the quiche: combine all ingredients in a large bowl and whisk together. Make sure all the veggies are coated in egg. Divide the mixture evenly out into the almond meal cups. Try to keep the mixture centered. Since the cups are tiny, as the egg mixture expands it will pour out of the cups slightly.

Bake for 13 minutes (still at 350 degrees) until eggs look mostly cooked. Broil for 2-3 minutes to crisp the tops. Remove from oven and let cool in the tray for ten minutes. Once cooked, use a small spatula to gently remove the quiches from the mini muffin tin.

These Mini Quiche Breakfast Bombs are perfect first thing in the morning (just freeze and reheat!) with a cup of coffee or later in the afternoon with a cup of tea. They’re full of healthy and filling ingredients and are easy to pop into your mouth! 

What’s your favorite quiche ingredient?

Looking for more tasty breakfast ideas? Check out this Healthy Breakfast Scramble or my favorite Easy & Fluffy Almond Pancakes!