Mini Cheddar Quiche Bites

Mini Cheddar Quiche Bites


  1. HEAT oven to 350°F. GENEROUSLY SPRAY 24 mini-muffin cups with cooking spray. Pat 1/2 to 1 teaspoon crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each muffin cup.

  2. BEAT eggs, half-and-half, salt and pepper in medium bowl until blended. ADD cheese; mix well. SPOON evenly into mini-muffin cups, about 1 tablespoon each.

  3. BAKE in center of 350°F oven until just set, 12 to 15 minutes. COOL on rack 5 minutes. LOOSEN quiches from sides of muffin cups with a thin knife. REMOVE from cups; SERVE warm.


  • 4 large EGGS
  • 1/2 cup panko or regular breadcrumbs
  • 1/3 cup half-and-half
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 1/4 cups shredded cheddar cheese (5 oz.)


These simple mini quiches can be made ahead and reheated in the microwave. Perfect for kids, breakfast on-the-go, appetizers, tailgates and more.

This recipe is an excellent source of protein and choline

For added flavor, add 1/3 to 1/2 cup cooked crumbled bacon, sausage or chopped ham with cheese.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.