Mini Quiche Cups with Ham and Cheese
Easy, bite-sized mini quiches loaded with diced ham, shredded cheese, and fluffy eggs — baked in a muffin tin for a simple, crowd-pleasing breakfast or brunch. Perfect for holidays, parties, or meal prep!
Equipment
- 12-cup muffin tin
- mixing bowl
- whisk
- measuring cup
- oven mitts
Ingredients
- 6 large eggs
- 1/2 cup milk or half-and-half
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup diced ham
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional)
- 1 tbsp olive oil or nonstick spray (for greasing muffin tin)
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with olive oil or nonstick spray.
- In a medium bowl, whisk together eggs, milk, salt, and pepper until smooth and well combined.
- Divide the diced ham, shredded cheese, and green onions evenly among the muffin cups.
- Pour the egg mixture evenly into each cup, filling about 3/4 full.
- Bake for 18–20 minutes, until the centers are set and the tops are lightly golden.
- Cool slightly before removing from pan. Serve warm or at room temperature.
Notes
These mini quiches can be made ahead and reheated for quick breakfasts. Try variations with spinach, mushrooms, or bell peppers for added flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.