Make Ahead Back-to-School Breakfast: Mini Vegetable Quiches

Make Ahead Back to School Breakfast: Mini Vegetable Quiches

Need make-ahead back-to-school breakfast ideas? Kids and adults love these mini vegetable quiches that are healthy and delicious with protein and vegetables. They can even eat them on the go.

Watch the video and subscribe to the Six O’Clock Scramble YouTube Channel for more easy, healthy recipes and cooking inspiration:

For more back-to-school breakfast ideas, check out our delicious Overnight Baked Blueberry French Toast, Overnight Oatmeal Recipe , Pumpkin Chocolate Chip Corn MuffinsGluten-Free Blueberry Banana Oatmeal Almond PancakesLow Sugar High Protein Granola Recipe, Blueberry, Basil, and Lemon SmoothieFour-Veggie Blast Smoothie, Carrot Ginger Fruit Smoothie, Cucumber Lime Elation Smoothie, Aviva’s back-to-school tips in her article in the Washington Post.

Back-to-School Breakfast: Mini Vegetable Quiches

6 servings, 2 quichelettes each

6 oz. baby spinach
6 eggs
1/2 cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream
1 cup shredded Cheddar cheese
1 tsp. dried Italian seasoning
1/8 red onion, finely chopped (1/4 cup)
1/4 bell pepper, any variety, finely diced (1/4 cup)
1/4 tsp. salt

Preheat the oven to 350 degrees and spray a 12-cup muffin pan with nonstick spray or line it with muffin cups.

In a microwave-safe bowl, cover and steam the spinach for 2 minutes or until it wilts. Drain it, pressing out excess liquid, transfer it to a cutting board and chop it coarsely.

In a large mixing bowl, beat the eggs and whisk in the yogurt. Stir in the remaining ingredients, including the spinach. Using a small ladle or cup, pour the egg mixture into the muffin cups, filling them about 2/3 of the way full.

Transfer the pan to the oven and bake it for 20 – 25 minutes or until the eggs are set.  (Meanwhile, prepare the garlic cheese bread and the smoothies if you are serving them.)   Let them cool for 5 – 10 minutes if time allows, and serve immediately or refrigerate for up to 3 days, or freeze them for up to 3 months.

Do Ahead or Delegate:  Cook and chop the spinach, beat and refrigerate the eggs, shred the cheese if necessary and refrigerate, chop the onion, dice the bell pepper, make and refrigerate the egg mixture or fully prepare and refrigerate or freeze the quichelettes.

Tip: I put my pan in the sink before I spray it with nonstick cooking spray so the spray doesn’t get on the counter or floors (less cleanup that way).

Scramble Flavor Booster: Add 1/8 tsp. black pepper to the egg mixture and serve the quichelettes with salsa or hot pepper sauce.


Nutritional Information per Serving (% based upon Daily Values):
Calories 166, Total Fat 11g, 17%, Saturated Fat 5.5g, 27.5%, Cholesterol 206mg, 68.5%, Sodium 603.5mg, 25%, Carbohydrate 3g, 1%, Dietary Fiber 1g, 3.5%, Sugar 1g, Protein 13.5g

Healthy family meals on the table in 30 minutes or less!

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10 thoughts on “Make Ahead Back-to-School Breakfast: Mini Vegetable Quiches

Janell says:

What is the best way to reheat from frozen?

Aviva says:

You can microwave them individually or reheat them in the oven at 350 degrees.

Jenifer says:

Nancy, this was done long time ago, not doing in this school hadoliy lar..I saw you went to Kuantan, will hop over to have a look what you did there.Bakeling, yes, I will keep trying, but you dont like cinnamon right?Colin, Thanks for your brilliant suggestion, I will consider it, hehehe..Little Corner of mine, agreed with you, very hard to differentiate it.

Emily says:

Rate these a 5 plus!
I used broccoli instead of spinach as I had it on-hand. Excellent. An 8 year old guest gobbled down THREE of these!

Emily says:

A six-muffin or twelve-muffin tin? Can’t tell as there’s no serving size info on this recipe! Help….want to make these for New Year’s Day brunch tomorrow AM,

Aviva says:

Sorry about that, Emily, it’s a 12 muffin tin.

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