“These are low carb, so they don't have a crust. I think they are more "egg scramble" than quiche. This takes ALL DAY to do. Most of it is waiting on the oven, but it's time consuming. This is a wonderfully flexible recipe, though, and is well worth the effort. I only added types of cheese and meat for the nutrition count.”
3hrs 30mins

Ingredients Nutrition


  1. Break all the eggs into a large bowl. Mix with an electric mixer until the whites are fully broken up. This makes pouring easier later.
  2. Cook the meat, breaking it into small pieces. Any meat works fine. I usually dice everything first to speed the cooking. I always set aside the bacon grease to use later.
  3. Saute the onion and peppers in the olive oil, along with any hot peppers you like. I will add in roasted chilis, jalapeno, serrano -- Whatever is on hand. This is also a great time to use up any veggies in the fridge. My only rule is that it needs to be a "dry" veggie. Things that cook down into liquid like mushrooms don't work as well because these are frozen and reheated.
  4. Let the meat and veggies cool. Meanwhile, shred the cheese (again any cheese is fine although I prefer dryer choices like sharp cheddar) and add it to the eggs. Add the spices and any salsa or chili sauce you want. Add the cream and mix well.
  5. Add the cooled meat and veggies to the egg mixture. You only need it cool enough to not cook the eggs. Mix well.
  6. Spray your muffin tins with oil. Silicone pans work best. I've never been able to get the egg nicely out of metal pans. Fill 3/4 as these do rise a bit. Bake at 350 for 30 minutes or until just starting to brown.
  7. I only have a 12 muffin tin so I do this in about five batches.
  8. Let cool at least five minutes before removing from the muffin tin. Allow to cool completely before freezing. I prefer to refrigerate over night, loosely covered. These microwave better if you have let them dry a bit.
  9. One is a smallish breakfast. These last me a month for two people.

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