Looking for an easy breakfast idea that the whole family will love? These Broccoli Cheese Crustless Quiches are it! Ready in 30 minutes, they are healthy, yummy, and great for meal-prep!

Mini Broccoli Cheese Crustless Quiches

These light and fluffy quiches bites are the perfect meal prep breakfast! Packed with veggies, protein and cheesy goodness for a healthy way to start your day.

I use evaporated milk for this recipe, which is milk that has been cooked down to remove some of the water content. You can find it in the canned milk section of your grocery store.

No evaporated milk? No problem, you can sub equal parts whole milk for this recipe and still get that great fluffy texture. 

Nutrition Tip: An egg a day, on average, does not increase your risk for heart disease. So make eggs a part of your weekly diet.

My kids love these mini broccoli cheese crustless quiches in their lunchbox too. Who said they were only for breakfast?

Leftover quiche bites can be stored in an airtight container for 3-5 days or wrapped up and stored in the freezer for up to 2 months.

Broccoli Cheese Quiche

Other Quiche Flavor Combos

Easy Broccoli Cheese Quiche
Broccoli Cheese Crustless Quiches

Broccoli Cheese Crustless Quiches

Christine Pittman
Who’s says breakfast can only be in the morning? Pack these broccoli cheese quiches in your child’s lunchbox for a fun way to eat mid-day! Leftovers can also be wrapped up and stored in the freezer for up to 2 months.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Servings 6 servings
Calories 167 kcal



  • 3 large eggs
  • 12 oz fat-free evaporated milk 1 can
  • 6 ounces chopped broccoli steamed
  • 1 cup finely grated sharp Cheddar cheese
  • 1/2 teaspoon lemon pepper seasoning
  • 4 mini sweet peppers sliced into 6 rings each


  • Preheat oven to 350F. Lightly grease nonstick 12-cup muffin pan.
  • Lightly beat eggs in medium bowl. Add evaporated milk, broccoli, cheddar cheese and lemon pepper seasoning. Stir well.
  • Divide evenly between muffin cups. Top with 2 pepper rings.
  • Bake 20-25 minutes, or until knife inserted in center comes out clean. Cool in pan 15 minutes. Run knife around sides to loosen and remove from pan.
  • Serve immediately or refrigerate up to 3 days.



Calories: 167kcalCarbohydrates: 10gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 103mgSodium: 230mgPotassium: 364mgFiber: 1gSugar: 8gVitamin A: 1293IUVitamin C: 50mgCalcium: 325mgIron: 1mg
Keyword breakfast, brunch, eggs, healthy breakfast
Tried this recipe?Let us know how it was!