Mini Breakfast Quiches are perfect for entertaining or a make ahead breakfast! These muffin tin quiches are made with bacon, potatoes, spinach and eggs and baked up in puff pastry for an elegant mini breakfast tart.
I adore my children. I love them with all of my heart. But if I can be honest with you, there are times I want to escape.
Escape from the laundry. Escape from the dishes. Escape from the whining. Come on, tell me I am not alone?!
When I am feeling the need to escape, I love to have a leisurely breakfast out. Sip on a cup of coffee, while indulging in a decadent breakfast and reading a book. And on the rare occasion that I get that opportunity, I usually end up at Panera with a bagel or one of their Egg Souffles.
Let me tell you, their mini quiches are good–but since recreating them at home, I have to say my homemade version is so much tastier.
Mini Breakfast Quiche
I have to tell you that my friends LOVE these egg and bacon tarts. LOVE them. As does my family.
Flaky puff pastry is filled with bacon, potatoes, eggs, spinach and cheese–really what is NOT to love?
These mini breakfast tarts are savory, filling, and elegant enough to entertain with. They are everything you crave in a good breakfast!
How to Make Muffin Tin Quiches
Step One: Prepare Puff Pastry
- Cut one sheet of defrosted puff pastry into 6 equal rectangles.
- Place each slice into a silicone muffin tin liner or a lightly greased muffin tin. You won’t need to grease a metal tin much, as the puff pastry has quite a bit of butter in it, therefore it should not stick easily to the pan.
- You can even use individual quiche pans if you have them.
Step Two: Saute Bacon and Veggies
- Over medium-high heat, saute bacon until brown and crispy and remove bacon from pan.
- Discard all but 1 tablespoon bacon grease.
- In remaining tablespoon of grease, saute potatoes, with peppers, onions, and spinach, until potatoes are fork tender.
Step Three: Fill Quiches
- Divide vegetable mixture between the 6 puff pastry cups.
- Top each mini quiche with crumbled bacon and shredded cheese.
Step Four: Prepare Egg Mixture
- Whisk together eggs with cream and salt and pepper.
- Pour egg custard into each mini breakfast tart.
Step Five: Bake Mini Quiche
- Fold puff pastry over the egg and potato cups.
- Brush puff pastry with an egg wash.
- Bake until golden.
Making Mini Quiche in Advance
- Assemble and bake up to 3 days in advance. Then reheat in 300 degree oven for 15-20 minutes when ready to serve.
- TO FREEZE: Assemble and bake as directed and then let cool completely. Pop in freezer safe bag or air tight container and freeze for 1-2 months. To reheat, place frozen tarts on baking sheet and bake at 350 degrees for 35-40 minutes, or until warmed through.
A Few Last Tips
- Be sure to defrost your puff pastry in the fridge overnight. Puff pastry is NOT something you can defrost at room temperature or the microwave, as it will loose it’s ability to puff.
- Trader Joes, Whole Foods, and Earth Fare all have a great frozen puff pastry that is free from hydrogenated oils–and all 3 are delicious!
- If you want these breakfast tarts to be vegetarian, omit the bacon and instead saute the vegetables in 1 tablespoon olive oil.
- Red potatoes are my favorite for these easy breakfast tarts, BUT diced russet potatoes or sweet potatoes can be used in their place.
- Red peppers, spinach and onions are a delicious combination for egg souffle cups, BUT you can use roasted peppers, mushrooms, kale or even leeks.
- I love Gruyere cheese for it’s sharp taste and melting quality. But feel free to use Swiss or cheddar cheese. Even Parmesan cheese is a great substitute.
More Breakfast Favorites
- Maple Candied Bacon
- Homemade Breakfast Sausage
- Slow Cooker Maple Brown Sugar Oatmeal
- Peanut Butter and Jelly Baked Oatmeal Muffins
Mini Breakfast Quiche
- 1 sheet puff pastry defrosted
- 2 strips bacon diced
- 1 cup cubed red potatoes
- 1/2 small onion minced
- 1 red pepper seeded and diced
- 2 cups fresh spinach
- 4 eggs divided
- 1/2 cup milk or cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/4 cup shredded Gruyere cheese
- Preheat oven to 400 degrees.
- Cut one sheet of defrosted puff pastry into 6 equal rectangles. Place each slice into a muffin tin or individual quiche pans.
- Saute bacon in a nonstick skillet over medium-high heat. Once bacon is crisp, remove bacon from the pan and place on paper towel lined plate. Discard all but 1 tablespoon bacon grease, and then saute potatoes, onions, and peppers, until potatoes are tender--about 8-9 minutes. Add in spinach and let wilt for 1-2 minutes.
- Divide vegetable mixture between the 6 puff pastry cups and then top crumbled bacon and shredded cheese.
- Whisk three eggs with milk, salt, pepper and cayenne. Pour egg custard into each mini breakfast tart, dividing equally.
- Fold puff pastry over the egg and potato cups. Whisk together 1 egg with 1 tablespoon water and then brush over each breakfast pastry.
- Bake until for 20-25 minutes or until browned. Let cool for 5 minutes before removing from pan.