Quiche muffins made with protein-packed quinoa, Parmesan cheese, and asparagus are delicious, fluffy egg muffins. These crustless quiche muffins are delicious for any holiday brunch or even breakfast or lunch on the go. They’re gluten-free, vegetarian, they freeze well, and they’re a Weight Watcher’s friendly breakfast, coming in at just 2 Smart Points per muffin!
- 6 large eggs
- 1/2 cup unsweetened almond milk
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 8 spears fresh asparagus
- 4 ounces Parmesan cheese, freshly grated
Set oven to 350 degrees F.
Lightly coat wells of the muffin pan with non-stick spray.
Crack eggs into a medium sized mixing bowl. Add almond milk, red pepper flakes (if using), and salt. Whisk until eggs are beaten completely. Add cooked quinoa and whisk to combine.
Clean asparagus spears. Trim and discard the woody ends and chop the spears into 1/4-inch pieces. Divide the pieces evenly throughout the wells of the muffin tin. Divide freshly grated cheese evenly throughout the wells. Note: For best flavor and melting ability, please use freshly grated cheese and not prepared grated cheese.
Pour egg mixture evenly into muffin pan, filling each well almost to the top.
Place pan on the middle rack of the oven and bake for 20-23 minutes, or until mixture is set.
Remove pan from oven and allow quiche muffins to cool in pan for 2-3 minutes before removing.
If desired, sprinkle each muffin with more grated cheese before serving.
Wrap and refrigerate any leftover muffins for up to 4 days, or follow notes below for freezing to reheat and eat later.
- Any variety of milk can be used in place of the almond milk.
- To freeze and thaw to eat later, individually wrap cooled muffins in plastic wrap, then store in zip top freezer bags. When ready to use, wrap thawed muffins lightly in paper toweling and microwave on medium-high power for 90 seconds.