Cheesy Egg Quiche Muffins
Prep time
Cook time
Total time
This quiche couldn't be more versatile! You can make it ahead, and choose your meats, cheeses and herbs to match your (and your guests') preferences.
Recipe type: Breakfast, Brunch
Serves: 12 large or 24 small quiche muffins
  • 10 Eggs
  • ½ cup flour (for gluten free, substitute rice flour or gf flour)
  • 1 tsp. baking powder
  • 1 tsp. Kosher salt
  • ½ tsp. ground black pepper
  • 16 oz. container small curd cottage cheese
  • 1 lb. shredded Mexican cheese blend
  • ½ cup butter, melted and cooled slightly
  • 12 oz. pork chorizo
  • 1- 4 oz. can diced chiles
  1. Preheat oven to 350F.
  2. Spray two 6-cup jumbo muffin tins with nonstick cooking spray.
  3. Heat a non-stick skillet over medium-high heat, remove the chorizo from the casing and sauté, stirring often, until the meat is cooked through, about 10 minutes; cool.
  4. In a large bowl, beat the eggs until frothy.
  5. Whisk in the butter, flour, baking powder, salt, pepper and cottage cheese, then fold in the shredded cheese, chorizo and chiles.
  6. Place ½ cup of the egg mixture into each muffin tin (a ¼ cup cookie scoop works well for this) and bake 25-30 minutes, until golden brown and a knife inserted into the center comes out clean.
  7. Remove from the oven to a cooling rack.
  8. Carefully run a butter knife or an offset spatula around the edges of each quiche, cool for 10 minutes and remove from the tins.
  9. Serve with fresh salsa or pico de gallo, sliced avocado and Mexican Crema (or sour cream).
The quiche can also be baked in a 9” x 13” baking dish; spray with cooking spray, pour the egg mixture in and bake 35-40 minutes. For smaller individual quiches, use two standard 12-cup muffin tins and bake 25-30 minutes, testing for doneness as directed above.
Recipe Variations:
Original: Make the quiche with Monterey Jack instead of the Mexican Cheese Blend. Use two cans of diced chiles. Serve with salsa, avocado/guacamole, and toast/tortillas.
Maple Sausage and Cheddar: Omit the chorizo, diced chiles and substitute white pepper for the black pepper. Crumble and cook 1 lb. bulk Maple Breakfast Sausage and cool slightly. Substitute Cheddar Cheese (your choice of mild or sharp) for the Mexican Cheese Blend. Stir the sausage into the casserole and bake as directed. This is delicious served with waffles and maple syrup!
Fresh Herbs, Gruyere and Seafood: Omit the chorizo and chiles. Substitute Swiss or Gruyere Cheese (or Fontina if you don’t like Gruyere) for the Mexican Cheese Blend. Stir in ½ cup finely chopped Italian Parsley, Tarragon and Chives, and ½-1 lb. of cooked lump crabmeat or lobster. Serve with croissants, bagels, sourdough toast, breakfast potatoes, etc…
Greek Style: Omit the chorizo and chiles. Substitute Feta Cheese (or Fontina if you don’t like Feta) for the Mexican Cheese Blend. Stir in ½ cup finely chopped Dill and Chives, 1 package defrosted chopped spinach (wring out the excess water), ½ cup sliced olives and ½ cup finely chopped sun-dried tomatoes in oil, drained. Serve with pita bread rounds or wedges.
Make It Your Own! Stir in 1 cup of a combination of your favorite finely chopped fresh herbs. Add a pound of your favorite cheese, shredded. Stir in approx. 12 oz. of your favorite meat/seafood/veggies.
Recipe by It's Okay To Eat The Cupcake at