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Baked Breakfast Mini Quiches

Amanda Haas


Baked Breakfast Mini Quiches

Prep Time

15 Minutes

Cook Time

15 Minutes

Effort
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Pellets

Maple

Start your day with wood-fired flavor. These baked mini quiche breakfast bites are Keto friendly and perfect for those grab-and-go mornings.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      Spray a 12-cup muffin tin generously with cooking spray.
    • 2

      In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the spinach and cook until wilted, about 1 minute longer.
    • 3

      Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.
    • 4

      When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill350˚
    • 5

      In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, 1 tsp salt and 1/2 tsp pepper. Stir to combine. Divide egg mixture evenly among the muffin cups.
    • 6

      Place tray on the grill and bake until the eggs have puffed up, are set, and are beginning to brown, about 18 to 20 minutes.
      Grill Icon
      Grill350˚
    • 7

      Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!

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