Mar 22

Mini Spinach Breakfast Quiche

Mini Spinach Quiche

Last week I mentioned that I had a great brunch recipe to share with you that would be perfect for Easter, but you don't have to wait until then to give these tasty mini spinach quiche a try! They're fantastic any time, and you can easily customize them based on your favorite flavor combinations.

I chose to fill these with a spinach and bacon combination, and my kids loved them so much that I was barely able to snap a picture before they devoured them all!

Easter Brunch Idea

Starting with Great Value refrigerated crescent roll dough for the crust means that you can spend less time in the kitchen and more time relaxing with your family. Plus the small size means they bake up much more quickly than a full-size quiche, as well.

Mini Quiche

You simply press the crescent roll dough triangles into greased muffin cups, making sure to pinch any holes closed tightly. They're then filled with the mixture of eggs, sautéed bacon and onions, spinach, sour cream and mozzarella cheese -- super easy and totally delicious.

Tip: Try baking your bacon in the oven for perfectly cooked bacon with less mess!

Mini Spinach Quiche

Aren't they cute? And they're surprisingly filling, so you really don't need to prepare a ton of other food along with them.

Mini Spinach Quiche

Yield: 16 mini quiche

Mini Spinach Quiche


  • 2 cans Great Value refrigerated crescent roll dough
  • 1/4 cup onions, chopped
  • 3 slices cooked bacon, diced
  • 3 eggs
  • 1 cup sour cream
  • 1 (9 oz.) package frozen chopped spinach, thawed and well drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of nutmeg
  • 1 cup mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Sautee chopped bacon and onions in a skillet until the onions are translucent and the bacon is cooked through and allow to cool.
  3. Whisk the eggs well, and then stir in the sour cream, spinach, salt, pepper, nutmeg, and the cooked and cooled bacon and onion mixture. Fold in the mozzarella cheese.
  4. Spray 16 muffin cups with cooking spray or grease with butter, and press one triangle of crescent roll dough into each cup, sealing any holes, to form the crusts. Then fill each crust to the top with the egg mixture.
  5. Bake at 350 degrees for approximately 20 minutes, until the crust is browned and a knife inserted in the center comes out clean.
  6. Serve warm.

Mini Spinach Breakfast Quiches

While I think I prefer these mini spinach quiche warm from the oven, they're still very good cold, making them a great grab-n-go breakfast option. No fork necessary!

Disclosure: I received compensation from Ralcorp and The Motherhood for the time and effort spent creating this post. However, my participation in this program is voluntary and my opinions are my own -- always have been, always will be.

by Tara | 22 comments

  • Okay, this is FULL-ON my kind of breakfast! So easy and fun!

  • These look fantastic! I have been meaning to make quiche and I love that you made these with crescent dough!

  • I love quiche. Great idea, Tara!

  • So darn cute!

  • This looks like it would be so easy to veganize. I love recipes like that. Thanks so much for the inspiration!

  • What perfect bites - so pretty, and I love the flavors!

  • Simple and delicious!

  • These are too stinking cute! Love that it's so easy to make too.

  • Audrey

    Hi, I would love to try this recipe. Would puff pastry work for this recipe? I can't find crescent roll dough in my local grocery store.

  • What a great idea! I don't have a mini muffin pan. How would the cooktime change if I were to use a conventional muffin pan?

    • Steph

      Sarah, I don't think a mini-muffin pan was used. Looking at the pictures- it seems as though a regular/conventional muffin pan was used, you can tell because it has 12 wells. If your muffin pan is the same, you can use it without adjusting the times I'm sure.

      I own a mini-muffin pan, which has 24 wells.

      • You are so right, Stephanie! I was thinking of my Spicy Walnut Brie Tarts when I answered. Disregard my other comment, Sarah -- I'm going to go delete it. You should make the recipe as written. Thanks!

      • Alison

        I have two mini-muffin tins that are just 12 holes each, so it is a possibility.

  • Great Idea for my upcoming Bunco party! Thanks!!!

  • Michelle

    What size of muffin pan does this require?

  • Can you prepare the day before and cook the next morning?

  • Tracy Noland

    I absolutely loved this dish! The recipe was so easy to follow, I'm awful at cooking/baking, I always seem to find a way to mess it up, but not this time! I baked these for a Hospitality Ministry meeting at my church and they all loved them <3 I substituted cinnamon for nutmeg and used red onions instead because I didn't have yellow - that gave a stronger onion taste but it was still good! I'll make it again closer to recipe, its now a staple of mine

  • rose

    This looks great for Atkins diet but without the crust.

  • Melody

    Looks amazing!! Thank you so much for sharing this. Would it be possible to make the mixture and store it refrigerated overnight? Thanks again!

  • MsS

    Can you make these ahead of time?

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