Crustless Southwest Mini Egg Bites are a perfect low carb breakfast or snack option, high in protein, gluten free, and full of flavor.
They are easy to pack up and take on a road trip, in a lunch bag, camping, and my husband even takes them to his hunting cabin. 
I frequently make mini egg bites, and my family loves them. This recipe for CRUSTLESS MINI QUICHE BITES is one I like to make.
A few weeks ago, I had made a SOUTHWEST BREAKFAST TART and later thought the filling in this would make a delicious egg bite. My taste testers gave their approval.
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
HOW TO MAKE CRUSTLESS SOUTHWEST MINI EGG BITES
INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
- Sausage – I use spicy ground sausage, but regular will be fine.
- Green Chilies- Cans are found in the Mexican section of grocery stores. They are milder than jalapenos and offer a more subtle flavor.
- Peppers- Use green bell, red bell and jalapeno peppers. Dice all of the peppers so they will fit into the mini muffin pans. WEAR GLOVES when working with jalapenos and wash your hands well.
- Onions- May use sweet onions or red onions. Dice the onions into small pieces.
- Shredded Cheese- Use finely shredded cheese as it will fit in the mini muffin pans better. If you don’t have this, chop the shredded cheese into small pieces. You can use a sharp cheddar or a Mexican blend.
- Eggs- They provide the custard filling for the egg bites.
- Half and Half- This is a mixture of half whole milk and half cream. This will make the filling richer.
- Hot Sauce- I use Frank’s Original, but any hot sauce will work.
- Salt & Pepper
TOPPINGS (Optional)
Shredded Cheddar Cheese
Salsa
Sour Cream
INSTRUCTIONS
Assemble the ingredients. Spray a 24-cup mini muffin pan with no stick cooking spray. This is the MINI MUFFIN PAN that I use, but there are several available on Amazon or in kitchen stores.
Brown the sausage, drain grease. Stir in the can of green chiles.
Preheat oven to 350 degrees F.
Evenly divide the sausage between the mini muffin cups. Top with the green and red bell peppers, jalapenos, and onions.
Evenly divide the cheese over the ingredients.
In a medium size mixing bowl, using an electric mixer, combine the eggs, half-and-half, hot sauce, salt and pepper. Pour into a glass measuring cup and divide evenly between the mini muffin cups. I let the mixture slowly trickle into each muffin cup.
Bake until the egg bites are set. (about 16 minutes) To test for doneness, gently shake the pan and if the center does not wiggle, they are done. You can also lightly touch the top of the egg bite and if it bounces back, they are done.
After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. May sprinkle additional cheese over the egg bites if desired. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs. Lift out carefully and place on a wire cooling rack.
At this point if you are serving them immediately, place on a serving platter and set optional toppings around them. Optional toppings are extra cheese, sour cream, salsa, jalapenos or additional hot sauce.
Why You Will Love These Crustless Southwest Mini Egg Bites
- They are gluten free, low in carbs, and high in protein.
- Mini egg bites are perfect to serve as an appetizer or brunch. I even add them to my charcuterie boards.
- They are easy to pack up and take on a road trip, camping, or on a picnic.
- They can be served warm or at room temperature.
Helpful Tips and Frequently Asked Questions
- Spray the mini muffin pans well with no stick cooking spray.
- Pour the egg mixture into a glass measuring cup and slowly add it over the ingredients. I let it trickle in. This helps to prevent from having it to run over in the pan.
- After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs. Lift out carefully and place on a wire cooling rack.
Can I make these mini quiches ahead?
YES. I do that all the time. Store them in an airtight container or Ziploc bags and refrigerate for 3 days. Warm them up in the microwave when ready to eat.
I place them on a microwave safe plate and cover with a very slightly damp paper towel. (This keeps them from becoming too dry). Heat for 20-30 seconds. Microwaves vary, so check them frequently to get your desired warmth.
Can the mini quiche be frozen?
YES. After they are cooled, place in airtight container or freezer safe Ziploc bags. Experts say they can be frozen for up to 2 months, but I always use ours by 1 month,
CRUSTLESS SOUTHWEST MINI EGG BITES
Ingredients
- 1/2 pound ground sausage (spicy or regular)
- 1 4oz can diced green chiles
- 1 Tablespoon green bell pepper diced
- 1 Tablespoon red bell pepper diced
- 1 Tablespoon fresh jalapeno diced
- 1 Tablespoon onion diced (can use red or sweet)
- 1/2 cup sharp cheddar or Mexican blend cheese finely shredded
- 6 large eggs
- 1/3 cup half and half
- 1/4 teaspoon hot sauce (add more if desired)
- 1/4 teaspoon coarse black pepper
- 1/4 teaspoon kosher salt
- 1/2 cup salsa (optional topping)
- 1/4 cup jalapeno slices from a jar (optional topping)
- 1/2 cup or squeeze tube of sour cream (optional topping)
- 1/4 cup cheese for topping (optional)
Instructions
- Assemble the ingredients. Spray a 24-cup mini muffin pan with no stick cooking spray. Preheat the oven to 350 degrees F.
- Crumble and brown the sausage in a medium size skillet, drain the grease. Stir in the can of green chiles. Do not drain the chiles.
- Evenly divide the sausage between the mini muffin cups. (Start with 1 Tablespoon each). Top with the green and red bell peppers, jalapenos, and onions.
- Evenly divide the cheese between the muffin cups. (I start with a pinch of cheese in each and keep dividing it)
- In a medium size mixing bowl, using an electric mixer, combine the eggs, half-and-half, hot sauce, salt and pepper. Pour into a glass measuring cup and divide evenly between the mini muffin cups. Let it trickle in to avoid the mixture running over in the pan. Fill each muffin cup.
- Bake until the egg bites are set, about 16 minutes.
- After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. May sprinkle additional cheese over the egg bites if desired. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs. Lift out carefully and place on a wire cooling rack.
- Transfer egg bites to a serving platter and set out optional toppings if serving at this time. Refrigerate in an airtight container if serving later.
Notes
- Spray the mini muffin pans well with no stick cooking spray.
- Pour the egg mixture into a glass measuring cup and slowly add it over the ingredients. I let it trickle in. This helps to prevent from having it to run over in the pan.
- After removing the pan from the oven, allow it to cool about 5-10 minutes on a wire cooling rack. To remove the mini quiche, run a butter knife (or plastic knife) around the edges to loosen the eggs. Lift out carefully and place on a wire cooling rack.
