These muffin tin crustless vegetable quiches are a healthy and delicious option for breakfast or brunch. Packed with a variety of colorful vegetables, such as bell peppers, spinach, and mushrooms, ...

To make 24 muffin quiches, lightly beat 12 eggs, one cup of milk, and a ¼ teaspoon each of salt and pepper. Then add a tablespoon of your vegetable or meat filling to the crust in your muffin tins.