• RV Crazy Or What

RV Friendly Mini Egg Quiches

Updated: May 6



Travel days are exhausting especially when we need to travel 8 hours to our next destination. As we try to get on the road early, having a full breakfast can take too much time plus I don't want to have to do any dishes on the day of!

I found this recipe last year and I have made it often! It works great in the RV because I end up using a silicone mini muffin pan (minimal weight added!). You can make them ahead of time and freeze them and then pull them out in the morning, microwave them and eat them. I don't have to do any dishes! It's super quick and delicious! I should also mention that I do not have a crust with these, so it's more like egg bites with a quiche flavor!It's a little healthier, too!



So here it is!


Silpat 20 mini muffin mold 5 Eggs 1 Cup Whole Milk 1 1/2 - 2 Cups Shredded Cheddar Cheese 3 Thick Slices Bacon Cooked & Cut into Bite Sized Pieces 1 TBSP Olive Oil Salt & Pepper Dried Parsley


  1. Preheat your oven to 375 degrees

  2. Cook bacon in olive oil on medium low heat. When bacon is cooked use a slotted spoon to take it out and set it on a plate lined with a paper towel. Reserve for use in the quiches.

  3. In a mixer or by hand with a whisk, whisk together the eggs, the milk and the pepper. You can add salt but some bacon tend to be very salty. You can try a piece of bacon to check the salt content.

  4. Put together your quiches!

  5. Fill each of the molds with equal amounts of bacon and cheese.

  6. Fill with egg mixture to about 3/4 of the way. They will expand when cooking and overflow.

  7. Sprinkle dried parsley over each one.

  8. Bake in the oven for 25-30 minutes. I would check at the 25 minute mark to see if they are done. Once they set they can overcook very quickly. To do this, just pull your pan and insert a small toothpick. If it comes out clean, they are done.

  9. They may look underdone, but they won't be! Just go by the toothpick.

  10. Let them sit in the molds for a few minutes and then pull them out and transfer them to a cooling rack.

  11. Refill with the rest of your mixture. This recipe made about 24 - 28 mini quiches.

  12. Keep in an airtight container in the fridge for up to 4 days. And/or freeze them. I set them on a sheet pan in the freezer until frozen solid then transferred to a ziplock and back in the freezer. To reheat from freezer put them in the microwave for 1 minute at a time until warmed through.


We eat them at breakfast or at lunch with a salad.

I hope you will enjoy these!

Xo, San

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