
These Southwest quiche muffins are a great meal prep recipe packed full of protein and veggies. Make a batch for easy breakfasts all week, or these fun breakfast theme bento boxes!
Quiche muffins are one of those go-to recipes in my house. The formula is simple – eggs + milk + mix-ins. Bake in a muffin tin and pop into the fridge to enjoy all week.

This recipe calls for a Southwest combo of black beans, tomatoes, onions and cheese, and can be topped with fresh salsa, guacamole or avocado.
To freeze:
Let completely cool or chill in the refrigerator before freezing. Transfer to a freezer-safe Ziplock bag or container and freeze up to 1 month.
To reheat:
- Microwave: Wrap in paper towel and microwave 30-60 seconds.
- Oven: Reheat in 325F preheated oven 10-15 minutes.


How do you #PowerYourLunchbox? Show us your healthy lunchboxes on Instagram using #PowerYourLunchbox.
Looking for more lunchbox solutions?


Southwest Quiche Muffins Bento Box
These Southwest quiche muffins are a great meal prep recipe packed full of protein and veggies. Make a batch for easy breakfasts all week, or these fun breakfast theme bento boxes!
- 8 large eggs
- ½ cup milk
- ¾ cup black beans drained, rinsed
- ½ cup chopped Nature Fresh Farms Tomz tomatoes
- ⅓ cup shredded Cheddar cheese
- ¼ small RealSweet® sweet onion chopped
- ½ cup vanilla Greek yogurt
- ¼ cup granola
- ½ Zespri™ SunGold™ kiwi chopped
- 1 Bee Sweet Citrus mandarin peeled, segmented
-
Preheat oven to 325F.
-
Whisk eggs and milk in large bowl.
-
Coat 12-cup muffin pan with cooking spray or use silicone muffin liners. Evenly divide beans, tomatoes, cheese and onion among cups. Pour eggs over top.
-
Bake 20-25 minutes, or until eggs are set and lightly browned.
-
Remove from oven and let cool in pan 2-3 minutes. Use knife to loosen edges and remove.
-
Assemble bento box with 2 quiche muffins, a kiwi parfait with yogurt, SunGold kiwi and granola, and mandarin.
Calories: 88kcalCarbohydrates: 5gProtein: 7gFat: 5gCholesterol: 128mgSodium: 107mgFiber: 1gSugar: 2g