Muffin Tin Quiche with Spinach, Tomato, and Bacon — an easy and healthy breakfast. Perfectly suited for making ahead or enjoying any morning of the week.
Preheat oven to 325°F. Coat a 12-cup muffin tin with cooking spray.
Heat oil in a large skillet over medium heat. Add potatoes and salt to taste and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
Whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in spinach, green onion, tomatoes, and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
To make ahead: Wrap each quiche in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.