Mini Potato and Carrot Quiche Cups

These mini quiche cups are a cute, meal prep friendly way to prepare breakfast for your family, whether you’re looking for a healthy weekday breakfast or having family with kids for brunch.

Mini Potato and Carrot Quiche Cups

Mini Potato and Carrot Quiche Cups

We’re always looking for ways to save time but not sacrifice on flavor or health, when it comes to cooking and feeding our families. With these Mini Potato and Carrot Quiche Cups, you can batch cook breakfast for the week or make a healthy breakfast for a big family.

Instead of a traditional quiche crust, we’re using slices of potatoes, a great source of potassium, antioxidants, fiber, and Vitamin C. I feel like potatoes don’t get enough credit – they’re a vegetable, too! The crust is made with the potato slices, baked in the oven, and then baked again with an egg mixture with more veggies (carrots!)

Mini Potato and Carrot Quiche Cups

I love these because they squeeze in extra veggies into your diet and they save and reheat well. Plus, I feel like anything grab-able is usually kid friendly, or at least that’s how it is for Luca (he’ll eat almost anything in muffin form!)

Mini Potato and Carrot Quiche Cups

You can also use sweet potatoes as the quiche “crust” here to switch it up. Also, try adding some crumbled sausage or ground meat for extra protein and iron, if you’re trying to incorporate more of that into your child’s diet.

Inspiralizer Shop

Serves 12 quiche cups

Mini Potato and Carrot Quiche Cups

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • 2 medium red potatoes
  • cooking spray
  • salt and pepper
  • 6 large eggs
  • ¼ teaspoon garlic powder
  • 1/3 cup unsweetened plain almond milk
  • ¼ cup shredded cheddar cheese (optional)
  • 1/3 cup grated carrot


  1. Preheat the oven to 350 degrees. Grease a large muffin tray.
  2. Slice the potatoes halfway through lengthwise. Spiralize on Blade A to yield chip slices.
  3. Place the potatoes into the muffin cavities so they overlap and cover the bottom and sides of the muffin cavity. You may need to trim the potato pieces to fit. Spray the potatoes with more cooking spray and season lightly with salt and pepper.
  4. Bake the potatoes for 20 minutes, until tender. Let cool for 5 minutes. Keep the oven on.
  5. Meanwhile, in a medium bowl, whisk together the eggs, garlic powder, almond milk, cheese, and carrot.
  6. Once the potatoes are done cooking, pour the egg mixture into the muffin cavities, about ¾ of the way full. Bake for 25 minutes or until eggs puff up and are set in the center.
  7. Remove the muffins from the oven and let cool 5 minutes before popping out of the muffin cavities.

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Anonymous says:
My garden produced an abundance of potatoes and carrots this year. Thank you for providing this recipe! It was perfect. (I had to use some toothpicks to keep the potato slices in place during the first baking. )

Meaghan says:
These look so great! And your garden sounds lovely!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.