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Mini Grit Crust Quiche Cups
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Mini Grit Crust Quiche Cups

Mini Grit Crust Quiche Cups are everything you need in a portable little breakfast treat that can be customized with your favorite fillings.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Servings: 12 cups
Author: Stephanie


  • Grit crust:
  • 1 cup corn grits
  • 3 cups water
  • 2 ounces softened cream cheese
  • 1/2 tsp. garlic powder
  • salt & pepper to taste
  • Filling:
  • 1 tbsp. butter
  • 1/2 tbsp. olive oil
  • Medium yellow onion chopped
  • 3 cloves garlic finely diced
  • 4 ounces mushrooms any variety
  • 1 cup chopped kale hard stem removed
  • Egg part:
  • 7 eggs
  • 1/4 cup half & half cream
  • dash of garlic powder
  • 1 1/2 cups shredded cheddar cheese divided


  • Preheat oven 350 degrees and lightly spray 12 cup muffin pan.
  • Meanwhile prepare grits according to package directions.
  • When done stir in cream cheese, garlic powder, salt & pepper to taste.
  • Put approximately 1 heaping tbsp. of grits on bottom of each muffin cup and press down firmly.
  • Bake in preheated oven 10 minutes.
  • Remove from oven and set aside.
  • Meanwhile in pan on stove top heat 1 tbps. butter with 1/2 tbsp. olive oil.
  • Add chopped onion, garlic, mushrooms and cook 7-8 minutes until translucent.
  • Then add chopped kale and cook another couple minutes till slightly wilted.
  • Put equal size portions into muffin cups.*
  • In medium mixing bowl combine eggs, half & half cream, garlic powder and 1 cup cheddar cheese.
  • Mix well and pour equal amounts of egg mixture into muffin cups.**
  • Sprinkle tops of cups with remaining shredded cheese.
  • Bake in preheated oven 30 minutes.


* Had a little extra filling which I saved for later use.
** Put my egg mixture in large measuring cup making it easier to pour.
Also had a little extra grits which I also saved for a later use.