Mushroom Onion Quiche Bites -

These tiny golden pucks of deliciousness score A+ on taste, ease and nutrition. Caramelized onions, mushrooms and eggs are among my favorite things to put in my mouth even on a bad day, and stirred together with chicken chunks and coconut milk and baked for 15 minutes into tiny, savory snacks? WIN. Win, win, win.  

By the way, I love photographing things in my mini muffin pan. The photos always turn out so geometrical, check out the fun I had with my Mini Matcha Muffins:

Mini Muffins Tin Fun

Anyway, as usual these are dairy-free, grain-free, Paleo… whatever you like to call it. These could easily accommodate the addition of whatever veggies you’ve got in the fridge, although if you add volume you’ll need two muffins tins because this recipe as is fits perfectly in a 24-cup mini muffin tin. 

Go on, whip these up for breakfast this week.

Mushroom Onion Quiche Bites

Preparation 30 mins 2017-12-15T00:30:00+00:00
Cook Time 15 mins 2017-12-15T00:15:00+00:00
Serves 8     adjust servings

Tiny, protein-packed bites of breakfast goodness. No crust of any kind, the only carbs are the veggies!


  • 2 onions
  • 1/2 lb mushrooms
  • 1 cup cooked chicken, chopped or shredded
  • 5 eggs
  • 2 tbsp ghee, bacon fat or duck fat
  • 1/3 cup coconut milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Coconut oil, for greasing pan


  1. Preheat oven to 350° F.
  2. Grease a 24-cup mini muffin tin with coconut oil, set aside.
  3. Melt the ghee or bacon/duck fat in a medium skillet over medium-low heat. Thinly slice the onions and cook in the skillet until very soft and brown, stirring occasionally to avoid singeing (approximately 20 minutes).
  4. Remove onions to a medium mixing bowl to cool.
  5. Whirl the mushrooms in the food processor or dice very fine. Cook in the skillet until soft and all of the liquid has evaporated (approximately 15 minutes). Add to the onions in the mixing bowl.
  6. Once the mushrooms and onions have cooled, add the chicken, coconut milk, salt and pepper.
  7. Whisk in the eggs, then spoon into the muffin tin.
  8. Cook in the preheated oven for 15 minutes until just set. Remove and let sit 10 minutes, serve warm.


1 review
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 148kcal Calories from fat 96
% Daily Value
Total Fat 11g 17%
Saturated Fat 6g 30%
Transfat 0g
Cholesterol 116mg 39%
Sodium 133mg 6%
Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 9g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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