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Mini Breakfast Quiches

Jason’s job has been a little crazy lately, so he hasn’t had much time for breakfast in the morning—usually he grabs something at work. So this weekend we made a bunch of breakfasts ahead of time and froze them. The egg sandwiches were a bust (kind of dry), but the mini breakfast quiches were a success. They’re really more frittatas, since there’s no crust or heavy cream. You could make it with any combination of vegetables, (fake) ham, cheese, whatever. They’re a delicious source of protein and veggies in the morning, and even reheated they’re very moist. Also, my silicone cupcake liners are the perfect size for breakfast.

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Mini Breakfast Quiches
(recipe from Farm Share Stories)

1/2 cup finely diced red pepper
1/2 cup finely diced broccoli
1/4 cup finely sliced green onion
8 eggs
3/4 cup grated cheddar
1/2 teaspoon salt

  1. Preheat the oven to 350 degrees.
  2. Microwave vegetables for a minute with 2 tbsp water.
  3. Whisk the eggs and stir in cooked vegetables, cheddar, and salt.
  4. Pour into muffin cups, leaving half an inch at the top so it doesn’t overflow.
  5. Bake 15–20 minutes, until puffy and set on top. Let cool before wrapping and freezing.
  6. Microwave for a minute to eat.

I think next time I’ll follow Mark Bittman’s advice and flip the ratio of vegetables to eggs—maybe even double the amount of veggies I include.

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