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I am excited to be sharing this recipe today. I first made these when I was looking for a quick and easy breakfast that I could grab when either running out the door or having a slow morning at home. I tried them once and we have been hooked ever since. These mini quiche are something that I make every Sunday during food prep and they make breakfast life a lot easier for us.
These bad boys are great for the busy mornings, the tired mornings, or the I-just-don’t-want-to-cook mornings. They are quick, easy, yummy and healthy and the best part is that the kids love them.
WHY you should give it a try:
Eggs
Nutritional Value
- Well known for their abundance of protein
- Also high in selenium, phosphorus, riboflavin and vitamin B12
- High in good cholesterol
Health Benefits
- Just two eggs contain 25% of the daily requirements for protein.
- The high protein makes eggs satisfying and filling which is great for weight loss by keeping excess calorie consumption down.
- There is also choline for brain function, vitamin A for eye health and antioxidants to rid the body of free radicals. Way to go, eggs!
WHERE to get the goods:
- Chicken eggs are the most popular form of egg eaten today, making them very accessible for anyone. I recommend trying to find a local farmer who using cage free methods.
- Since the veggie mixture used in this recipe is so versatile, visit your local farmers market to find veggies in season which offers a variety of flavors and also helps keep the cost down.
HOW to enjoy it:
- They can be eaten like finger food on the go (be sure to grab a napkin!) or on a plate with salsa
- Also delicious when paired with a piece of avocado toast and glass of O.J.
Give them a try this week for your family and then come back to tell me how they went over.
Thanks for stopping by!
-Em
Crustless Mini Quiche
2015-08-27 08:19:40
Yields 16
A fun breakfast food that is great for on-the-go!
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Base
- 12 large eggs
- 1 cup milk
- 2 TBSP fresh parsley, chopped
- 2 TBSP fresh basil, chopped (or other herb)
- 1/4 tsp. salt
- 1/4 tsp. pepper
Veggies*
- 1 cup mushrooms, cut into small pieces
- 1 green bell pepper, chopped small
- 1 red bell pepper, chopped small
- 1/4-1/2 cup onion, diced fine
Add-ins
- 1 1/2 cups cheddar, gruyere, mozzarella, or other cheese, divided
- 1 lb. bacon, sausage, or other meat, fully cooked
Instructions
- If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
- Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin.
- In a large bowl, whisk together the eggs, milk, parsley, basil, salt, and pepper. Set aside.
- Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
- Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
- Using an ice-cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
- Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan.
Notes
- *Feel free to sub in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total, and wouldn’t suggest using much more, otherwise you won’t have enough egg mixture to go ’round.
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