I’ve been wanting to make a breakfast egg dish in our muffin tin for a little while now, but wanted to wait and do it with the kids. I tried, really tried to not do much of any of the prep and cooking myself… and with three young kids, that’s really hard to do. They are learning and growing in the kitchen and I know the more I allow them to instead of hovering and taking over for them, the more they with flourish. Needless to say, this recipe doesn’t really take that long to make at all, unless you have three littles and let them do all the work. Then for some strange reason, it actually becomes more work for you. But, it also leads to great things!
A couple of things I learned in the recording of this video… aprons are important. We usually wear them and opted not to today, not again. Also? Don’t take your eyes off of your three year old as he helps prepare food. You’ll see why if you watch the blooper reel at the end. Lastly, these quiches are good. So good, and they’re still great warmed up the next day! Which makes this a great make-ahead meal for the week if you have days where you tend to run short on time in the kitchen and yet still want a more fulfilling breakfast than cereal in the morning.
These quiche are crustless, but you could easily add in a crust as well (using pie crust would be a super simple option). I also happen to love the broccoli/cheddar combo, but would also love a spinach and feta option or asparagus and goat cheese! If you’re wanting to go with a dairy free option, substitute goat cheese for cheddar in the recipe below, but add in the cheese after you pour the mixture into the muffin tin. Also, substitute rice milk for milk in the recipe below. I hope you enjoy these as much as we do!
These would make a GREAT breakfast-in-bed option for the upcoming Valentine’s Day, just sayin’.
Broccoli and Sharp Cheddar Mini Crustless Quiche (Makes 12 muffin quiches)
The Ingredients //Cooking spray 1/2 head of broccoli a few stalks of green onion 1 cup grated sharp cheddar cheese 5 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper It’s also really easy to change up what you add in, try asparagus, spinach or other vegetables too!
The Process //Preheat the oven to 350 degrees. Generously spray or grease a standard 12 cup muffin tin. Set aside. Chop up broccoli and green onion. Set aside. In a medium bowl, whisk together five eggs and the milk until fully combined and the texture is light and fluffy, about a minute. Stir in grated cheese along with salt and pepper. Add in vegetables. Fill each muffin cup with 1/4 cup of the egg mixture using a measuring cup. Bake for 25 minutes or until the tops of the mini quiches begin to brown. Remove from oven and let cool. Using a knife, free the edges from the muffin tin, serve and enjoy!