This week for February’s Hot Breakfast Month we are focusing on breakfasts that take a bit more time. These recipes are perfect for weekend brunches or family get-togethers. Every year for Christmas, I host a big family brunch. These mini quiches are always a huge hit. I will often prepare them on weekends as well, since I can customize each quiche for every member of the household.
I’m going to share with you several of my go-to mix-in ideas, but feel free to experiment. You can even play around with spices and seasonings. You really can’t go wrong. You can even go mix-in-free and have just plain quiches. That doesn’t really wow me, but my toddler certainly approves.
Mini Quiche Recipe
This recipe fills one muffin tray. If you need to double the recipe, be sure to cook one try at a time – otherwise unevenness may occur.
- Cooking Spray
- 8 Farm Fresh Eggs
- 2/3 c. Whole Milk
- 2/3 c. Half & Half
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3/4 c. Cheddar Cheese
Optional Mix-In Ideas
- Cherry Tomatoes
- Sauteed Onions
- Sauteed Peppers
Preheat the oven to 375°F. Lightly spray a 12-cup mini muffin pans with homemade cooking spray. Chop mix-ins coarsely and set aside.
In a medium bowl, whisk together eggs, milk, half & half, salt, and pepper. Add a small amount of mix-ins and a bit of cheese to each of the cups. Pour the egg mixture over the cheese and mix-ins until the cups are about 2/3 full. Sprinkle a bit more mix-ins and cheese to the top of each quiche.
Bake until the tops are puffed and just beginning to brown (about 15 minutes). Enjoy while still hot.
Be sure to check out my #hotforbreakfast partners and their amazing recipes:
Jami at An Oregon Cottage | Susannah at Feast & West | Kathie at Homespun Seasonal Living | Tessa at Homestead Lady | Chris at Joybilee Farm | Sheila at Life, Love, and Good Food | Lynda at Me & My Pink Mixer | Annie at Montana Homesteader | Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods & Woodstock.