These quiche cups are a super simple, make-ahead egg dish that you can get all set the night before and forget about it. For a nice Christmas breakfast you could serve it with farm bacon or sausage to keep it all grain-free, or serve it with some delicious baked oatmeal to really satisfy guests and kids, too — even those who don't think they like oatmeal. That dish can also be made ahead, by the way, and it happens to be a recipe from my same friend, Sue, who shared today's recipe. Thanks, Sue! 🙂
Quick Quiche Cups
Ingredients
- 7 pastured eggs
- 2/3 cup milk, always whole, raw if possible
- sea salt and pepper
- 1 onion, chopped small
- 1-2 cups shredded cheese, whatever kind you like
- Optional: browned sausage, cooked bacon, mushrooms, green peppers, etc., in very small pieces
Instructions
Generously butter mini muffin tins. Place shredded cheese in the cups, just enough to cover the bottom. Sprinkle with minced onion. Here you could add any of the optional ingredients. Beat the eggs, milk, and salt and pepper. Pour the egg mixture into the prepared tins, not quite to the top. If you're making this ahead, I'd suggest baking them for about 10 minutes at 350*, and then warming them back up in the oven for another 5-10 minutes before eating. If you're eating them right away, bake at 350* for about 10-12 minutes. This makes about 24. You could also use this same recipe to make 12 quiche cups in a regular sized muffin pan. Enjoy!
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Merry Christmas everyone!
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Sonya says
May 22, 2012 at 12:08 PMhave you ever frozen these? not sure how egg would freeze but it would be nice to have these to grab in the am before work.
KitchenKop says
May 22, 2012 at 1:12 PMI think they would freeze just fine! 🙂
Teena says
December 26, 2011 at 8:53 PMI “made” this often in the regular size muffin pans. The last time I made them, part of the pan coating ended up all over my egg muffins. I looked at a few stores for muffin pans that were not teflon coated (stainless steel, glass or clay) but could not find any. I have tried using the paper cups but a lot of egg gets stuck to the paper.
KitchenKop says
December 26, 2011 at 9:08 PMHi Teena!
Unfortunately, I can’t even find a mini muffin pan that’s NOT Teflon, so once it starts to break down even a little, I’ll dump it and get another one, but I hate it for that reason so don’t even use my pan that much.
I wonder if we could use mini muffin papers and butter *those* so more egg came out… That would probably be a royal pain, though…
Kel
KitchenKop says
December 26, 2011 at 9:10 PMBy the way, I DO have a regular muffin pan that’s stainless steel, so I know you can find those. 🙂
See #6 here: https://kellythekitchenkop.com/where-to-buy-items-i-recommend
Kel
Teena says
December 27, 2011 at 6:38 PMThanks, I see they have regular size and mini!
KitchenKop says
December 27, 2011 at 7:49 PMYay, I didn’t see the mini! I’ll have to check those out. 🙂
Teena says
August 5, 2012 at 3:04 PMI ended up buying little glass bowls made by Anchor Hocking (Made in the USA!) that have plastic lids. They come in sets of 4. They are a little bigger that muffin tins so I use 16 eggs instead of 12. I love being able to slap a lid on it once it cools and store them in the fridge. And you can just take the lid off and warm back up in the oven.
KitchenKop says
August 5, 2012 at 3:50 PMWhat a great tip! Did you get them on Amazon?
Teena says
August 5, 2012 at 4:34 PMMeijer – but I had to go twice because they didn’t have much stock. I didn’t see them on Amazon. Amazon has 4 pack containers with lids that are 1 cup size but mine are probably 3/4 cup. Pyrex (also made in the USA!) has the same thing.
Soli @ I Believe In Butter says
December 24, 2011 at 1:14 PMChristmas breakfast here is usually Swedish breads, though this year I am thinking of taking the cardamon bread and using it as a base for French toast. Definitely sweet enough to be eaten on its own!
Linda says
December 24, 2011 at 9:06 AMThis sounds like a keeper! Thanks, Kelly for sharing it and merry Christmas.