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Kelly the Kitchen Kop

Quick Quiche Cups – Perfect for a Grain-free Christmas Breakfast

December 24, 2011 12 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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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!  🙂

Print Recipe

Quick Quiche Cups

Author: Kelly the Kitchen Kop

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!

Merry Christmas everyone!

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  • Orange cream coolers would make a great breakfast beverage with these quiche cups!
  • More healthy breakfast ideas (My most popular post by far.)
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Comments

  1. Sonya says

    May 22, 2012 at 12:08 PM

    have 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.

    Reply
    • KitchenKop says

      May 22, 2012 at 1:12 PM

      I think they would freeze just fine! 🙂

      Reply
  2. Teena says

    December 26, 2011 at 8:53 PM

    I “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.

    Reply
    • KitchenKop says

      December 26, 2011 at 9:08 PM

      Hi 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

      Reply
      • KitchenKop says

        December 26, 2011 at 9:10 PM

        By 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

        Reply
        • Teena says

          December 27, 2011 at 6:38 PM

          Thanks, I see they have regular size and mini!

          Reply
          • KitchenKop says

            December 27, 2011 at 7:49 PM

            Yay, I didn’t see the mini! I’ll have to check those out. 🙂

            Reply
            • Teena says

              August 5, 2012 at 3:04 PM

              I 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.

              Reply
              • KitchenKop says

                August 5, 2012 at 3:50 PM

                What a great tip! Did you get them on Amazon?

                Reply
                • Teena says

                  August 5, 2012 at 4:34 PM

                  Meijer – 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.

                  Reply
  3. Soli @ I Believe In Butter says

    December 24, 2011 at 1:14 PM

    Christmas 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!

    Reply
  4. Linda says

    December 24, 2011 at 9:06 AM

    This sounds like a keeper! Thanks, Kelly for sharing it and merry Christmas.

    Reply

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