Easy Crustless Mini Quiches
I was looking for something to have for breakfast on the mornings that I went to work that would be quick, easy, and would keep me full until lunchtime. I eat at about five a.m., and I don't get to have my lunch until 11 a.m.
However, I don't want something with a high calorie count. In the grocery store, I saw Burnbrae Farms Egg Bakes, which are frozen crustless mini quiches that you can heat up in the microwave in 90 seconds. I bought a few different varieties to try them. I would put one of their egg bakes on a toasted English muffin and have that for breakfast.
I liked them, and I found that they were perfect for keeping me satisfied until lunchtime. An English muffin is 130 calories and the egg bakes average about 180 calories. So my breakfast was satisfying and only around 310 calories.
I recommended them to my dad and my niece. My dad liked them, but my niece had concerns about the nutritional facts on the box. They are relatively expensive and they don't seem to go on sale very often. So I decided that I would see if I could make my own homemade version of them.
I had been shown a recipe for a crustless keto quiche, but I found that one always became flat. I had another recipe for a quiche with a crust. I made my own recipe by making a combination from both.
So now I use that recipe to make my own mini crustless quiches. I make them ahead and then freeze them. This gives me a quick breakfast in the morning. I personally prefer them on an English muffin, but you could eat it on its own.
Ingredients for the Base
- 6 eggs
- 1 cup table cream
- 1/8 teaspoon basil leaves
Additional Ingredient Options
You could just use the base Ingredients listed above if you want a plain breakfast quiche. However, I like mine to have some additional flavors.
Items that I have added to my mini quiches:
- Cooked ham
- Cooking onion
I chose to buy shredded cheese that is a blend of three types of cheddar. You could choose whichever type of cheese you like, and you could shred the cheese yourself.
I go to the deli to get the cooked ham. I ask them to slice it about a quarter-inch thick, and then I slice it into tiny cubes.
For the mushrooms and cooking onion, I cut into small cubes and then fry them on the stovetop before adding them to a muffin pan.
The sausage was left over cooked breakfast sausages that I then chopped into small cubes.
- Preheat your oven to 350 degrees.
- Crack the eggs into a large mixing bowl.
- Beat the egg.
- Add the table cream and basil leaves to the eggs and beat them together.
- Put your additional ingredients (ham, mushrooms, cheese) into the cups of a non-stick jumbo muffin pan.
- Pour the quiche base into the cups filling only to about halfway for each cup.
- Put the muffin pan into the oven.
- Bake at 350 degrees for about 25 minutes.
Jumbo Muffin Pan
Freeze for Later
Once they are cooked you could enjoy them right away. However, if you don't eat them all or you are looking to prepare ahead you can put them in your fridge to enjoy the next day.
If you are looking to use them for the whole week or keeping them longer you can put them in your freezer. You can put them in a freezer-safe container. Once they have cooled you could also keep them in a plastic sandwich bag. That way you can easily pack it into your lunch bag to take to work.
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