Once you give these a try, you’ll never buy those frozen mini quiches at the stores again!! PROMISE!
I read an article by K.M. Zelman, MPH, RD, LD in WebMD.com the other day which said:
“Your mother was right: Breakfast really is the most important meal of the day. Not only does it give you energy to start a new day, but breakfast is linked to many health benefits, including weight control and improved performance…
Eating breakfast is important for everyone, but is especially so for children and adolescents. According to the American Dietetic Association, children who eat breakfast perform better in the classroom and on the playground, with better concentration, problem-solving skills, and eye-hand coordination.”
It also went on to say that including low-fat proteins like eggs for breakfast will keep you satisfied until lunch time! Here is a super fast and easy breakfast that will meet all their needs and can actually be made ahead and reheated if mornings are just too hectic right now. We like ours with ham and spinach, but they can be made with sausage or bacon if you prefer!
These were always my father-in-law’s favorites when he came for a visit! He would always request them for breakfast at least once while here, and today I can’t help thinking about him each time I make them!! Part of the name is in honor of him for he loved the idea of being able to just “pop” them in his mouth!
The key is using 2 eggs and about 1/8 cup heavy cream (skim milk and egg whites can be exchanged if watching the calories) and about 1/2 cup shredded cheese. It’s really up to you and your tastes as far as what else to add .
I have found the biscuits that say “flaky” on the can seem to be easier to separate into thirds, but any can biscuits will do. Don’t worry about making them perfect thirds. I never do.
Making sure the muffin tins are well-greased will help in making sure your Mini Quiche Poppers come out looking as good as they’re going to taste!
Just one teaspoon of filling for each mini quiche.
Top each with remaining cheese.
In this photo you can see both sizes. Minis on the right and the regular-size muffin tin is on the left.
Just 10 minutes in a 375 degree oven and they are ready to serve.
(You can make them ahead earlier in the day, cover and refrigerate and bake them just minutes before guests arrive.)
MINI QUICHE POPPERS
Makes 30 bite sized mini quiches
- 1 (12 oz.) Can Flaky Biscuits (these are the easiest to divide)
- 2 Eggs
- 1/8 Cup Heavy Cream
- 4 oz. of either cooked Bacon, Sausage or Ham (crumbled or shredded)
- ½ Cup Frozen Spinach (optional)
- 1/3 Cup Chopped Sweet Onion
- ½ +/- Shredded Monterrey Jack and Cheddar Cheese combination
Cook Bacon or Sausage crumble or shred Ham. Defrost frozen spinach and drain off excess liquid. In a small skillet with a scant bit of Olive Oil covering the bottom of the pan, sauté the onions just until they become translucent. Remove from the heat and add Ham and spinach and mix together.
In a small bowl add 2 eggs, cream and ¼ cup shredded cheese and scramble together. Add onion mixture and stir together and set aside.
Break open the biscuits and separate each biscuit into thirds (the flaky biscuits work best) and line a greased mini muffin tin. (You will need a 24 + 6 mini muffin tins.) Or if you desire larger, muffin-sized quiches, flatten out each biscuit and line a greased muffin tin. Add 1 teaspoon mixture to each crust. Top with remaining shredded cheese.
Bake for 10-12 minutes in a 375 degree oven. Move hot quiches onto serving dish.