School Morning Quiche

Name: School Morning Quiche
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 6 large eggs; 1/4 cup half and half; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/2 teaspoon dried parsley; 1/3 cup grated parmesan cheese; 6 slices bacon, cooked and crumbled; 1 1/2 cups shredded cheddar cheese; Non-stick cooking spray

Recipe GLPRc91939cb8647de

Breakfast

35 min

254 cal

Servings: 10

Oven

Stovetop

Tender, savory mini quiches packed with smoky bacon, sharp cheddar, and creamy custard. These individual egg cups are baked until set and golden, making them perfect for grab-and-go breakfasts, meal prep, or brunch gatherings. Naturally gluten-free and full of protein to fuel your day.

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Ingredients

6 large eggs

1/4 cup half and half

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon dried parsley

1/3 cup grated parmesan cheese

6 slices bacon, cooked and crumbled

1 1/2 cups shredded cheddar cheese

Non-stick cooking spray

Directions

Cook the bacon slices in a skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel, let cool slightly, then crumble into bite-sized pieces and set aside.
In a large mixing bowl, crack all eggs and whisk vigorously until well beaten. Pour in the half and half, then add the garlic powder, black pepper, and dried parsley. Whisk until fully combined.
Add the grated parmesan cheese to the egg mixture and stir until evenly distributed. Fold in the crumbled bacon and shredded cheddar cheese, stirring gently until all ingredients are well incorporated.
Preheat your oven to 375°F. Lightly spray a standard muffin tin (or cupcake tin) with non-stick cooking spray, coating each cavity thoroughly.
Divide the egg mixture evenly among the prepared muffin cups, filling each about three-quarters full. You should fill approximately 10 muffin cups.
Place the muffin tin in the preheated oven and bake for 20–25 minutes, until the egg custard is set and the tops are lightly golden. The centers should jiggle only very slightly when shaken.
Remove the tin from the oven and allow the quiches to cool in the pan for about 5 minutes. This resting time helps them firm up and makes removal easier.
Run a thin knife or small spatula around the edge of each quiche and gently pop them out of the muffin tin. Serve warm immediately, or cool completely and freeze in an airtight container for later.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is standard stock at any Charlotte chain—eggs, bacon, cheddar, and parmesan move fast enough that you'll find them anywhere from ALDI to Publix. The cost per serving lands around $1.50–$1.80 depending on bacon quality, which is reasonable for a protein-heavy breakfast. The stated 35 minutes is dishonest; you need 15 minutes prep (dicing bacon, whisking eggs, grating cheese if not pre-shredded) plus 20 minutes bake time, so call it 40 to 45 minutes door-to-table. It reheats beautifully and feeds a family breakfast across several mornings, but lacks any North Carolina seasonal tie-in or distinctive character—it's a generic make-ahead quiche, solid but forgettable.