School Morning Quiche
Recipe GLPRc91939cb8647de
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.
