I know how important it is to give my kids a healthy protein packed breakfast, but there just doesn’t seem to be much time in the mornings to cook something healthy, clean up the dishes, and still get started on our day on time. And so I find that it is so much easier to pour my kids a bowl of sugary cereal or pop something sweet into the toaster. And then I’ve got hungry kids again before the morning is over. Not good!
So lately, my kids and I have been making these big batches of these mini- freezer quiches, keeping them in the freezer, and then warming them up when it’s breakfast time. It has been wonderful!
I love that these can be customized to everyone’s liking. Some kids like sausage in theirs and some like bell-pepper. You could go so many different directions with these:
Mexican- chorizo, salsa, and Monterrey Jack
Italian- spinach, Italian sausage, and mozzarella
Hawaiian- ham and pineapple
Veggie- broccoli, peppers, and tomatoes
I’ve given you the base recipe below, but use your imagination to make these something that you’ll really love.
- 12 large eggs
- ¾ C water
- 1½ C grated cheddar cheese
- ½ t garlic powder
- Add in ideas:
- browned breakfast sausage (turkey is a great option)
- fried and chopped bacon
- diced onions, bells peppers, jalepenos
- Preheat oven to 350.
- Whisk the eggs and water together in a mixing bowl.
- Stir in the cheese and your preferred add-ins. Season with salt and pepper and garlic powder.
- Coat a 16-cup muffin tin with cooking spray. Use a ¼ C measuring cup to put ¼ C of batter into each hole. Bake for 25-30 minutes.
- When cool, place in a freezer ziplock bag and freeze. When ready to eat, microwave for about 1 minutes or until warm throughout.
