School Morning Quiche
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School Morning Quiche
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Looking for a quick school morning breakfast idea? These crustless quiche are the perfect answer. Make them ahead of time and keep them in the freezer for a healthy, delicious breakfast!
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Ingredients
- 6 large eggs
- ¼ cup heavy whipping cream
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon dried parsley
- ⅓ cup grated Parmesan cheese
- 1 ½ cups shredded cheddar cheese
- 6 slices Bacon cooked and crumbled
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Instructions
- In a large bowl, whisk together the eggs, half and half, garlic, pepper, parsley and parmesan cheese. Add cheddar and bacon, mixing until fully combined.
- Spray a cupcake (muffin) tin with non-stick spray. Scoop about 1/4 cup mixture into each muffin cavity. Fills about 10 spots.
- Bake in a 375 degree oven for 20-25 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or freeze for later use.
Notes
- Recipe easily doubles.
- Add up to 1/2 cup spinach and veggies instead of bacon if desired.
Nutrition Information
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Calories
178kcal
(9%)
Carbohydrates
2g
(1%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Cholesterol
145mg
(48%)
Sodium
331mg
(14%)
Nutrition Facts
Serving: 10mini quiche
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 145mg | 48% |
| Sodium | 331mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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