Portable Breakfast Idea
As a single, working parent with children in school, mornings can be crazy. I am always looking for a good portable breakfast idea or premade breakfast recipes.
One of the most versatile breakfast staples we turn to in my house is mini-quiches. I use the term “quiche” quite loosely. A French quiche is a savory, open pastry crust filled with eggs, a variety of cheeses and other fillings.
If you’ve got time for that, then head over to Martha Stewart. I’m all about getting in and out of the kitchen. I cook to eat not to cook!
Mini-Quiche & Versatility
This recipe is fairly healthy with approximately 120 calories per mini-quiche. However, feel free to sub out the sausage and add in finely chopped vegetables: onions, bell peppers, or mushrooms. The choices are endless. Perhaps like me, you’ve got a super picky young one on your hands. I’ve got to keep it pretty simple right now – eggs, cheese, sausage.
Bacon is another favorite! Play around. Using the wonton wrappers as the base keeps the mini-quiches pretty stable and portable.
These mini-quiches are made using wonton wrappers. You can buy them at your local food store and use them as is and do not need to bake them or fry them beforehand for this recipe. They fall into shape inside each mini-loaf perfectly. After baking they slide out of the pan easily.
We made these using a silicone loaf pan like this one but you can use a regular muffin pan. I think once you start using the silicone pans and see how easily everything slides out (and how little cleaning afterward there is), you’ll be sold.
Recipe for Mini-Quiches with 5 Ingredients
- 12 wonton wraps
- 1.5 cups fully cooked turkey sausage crumbles (we used Jimmy Dean)
- 6 eggs
- 1/3 cup milk (any kind, we used almond milk)
- 3/4 cup – 1 cup shredded cheese
1.Preheat oven to 350 degrees.
2. Place 1 wonton wrapper in each mini loaf pan.
3. Put about 2 TBS of turkey crumbles on each wonton.
4. Next add a tablespoon of grated cheese, any kind you like.
5. Blend six eggs and 1/3 cup of any kind of milk. Season with salt and pepper to your liking and pour over each cup until it covers the sausage and cheese.
6. Bake at 3:50 until set, about 12 minutes. Maybe sprinkle a tad more cheese on top as soon as they come out of the oven if you are like us and like a lot of cheese!
7. Let them sit for 15 minutes. When they’re cool, they should lift right out.
You will find it’s super easy to make a batch or two ahead of time and freeze them individually. Then thaw overnight and pop in the microwave for breakfast. Or even take a couple to work. Quiches can traditionally be eaten either warm or cold. Enjoy!