Friday, March 8, 2013

Freezable Mini Quiches [a recipe]

If you’re anything like me you are constantly looking for ways to sleep in later.  I am awful at waking up early… I’m not like a cranky morning person, I just do not wake up.  Growing up I had 4 alarm clocks, and I would sleep through them all! 

With that being said, it’s pretty obvious why I never seem to find time to make myself a sufficient breakfast.  They do say breakfast is the most important meal of the day though, so I decided this needed to change… or I needed to at least figure out a quicker way to make myself something to eat.

For awhile a slice of toast with peanut butter and banana was my go-to.  I would eat it every morning, or some yogurt (Chobani to be exact…) with granola and fruit.  But sometimes you just want a savory breakfast, you know?  And that’s not always easy when you have limited time.

I found this recipe for make ahead mini quiches and have been making and altering the recipe ever since.  I love having these little delicious bundles waiting in my freezer, I can just reheat them for about a minute, or even grab a couple on my way out the door and reheat them at work!  It’s a win win situation. 

Enjoy!  (And sleep in a few extra minutes mmmkay?  You can thank me later. :)

freezableminiquiches

makes about 24

  • 1 box pie crust
  • About 5 pieces of bacon (more or less to taste)
  • 1 onion
  • 1 pepper (your color choice)
  • 5 eggs
  • 1 cup milk
  • 1 cup cheese
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper

Click here for the printable recipe or Pin it by clicking the button on the right sidebar or the bottom of this post!

**The nice thing about this recipe is that it is very customizable. You can add different veggies to taste.  This time I just put peppers and onions, but normally I love packing as many as I can in for that extra boost!  Just adjust the amount of eggs and milk needed to fill the muffin cups once the veggies are in.

1. Cook bacon.  My preferred method is in the oven.  I like to line a cookie sheet with aluminum foil, set the bacon on there and put it in the cold (not preheated) oven.  I set the oven to 400 degrees and let the bacon cook in there while it preheats, for about 15 minutes (or until done.)  This makes it easy to prep everything else for the quiches instead of sitting there waiting for the bacon to cook in a pan on the stove.

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2. Heavily grease a muffin pan with preferred oil. I used olive oil this time… but I recently purchased these reusable muffin liners which I am obsessed with.  Makes cleanup 100 times easier.

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3. Prepare your pie crust.  Flour a clean surface and roll the pie crust out with a rolling pin.  I use a small glass to cut circles out of the crust to fit in the muffin pans.

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4. Cut your onion and pepper and cook in an oiled pan until soft and fragrant. 

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5. When bacon is fully cooked and cooled enough to touch, blot off excess grease with paper towels and cut into small pieces.

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6. Shred cheese.

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7. Mix the veggies, cheese and bacon in a bowl, then add the spices.

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8. Scoop the mixture into the muffin tray, about a tablespoon each.

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9. Prepare the eggs and pour into muffin tray.  Fill about 3/4 full. (The veggie mixture should be mostly covered.)

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10. Bake in the oven at 400 degrees for 25-30 minutes. (Or until crust is lightly browned and eggs are set.)

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11. After they are cooled, put them in a plastic freezer bag with wax paper between the 2 layers.

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Click here for the printable recipe!
Or Pin it by clicking the picture, there should be a Pinterest hover icon available for easy pinning!

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What’s your favorite grab and go breakfast?

8 comments:

  1. this is awesome!! most grab and go breakfast things are high carb and i've cut about 80% of the carbs out of my diet!! these are perfect!! thanks so much for sharing!!

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    1. You are so welcome! They are super delicious and super convenient which makes them 10 times better in my book. :)

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  2. Thanks for posting, I'll be making these and freezing them.

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  3. These look super delicious! I can't wait to try them, and to tweak them for a different flavor each morning!

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  4. How did you manage to remove them from the pan so neatly. I tried them and they completely fell apart. Huge mess (but they still tasted good). Any tips to get them out looking pretty?

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    1. Such a great question! I have had this problem in the past so I learned to heavily grease the pan... that's what I did before I found these: http://www.amazon.com/Chicago-Metallic-Baking-Essentials-Silicone/dp/B0047T6UQI/ref=sr_1_1?ie=UTF8&qid=1386181197&sr=8-1&keywords=reusable+muffin+liners
      Those are the reusable muffin liners that I found and bought and they are probably my favorite baking accessory ever! They pop right out, and you just throw them in the dishwasher. I highly recommend them for any quiches, muffins, cupcakes etc. you may make! That's my best advice. :)

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  5. How do you reheat these after being frozen? Do you let them thaw? Bake again? Have you tried microwaving straight from freezer?

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    1. Hi Miranda, thanks for your comment! We usually have a stash of these in our freezer so for quick breakfasts we just grab a couple and pop them in the microwave for a minute! They don't get soggy and they taste delicious! I've also made big batches for various events and kept them in the fridge overnight then reheated them in the oven! I haven't tried re-baking them from the freezer, but I'm sure it would, just make sure to temp the middle to ensure they are completely heated. :)

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