We’re all guilty of skipping breakfast sometimes because we’re so busy rushing to get everyone off to school and work. With these Easy Breaky Quiches you can have a protein rich, healthy meal ready to go every morning. When you’re doing your bacon and eggs on the weekend, just spend a little longer in the kitchen prepping and cooking. It will be well worth the extra ten minutes of effort to save yourself time during the week.
Mix up the ingredients depending on what you have in the fridge. Eggs and veg are a must to boost you out of that morning fog. They will also keep you from snacking until lunchtime. With any luck, the kids might want to model your behaviour and choose the quiches over sugary cereals too.
Easy Breaky Quiches
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Spray oil in muffin trays and preheat the oven to 180 degrees Celsius.
Heat two fry pans on the stove top over medium heat.
Cook the bacon in one fry pan until crisp and the zucchini and onion in the other until softened.
Crack the eggs into a glass jug and add the milk.
Spread the chopped bacon out evenly between about eighteen muffin tins.
Do the same with the zucchini and onion mixture and the tomatoes.
Pour the egg mixture out evenly between the tins. (Mix up more eggs and milk if you don't have enough).
Season with salt and pepper if desired.
Cook the quiches in the oven for fifteen minutes or until the egg is cooked through.
Allow the quiches to cool in the tray so that they do not break apart easily when you remove them. Use a knife to loosen them around the edges and then a spoon to take them out of tray.
Store in the fridge and eat within four days.