Easy Breaky Quiches
organic cherry tomatoes
rashers, roughly chopped
salt and pepper
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.
Whisk until combined.
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.
Top with grated cheese.
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.