For many people Easter breakfast is kind of a big deal. You can’t just have cornflakes and a glass of orange juice and call it a day. Not even Cinnamon Toast Crunch or Fruity Pebbles will do. Easter breakfast begs to be something special. My kids are insisting that we go to our church for the youth ministry breakfast this year, but normally this day brings visions of cinnamon rolls and overnight breakfast casseroles or fancy french toast and candied bacon into my head. Mmmmm….bacon.

While all of this sounds wonderful, sometimes time is a problem on Easter morning. Your nine year-old may be freaking out because she found everyone else’s Easter basket right away, but she can’t find hers. (Does your Easter bunny hide your baskets? Ours always did when I was a kid and does now for my kids.) You need to get kids scrubbed, brushed, and dressed in their finest dresses and miniature suits. (I love the Easter morning children’s message at church just for the fashion show if nothing else–bonnets, suits, bows, and frilly pink everywhere. Inevitably one little one will be crying over the ridiculous hat he or she is wearing and another one will be pulling her dress up over her head in front of the church. At least one will have a finger up his nose. And it’s not unusual to see a fine Easter frock paired with snow boots around here. It can be quite the spectacle.) Easter morning may also find you fretting over preparing the ham for later or the side dishes to bring to your Aunt Shirley’s house. Cornflakes or Pop-Tarts may seem like the best option.

If you are not also running around on Easter Eve trying to find Peeps and jelly beans to fill your baskets with, you may want to give this recipe a try. You can make these quiches and eat them right away, but they also reheat really well, so you can make them the night before or even further in advance. I have made these quiches dozens of times, and they never fail to impress. When I cater the Pinewood Derby each year, these are a must-have on the menu. I have also brought them to many MOPS breakfasts and served them at bridal brunches. I have made them a week or more in advance and frozen them, and they always turn out great. They are also customizable. If you prefer a different cheese or vegetables or meat, you can totally make them to your liking. I think the lack of crust is a key for why these reheat so well–no soggy crust to worry about. The lack of crust also makes these a favorite for people who are eating low-carb.

If you already have your Easter breakfast planned, these quiches are great for quick, on-the-go breakfasts for any time. You can make a batch over the weekend or at the beginning of the week and then just reheat a few throughout the week as needed. Enjoy!

Mini Crustless Bacon, Cheddar, Spinach Quiche: 

Ingredients:

• 1 Tablespoon olive oil or vegetable oil
• 1 small onion, diced
• 6 oz. fresh baby spinach (You can also use frozen chopped spinach, thawed and drained, if you prefer)
• 6 eggs, beaten
• 3 cups shredded sharp cheddar cheese (I have also tried swiss, mozzarella, muenster, and monterey jack with good results)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Optional: cooked, crumbled bacon or cooked sausage crumbles or ham
• Optional: Add other vegetables that you prefer; I would recommend that you dice them and pre-cook them.

Directions:

1. Preheat oven to 350 degrees and spray the wells of a mini muffin pan with cooking spray or generously grease with butter. (You could use a regular muffin pan too, but you may need to adjust the time.)
2. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking for a few minutes until any excess moisture has evaporated and spinach is wilted. Set aside.
3. In a large bowl, beat eggs with a whisk. Add cheese, salt, and pepper and continue stirring. Add spinach and onion mixture and combine well.
4. Use a large spoon to scoop even portions of egg mixture into the mini muffin pan, filling wells about 3/4 full. You may need to be strategic about making sure to distribute the spinach and onion evenly in the overall mixture as well as making sure some gets in each well.
5. Optional: Add a pinch of crumbled cooked bacon to the top of all or some portion of the wells.
6. Bake in preheated oven until eggs are set, approximately 20 minutes.
7. Let cool for a few minutes and then remove from muffin pan. (If you sprayed your pan, the quiche should come out fairly easily, but I sometimes use a plastic knife to go around the edge of each quiche and release it from the pan.)
8. Eat immediately or cool completely and then refrigerate for later use. These can be reheated in just a few seconds in the microwave if you just want a few for breakfast or more slowly in a low oven, particularly if you are making them for a large crowd. These also freeze well. You can freeze them all together in a container and then thaw the whole container in the refrigerator the day before you want to use them and then reheat, or you could freeze them individually on a baking sheet and then bag them all up for later use.  Yield: Approximately 30 mini muffin size quiches. Recipe can easily be doubled or more.

Source: Adapted from Allrecipes.com

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Category: Breakfast Tags: bacon, breakfast, cheddar, grab and go, quiche, spinach

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