Directions
HEAT oven to 350°F. GENEROUSLY SPRAY 24 mini-muffin cups with cooking spray. Pat 1/2 to 1 teaspoon crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each muffin cup.
BEAT eggs, half-and-half, salt and pepper in medium bowl until blended. ADD cheese; mix well. SPOON evenly into mini-muffin cups, about 1 tablespoon each.
BAKE in center of 350°F oven until just set, 12 to 15 minutes. COOL on rack 5 minutes. LOOSEN quiches from sides of muffin cups with a thin knife. REMOVE from cups; SERVE warm.
Ingredients
- 4 large EGGS
- 1/2 cup panko or regular breadcrumbs
- 1/3 cup half-and-half
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 1/4 cups shredded cheddar cheese (5 oz.)
Tips
These simple mini quiches can be made ahead and reheated in the microwave. Perfect for kids, breakfast on-the-go, appetizers, tailgates and more.
This recipe is an excellent source of protein and choline
For added flavor, add 1/3 to 1/2 cup cooked crumbled bacon, sausage or chopped ham with cheese.
Lighter Option: Recipe can be made with reduced-fat cheese, if desired.
Per serving: 1/4 of recipe
- Calories 246
- Total fat 17 g
- Saturated fat 8 g
- Polyunsaturated fat 1 g
- Monounsaturated fat 2 g
- Cholesterol 218 mg
- Sodium 571 mg
- Carbohydrates 8 g
- Fiber 0 g
- Sugar 1 g
- Protein 16 g
- Vitamin A 83 mcg
- Vitamin D 1 mcg
- Folate 24 mcg
- Choline 150 mg
- Calcium 298 mg
- Iron 1 mg
- Potassium 111 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.