Last night we got home from the gym late and I had no energy to start cooking something super involved, so I decided to make scrambled eggs. Then last minute I thought, what if I made this into individual crustless quiches instead and I’m so glad I did. They turned out to be phenomenal and now I want to make them every day. And they’re easy enough to make that I could.
They came out like little cheesey egg puffs and were full of flavour. These would be a fantastic dish for a brunch, bridal shower, baby shower or even as a Monday night dinner like it was for me.
The great thing is that you can change this up to suit your tastes (or what you have in the fridge this week), and its easy to duplicate to make a larger batch.
What you’ll need:
- 1 cup half and half cream (or milk or table cream)
- 3 eggs, beaten
- 3/4 cup grated monterey jack cheese
- 1/4 cup grated parmesan cheese
- 4 pieces of cooked bacon, crumbled
- 2 green onions, finely chopped
- 1/2 tsp kosher salt
- pinch of cayenne
Preheat oven to 325°F. Grease 4 ramekins with butter or oil. I tried to divide it up into a variety of small ramekins so that we could try some different ideas with them, but next time I’ll just use my larger 3/4 cup size ramekins.
While I waited for them to cook, I popped in the bedroom to put away some laundry and found this. Whiskey decided that my throw pillows and Garrett’s pajamas made for a lovely bed. I curled up and had a snuggle with him while I waited for my dreamy egg puffs to finish baking.
The hardest part of this dish is waiting for it to cool a bit on a rack. Serve them up warm or at room temperature, along side a nice spring salad
I popped this one in the microwave this morning and reheated it for breakfast. A-ma-zing. I think I’m going to start making these in large batches in muffin tins and have them for emergency breakfasts (or any breakfast, really)
I stuck with a bacon, monterey jack, green onion version, but there are lots of variations that you do. Get creative with what you’ve got in the fridge!
– Swap the bacon for ham or prosciutto
– Switch up the Cheeses: cheddar, gruyere (swap the cayenne for nutmeg), swiss
– Make it vegetarian by replacing the meat with sauteed vegetables like mushrooms, peppers, asparagus heads, or small broccoli pieces.
This is another great idea that I’m definitely going to try! I have the hardest time finding good breakfast ideas for when I’m rushing off to work, which I always am.
FYI – I made the raspberry lime bread again with the raspberry jam and a crumble topping, and it was the bomb! Raspberries and lime are just so good together; everyone I mention this too is intrigued!
Thanks Meg! I’m glad you liked the Raspberry Lime Bread. Its such a fun flavour combination and you’re right, people don’t expect it when you tell them.
Thanks for the great pictures and recipe! I’m going to make these tomorrow! 🙂