This morning I was off the hook for cooking breakfast. Everyone had grabbed a bowl of cereal. Don’t you just love mornings like that? Sleeping in, cartoons and cereal that’s what Saturday mornings are made of. I, however was not in the mood for a bowl of cereal. I just completed a trip to the grocery store, so my fridge is packed full of fresh vegetables ready to use. I must admit cereal was definitely the quicker option but mini quiches was the funner one. They are a cuter version of an omelete or loaded scrabble eggs. Besides I wanted to channel my inner chef lol.
In case you are interested, here’s how I made them. First, I gave a though chop to my veggies. This morning I chose tomatoes, mushrooms and some cilantro.
Next crack 6 eggs and season with salt, pepper, onion powder and garlic powder to taste and add 2Tbsp of milk. I personally don’t even use enough to actually measure.
Now it’s time to start assembling the mini quiches.
It’s almost time to pop them in the oven. I’ve preheated the oven to 350° and once the oven is ready I’ll pop them in.
Once they are done, pull them out the oven and remove them from the muffin tin. They are ready to eat with your favorite topping. I loved the sour cream and picante salsa combo.
I certainly enjoyed making these mini quiches this morning. Its something I’ve been wanting to make for quite some time. They are great to make ahead of time and just grab for a quick breakfast. Cereal was definitely not missed today.