Breakfast is probably the meal that I find most difficult to deal with, because we usually need something quick and easy in the mornings which don’t require a lot of prep. I’ve made a variation of baked eggs in the past, where you crack the whole egg into the pan with bacon wrapped around the edges (which are delicious, by the way, and I’ll probably do a separate post on those!) but I wanted something that was more like a mini quiche which could even be made the night before and zapped in the microwave. Here’s how we made them:
- 4 eggs
- 50g unsmoked bacon lardons
- 30g grated mature cheddar
- 25ml whole milk
- Salt and pepper (optional)
- Olive oil for greasing the pan
- Take a muffin tray and grease six of the cups with olive oil
- Split the lardons equally between the six cups of the muffin tray
- Whisk the eggs together with the milk and a pinch of salt and pepper to your taste
- Pour the eggs equally over the lardons
- Sprinkle the grated cheese on top of each quiche
- Bake in the oven at 180°C fan, 350°F or gas mark 4 for 12-14 minutes
- Once out of the oven, pierce the middle with a fork to ensure there's no liquid left in the middle.
I’ve given the nutritional info for one, but the girls and I ate two each and it was a pretty perfect portion size for a hearty brunch – we had a Heck 97% pork sausage each, too! Obviously, if you wanted to make a bigger batch you can double the measurements and I think they’d freeze pretty well too, if you were to wrap them in greaseproof paper and store them in a ziplock bag, although I’ve not tried this yet so don’t hold me to it!
We’re having trouble getting our youngest to eat full meals at the moment (she’s a bit of a picker), but she finished her first keto quiche and asked for a second, so I’m calling these a MASSIVE success! You could also experiment with different fillings – ham, chopped asparagus, cherry tomatoes or even feta cheese would all be great. Let me know if you make these or if you use any other combination of fillings.