This breakfast quiche recipe has become one of my most popular. You’ll quickly see why. They are full of flavor, packed with nutrition, and will be gobbled up by the pickiest of eaters. If you, your spouse, or child despise breakfast, these quiches will quickly turn that frown upside down.
One key, very important detail is purchasing deli ham slightly thicker than sandwich width. It prevents the edges from burning and contains the quiche much better. I’ve already made that mistake for the both of us. Also, you’ll soon wonder how you lived without Cajun seasoning. It’s the ideal seasoning for eggs and especially fantastic in dishes like my Cajun Jambalaya Pasta. I’ve tried all three brands below and think they all have great flavor. You’ll never want scrambled eggs without this seasoning again.
My husband’s co-workers are always envious of the fresh 2 dozen breakfast quiches I send with him to work. My husband warms 3 or 4 up in the mornings when he gets there and they last about 2 weeks refrigerated. You can even freeze them up to 3 months. When you’re ready, just thaw them for 24 hours and then microwave for 30 to 45 seconds. Viola! A mouth-watering, fresh breakfast each time. Your world will thank you for introducing them to such a fulfilling and scrumptious breakfast.
- 12 eggs beaten
- 2 Roma tomatoes diced
- 1 red or green bell pepper diced
- 2 stalks of green onions diced
- 1 large handful of fresh spinach
- 1 jalapeno finely chopped (optional... as usual, keep seeds for added spice)
- 1 tsp Cajun seasoning
- 1 cup shredded cheese reduced or low-fat
- 12 thick deli-sliced natural ham slices no preservatives, dyes, or additives
Preheat oven to 350.
In a large bowl, combine all ingredients EXCEPT for ham.
Spray muffin pan with olive oil cooking spray. Line each muffin cup with one slice of ham.
Scoop 1/4 cup of mixture into each muffin cup.
Bake for 30 minutes. Remove and serve warm!
Yields: 1 dozen
If you’re loving the idea of making a dozen ‘muffins’ for an easy and healthy breakfast, you’ll love these.