I’ve been on a mission lately! A mission to feed my kids healthy, protein packed, homemade goodness for breakfast.
You see, we’ve been a cold cereal family for a long time and the guilt has finally gotten to be too much for me. I cook for a living! I should be providing my kids something warm and nourishing in the morning, right?
Well, they mostly disagree, because they love that sugary cereal. Then I came at them with these little handheld cups of ham, cheese, potatoes, and eggs and they saw the light!
Breakfast doesn’t have to take forever to make and it can be fun to eat.
I made a dozen of these quiche cups for our family and just stored the leftovers in a dish in the fridge. The kids have been popping them in the microwave for a quick breakfast each morning, but I’m noticing that they’re even warming them up for an afternoon snack.
They really are filling with all of the protein from the ham and eggs, the carbs in the crispy potato crust will give them energy to start their day, and the cheese just brings it all together and adds a great flavor!
We used the Good Cook muffin tin for these and, while I did spray the tin down with some non-stick cooking spray, I am happy to report that none of the quiche cups stuck in the muffin wells! Success!
We thought these were much better than a full sized quiche, because they’re portable and every kid (and, yeah, me!) loves eating with their hands. Who has time for utensils on a busy morning? Not to mention, less dishes is always a winning factor!
Please don’t be limited to the ham and cheese variation you’re seeing here, though! Get creative and have a little fun with these guys. Bacon and sausage are obvious choices, but what about leftover taco meat? Add in some pepper jack cheese and a little onion and you could have a fiesta for breakfast!
You can skip the meat and load these up with veggies as well. Spinach, bell peppers, leftover green beans, really anything goes!
So, tell me! Which flavor combination are you going to try first?
Ham & Cheese Mini Quiche Cups
These easy quiche cups are perfect for a grab and go breakfast!
- 2 cups refrigerated hash browns
- 1 tablespoon flour
- 1/4 cup sweet onion
- 1/2 cup diced ham
- 1 tablespoon olive oil
- 6 eggs
- 1/4 cup milk
- 1/2 cup cheddar cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Preheat oven to 375ºF. Spray a 12-cup muffin tin liberally with non-stick cooking spray. In a medium bowl, combine the hash browns and flour. Press the hash browns evenly between 10 muffin wells to form the crust. Bake for 15 minutes or until the edges are beginning to brown. While the hash browns are baking, dice the onion. Heat a large nonstick skillet over medium heat. Add the olive oil. When the oil is hot, add the onions and cook 5 minutes, stirring often, until softened. In a medium bowl, beat together the eggs and milk until frothy. Stir in ham and cheese, salt and pepper. Add in the onion. Remove the hash browns from the oven and pour the egg mixture evenly into each muffin well lined with hash browns. Return to the oven for 15-17 minutes or until the quiche has set and the top is still a little moist looking. Run a butter knife around the edges of each quiche to loosen and remove to a plate. Serve warm or at room temperature.