These little convenient egg quiches have been around for a long time. I’ve never made any for the blog until now! This is a quick and easy, grab and go breakfast for busy folks (or those who like a few extra minutes of sleep, like me!) They are extremely versatile and can be changed up to fit whatever you have on hand. Don’t make it too complicated. I was running low on veggies this weekend, but I always have a couple things, onions, garlic, and some type of herb. So…that’s what I used! Make enough on Sunday that you can grab them everyday for breakfast. No more hungry mornings.
Bacon and Onion Mini Quiche
- 8 eggs
- 2 strips bacon, chopped and crisped up
- 1 clove garlic, minced
- 1 shallot, finely diced
- 1/2 cup full fat coconut milk
- handful of parsley, chopped
- 1/4 tsp salt
- 1/2 tsp pepper
Preheat oven to 375F. Saute your bacon pieces into lardons. Whisk the coconut milk and eggs together. Then add all the other ingredients. Pour mixture into 12 greased or lined muffin tins (I use silicon baking cups for easy removal!) Bake for 12 minutes or until the center is not giggly anymore. Let cool and store in an airtight container in the fridge for the week!