I wanted to fix up a cute & healthy little breakfast for us this morning.
The weekends we take our time to start our days.
My mother-in-law makes the best fish cakes. I saved some from the holidays for this weekend to surprise my husband. He loves them.
Mini Quiche. 4 servings. 2 per person.
5-7 eggs (depending on the size of the eggs and how big you want to make your little mini quiches).
1 (+ -1/4) cup milk (use more if you are making them a little bigger).
4 slices of sandwich meat. Cut into small pieces (I used smoked turkey breast. Depending on how large the slices are, add or take off as you desire).
5-7 mini/cherry tomatoes or 1-2 regular tomatoes. Cut into small pieces. I cut up the tomatoes and let them rest on a folded paper-towel. (This way they are not as wet for the quiche).
1-3 tbsp. fresh herbs, finely cut.
4-5 slices of a sharp (or regular) cheese. I love sharp cheddar.
Pinch of salt & pepper (if desired, add any other seasoning of your choice).
Muffin-pan or small oven safe cups.
Whisk the eggs, milk, herbs, salt & pepper together until well blended. Add additional seasoning as desired. I tend to always add hot-sauce, ground coriander and/or ground chipotle pepper. Smoked paprika would also be delicious.
Grease (spray) the muffin-pan. Turn on the oven to 175-200C/350-400F (depending on how your oven works. Mine is a little low and slow so I cook on the higher temperature).
Fill each of the holes with the egg mixture. Make sure they are only filled 1/2 – 2/3 to the edge. Add the meat, tomatoes and finally top with pieces of the cheese slices.
Bake in the oven until the cheese is nicely melted and has turned into a golden brown color.
Serve 2 per person. Make a little bed of salad decorated with either herbs, fruits or vegetables.
I served mine with the reheated leftover fish cakes my mother-in-law made for the holidays.
If you want to make them vegetarian (a vegetarian who eats eggs), skip the meat inside.
Usually I serve them with some oven baked bacon or prosciutto.
Enjoy!!!
