I have discovered out that my zucchini cakes make a great cook-ahead item for breakfast.
I have never been a big quiche fan, but I needed something I could make ahead and heat up in the mornings for a quick and easy breakfast. I do not put cheese in these when I cook them, but I put shredded cheddar in the bowl with my quiche when I eat it. I also top it with a little homemade ranch dressing and nutritional yeast.
You’ll bake these in a muffin tin. Grease it thoroughly or use the little paper liners! A dozen eggs will make 12 mini quiche, but you can make smaller batches if you want.
Beat the eggs in a bowl. Chop up the spinach, green onions, parsley, and tomatoes. I use bacon bits made from real bacon so I don’t have to bother with cooking and cutting up the bacon. Toss the bacon and veggies together in a bowl, and try to get them evenly distributed.
Ladle the eggs into the muffin tin, filling each spot about halfway. Add your other ingredients to each until you have used them all up. Bake at 325 until fully cooked. I checked mine often, and I think it took 20 or 30 minutes, but the recipes I have read call for shorter cooking times. I don’t know what the deal is with that, so keep checking and DO NOT let them burn!
I did not have the time or, more importantly, the inspiration to really cook tonight (yes, even I sometimes feel uninspired about food). Rather than resort to thawing out leftovers that sound less than appetizing at the moment, I decided that we would have bacon, fried eggs, and fresh strawberries.
It feels decadent, fulfilling, and almost exotic. Yet, it is so easy and requires no forethought. The eggs are very nice locally raised eggs, and the strawberries are frighteningly flavorful for this time of year.
It has that special occasion meal kind of feeling about it. Just more proof that no time of day is the wrong time of day for breakfast food. Give it a try!
This is a very easy breakfast or snack.
¼ cup milk
1 slice toast
Preheat oven to 325. Butter ramekin or small baking dish. Pour in milk. Add eggs. Add spices. Baked for about 15 minutes, until whites are set and yolk is still runny or just starting to get firm. Remove to a bowl and serve with toast.