My breakfast obsession:
Mini Ham and Cheddar Quiche
You may have noticed these little pictures of mine on Instagram (amrosenthal, if you want to be friends!) over the Thanksgiving holiday, chronicling my breakfast preparations. For the record, they’re delightful, delicious, and really, really, easy to make. A few people asked for the recipe, and of course I’m more than happy to share so that I’m not the only one eating breakfast for lunch (and dinner, ahem) around here.
As a side note, I don’t really do measurements on recipes, people. I’ll do my best to estimate, but this one is pretty much foolproof. You’ve got this.
Here’s what you need:
- A mini muffin tin
- Olive oil
- Wontons (24 dumpling size, or 6 egg roll size, cut in quarters)
- 5 eggs, beaten (with salt and pepper if desired)
- Sharp cheddar cheese
Coat the cups in the muffin tin lightly with olive oil. Have a munchkin (or other person) put the wonton wrappers in each cup, being careful not to break them press the dough against the sides of the cup, folding a little if necessary.
Dice the ham into small (1/2″) pieces. I use organic deli slices (honey smoked) and it’s delicious. Saute the ham in a pan with the butter until browned. Pour several tablespoons of water in the pan when the the button on the bottom of the pan is starting to brown. Simmer until the water has evaporated. Remove from heat.
Put a pinch of ham in each cup. Pour beaten egg in each cup to just below the top. Sprinkle the top with sharp cheddar cheese.
Bake at 350 degrees for approximately 12 minutes.
Make repeatedly until your family has no idea there are other foods in the world.
As a side note, this same thing can be done with a leftover pie crust. Same thing with the egg, cheese, ham, etc. I added 1 shredded potato to it, cooked it for about 23 minutes. It was divine.
In case you needed more excuses to eat breakfast for every meal.