While visiting my sister Leslie, my mom created this quick-and-easy egg dish as the perfect breakfast for kids and moms on the go. The mini version was the perfect size for my nephew John Michael’s small fingers (not yet fully adept at using a fork). The gluten-free bread round acts as a base instead of the traditional crust. Tiny diced vegetables are used as toppings and can vary according to taste.
Butter for greasing pan
12 slices gluten-free bread, cut into 2-inch rounds
4 slices bacon, crisply cooked and finely chopped
2 tablespoons finely chopped Vidalia onion or sweet onion
2 tablespoons finely chopped baby bella mushrooms
4 teaspoons finely chopped green bell pepper
1/2 cup shredded sharp Cheddar cheese 8 large eggs
4 tablespoons whole milk
1/4 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan with butter.
Place a bread round in each muffin cup. Divide the bacon, onion, mushrooms, and green pepper evenly among the muffin cups. Top the vegetables with some of the cheese.
In a bowl whisk the eggs, milk, salt, and pepper until combined. Divide the egg mixture evenly among the muffin cups.
Bake for 9 to 10 minutes, until set. Let cool for 2 minutes, and then transfer the mini quiches to a serving plate. Serve immediately.
Note: If you don’t want to make the quiches gluten-free, a loaf of hearty multi-grain bread can be substituted.