This usually leads to me racing around the apartment trying to shovel breakfast down while getting dressed and grabbing my materials for the day. To avoid having to actually prepare a breakfast daily, I make mini quiche in advance.
When I first made these, I had NO idea what a quiche was. However, after a little Pinteresting, I discovered that this idea was not original and had a name. With no further ado, I give you the breakfast mini quiche!
Gather your supplies! I eat two of these every morning, so I usually make an even dozen. This means I use about 12 ounces of breakfast turkey sausage, a dozen eggs, and a sprinkling each of green onion and cheddar cheese:
Really, you could add just about anything you want to these! I've been meaning to experiment with just egg whites, feta, basil, and roma tomato... but bacon would be an easy substitution! Next, brown your meat and whip those eggs! I recommend really breaking up the sausage into small chunks - the larger pieces make the next step difficult. In case you wanted to know what a dozen eggs looks like when beaten, it's about 2.5 cups:
I use a non-stick cupcake pan with a little veggie oil spray to bake these. Using a spoon, I put in just enough sausage to cover the bottom of each cup.
Next, I pour in the egg! I suppose that I could add the green onion and cheese first, but I prefer to have those at the top just for appearance. Luckily, with this cupcake pan, I have never had to allot a certain amount of beaten egg per cup; it always magically works out in the end.
Top 'em off with the green onion (which I grow on my kitchen counter in a large test tube) and cheddar cheese:
And here is where cooking fails to be a science. I bake these for 20 minutes at 350°F. If you like your eggs well done, go for 25 minutes... but when these are reheated in the microwave, they tend to take on a spongy texture. The sponginess occurs before they're fully warmed when I bake these for 25 minutes. To avoid eating cold, spongy eggs, I opt for the shorter baking time and microwave for 25-30 seconds. Here is the final product:
You can see that they have risen quite a bit in the oven. I was quite surprised with how fluffy they are, despite being baked.
Depending on your preference, you can leave them in the pan to cool or remove them from the pan before cooling. I usually remove them as soon as they leave the oven. With a rubber spatula, they pop out of the pan with no resistance whatsoever. Too cool.
See? A delicious army of on-the-go breakfasts. Once these bad boys are cool enough, I will bag them in pairs and put them in the fridge for the week. Even if I roll out of bed especially late, I can always pop these in the microwave and take them to go!
Alright! Back to studying!
Remember - breakfast is the most important meal of the day.
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