My six-year-old’s favorite food in the entire world is eggs – preferably hard boiled or scrambled and mixed with bacon or sausage (or both!). If our HOA wasn’t so strictly against it, we’d definitely be raising our own chickens just to keep up with Sutton’s appetite for eggs. Recently I made a bacon and cheddar quiche for our Sunday brunch, and now he wishes I would make it every morning! This morning when he asked me about it, I got out all of the ingredients and told him that I’d let him make a kid-sized version of his own. Voila! Bacon and cheddar mini quiche cups were born!
These mini quiche cups are perfect for quick on-the-go breakfasts, and they freeze wonderfully. I recommend reheating them in a toaster oven if possible for the best flavor and texture of the phyllo crust.