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!
- phyllo dough sheets at room temperature
- 7 pieces pre-cooked bacon, chopped
- 2 green onions, finely chopped
- 3/4 cup shredded cheddar cheese
- 6 eggs
- 3/4 cup heavy cream
- salt and pepper
- Lightly spray a muffin tin with cooking spray, and preheat the oven to 350 degrees.
- Cut the large sheets of phyllo dough into squares that will fit into the wells of the muffin tin. Line each well with 3-4 layers of phyllo dough.
- Beat eggs and add cream, bacon, cheese, onions, salt and pepper. Mix together well.
- Pour the egg mixture into the phyllo dough cups, filling each about 2/3 full.
- Bake for approximately 20 minutes or until the tops are lightly golden. The egg mixture will puff up while baking, but will fall again after you remove it from the oven. Serve warm.
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.