These little Breakfast Quiche Cups are made with croissants and easy to whip up in just a few minutes. They are perfect for the Mother’s Day brunch you’re planning.
You’ve got that covered, right??
You say you can’t cook? Here’s a no fail recipe for Fruit-Filled Virgin Sangria. Buy a glass pitcher and a few glasses and give all to mom for her special day, filled with this colorful delicious drink!
Every mom I know LOVES this dish. If you can’t take her to Italy, the least you can do is bring Italy to her. Magherita Pasta. Takes just a few minutes to make. Serve it with some bread and a green salad.
Best dinner.
Ever.
If this doesn’t make mom love you, nothing will.
If mom is a Swig Cookie fan, make these. The original (Almost) Swig Cookie.
Gift plan: Give her a bottle of coconut flavoring (don’t forget the squirt spout) a big glass, some fresh limes and some Diet Coke.
The family inheritance will be all yours.
Breakfast Croissant Quiche Cups
Ingredients
- 3 large croissants, sliced into 1/4 inch pieces
- 10 large eggs
- 1 cup half and half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 tablespoons prepared pesto
- 1-1 1/2 cup chopped fresh spinach
- 3 green onions, chopped
- 8 slices bacon, cooked until crisp, chopped
- 2 cups grated cheese any type, cheddar, Monterey Jack, Swiss
Instructions
- Generously grease muffin cups.
- Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.
- Spoon about 1/2 teaspoon pesto over each croissant piece in cup.
- Top with chopped spinach, green onions, bacon and grated cheese.
- Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.
- Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden.
- Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Mandy
We love these quiche cups and make them often. Is it possible though to make one big quiche out of this recipe??
abountifulkitchen
Hi Mandy, Yes you could make this in a 9×13 pan, Id add about 1cup of half and half or milk to the egg and half and half mixture.