Mini Breakfast Quiche

I love making these for big overnight(s) family gatherings. Everyone can self serve as they wake up in the morning at different times.

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Step 1

Prep veggies and meats and place in separate small bowls

Step 2

Preheat oven to 375 degrees. Spray 18 count muffin pans with cooking spray

Step 3

Whisk together, eggs, milk, salt and pepper

Step 4

Unroll pie crusts and tear along perforations, placing excess dough into a pile; place each round into prepared muffin tin

Step 5

Combine excess dough and roll into a ball; roll out with a rolling pin and cut into shapes the same size as existing crusts and place into tins

Step 6

Pour eggs about 1 inch full into each crust; add about tablespoon each of one cheese and one meat

Step 7

Pour rest of egg mixture evenly over all 18 cups, filling to 1/4 inch from the top

Step 8

Bake at 375 for 25-30 minutes or until golden brown (remove a couple to check that the crust is browned on the bottom)

Step 9

Cool slightly and serve or cool completely and freeze in ziploc bags