Note: This is a guest post from Savannah, who blogs at HammockTracks.
Good hearty breakfasts can be time consuming to make and create lots of dishes. I recently created 24 mini quiches in about 30 minutes of prep time. They baked for 20 minutes and then I did one dish clean up. Over the next week, whenever I needed a quick breakfast I would grab a quiche and pop it in the microwave for 20 seconds. My son would eat them on the way out the door to college and the kids were able to make their own meal without dirtying any dishes.
I use a gluten free cornbread mixture in the eggs. When the quiches cook the cornbread settles to the bottom and creates a crust. Keep in mind that any of your favorite omelet ingredients could be substituted for the zucchini and sausage. And of course these could be frozen for future use, too.
Zucchini and Sausage Mini Quiches
- 1 1/2 average size zucchini, diced
- 1/2 onion, diced
- 1 teaspoon salt
- 1/2 pound sausage, browned and crumbled
- 1 cup yellow cornmeal
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1 cup buttermilk
- 7 egg, slightly beaten
- 1/2 teaspoon pepper
- 1 teaspoon basil
- 2 cups cheddar cheese, shredded
Here is a quick visual series on the cooking process, but please follow the written directions.
Brown sausage and divide amongst the muffin tins.
While they are cooking mix up the cornmeal and egg mixture.
Add cooked vegetables to muffin tin.
Pour egg and cornbread mixture over vegetables and sausage.
Top with cheese and bake.