The current state of evolution of a breakfast recipe I’ve been perfecting.
By this point, basically everyone knows I like to cook. It’s never been a secret with my friends and family, and with the blog, I’ve started sharing it with more of the communities I spend time in online, as well as other friends I might not talk to quite as often.
This has led to a lot of people both sharing their own culinary adventures, and people just bringing food to me, either as ideas or laments. Sometimes we have a laugh about it, sometimes we talk about it, and sometimes — like this time — I make something out of it.
This recipe started when a friend of mine shared a recipe for a mug-based microwave quiche that she wanted. She didn’t have all of the ingredients to make it, and I did, so I decided to make it and let her live through me vicariously. As it turns out? It’s real good!
Of course, I can’t just let a recipe lie. I make changes, I experiment, I try different formats for the same thing. In this case, I took that mug quiche recipe and I used it as a base for something a little larger, a little more robust, and a little better. This is still a crustless, egg-based breakfast meal, but it’s made in the oven (and in my cute little ramekins) with a bit more prep time. I’m hooked, and I think you will be too.
Notes on Adaptation
This is a very flexible recipe! It’s basically an omelette in a tin. I specify what I use in mine, but you can add or remove pretty much any ingredient except the eggs.
For example, proteins. I don’t usually have a meat ready to go to add to this, but when I do, I’ve added some diced ham (or torn up pieces of a ham slice from the deli), or some bacon, or even some shredded chicken. It’s fine without, but it’s great with it.
The same goes for things like the cheese. I use cheddar and, usually, some Colby or mozzarella, just because that’s what we have. Honestly, any cheese you like will work.
Vegetables, same deal. I add mushrooms to mine, but I’ve also added broccoli, tomato, and other veg to it as well. Again, anything you like in your eggs, go ahead and toss in. The only limit is the size of your dish!
You might be concerned about the bagel I add in. I like it as a texture element, but it’s not strictly necessary either. Try it with a different (dense) bread, or leave it out, that’s fine too! If you do, let me know how it goes in the comments.
Now, on with the recipe!
Crustless Breakfast Quiche
- Fork (for mixing)
- 2 Eggs
- 2 Tbsp Milk I use almond milk
- ⅛ Tsp Seasoned Salt
- 1 Dash Pepper
- 1 Dash Cayenne
- ½ Bagel Plain, Everything; savory works best.
- 1 Large Baby Bella Mushroom
- 3 Tbsp Cheddar Shredded.
- 1 Tbsp Mozzarella Shredded.
- Butter For greasing the ramekin.
- Meat, Veg, or other optional ingredients. Whatever you feel like having for breakfast!
- Preheat oven to 400°F.
- Add eggs, milk, and spices to a mixing bowl and beat until mixed.
- Tear up the bagel into penny-sized pieces. These should be large enough to have some substance and soak up some egg. Too small and that won't happen. Stir into the egg mixture and let it sit for 1-2 minutes.
- Prepare other ingredients. Cut up meat and veg into small bits, dice the mushroom, etc.
- Mix the meat/veg/cheese into the egg mixture and stir so it's all coated with egg.
- Pour the mixture into your ramekin or small baking dish.
- Bake for 25 minutes. The top will start to brown a bit.
- Remove from oven and let cool for about 5 minutes. It will deflate a bit; that's fine. Take this time to brew some tea or whatever else you like with your breakfast. Enjoy!