Mini Quiche With Pork, Veggies, and Cheese. Holla!

Lately I've been doing a lot of subbing, like 4 to 5 days a week. 

I know, I know - many of you work longer hours, or more days per week than I. Bless your hearts. You're doing what it takes to make 'it' happen, whatever 'it' is.

You'll remember that I worked long days, with a 50-minute commute one way to work for six years before quitting my job so I could substitute teach and travel with John. So, I consider myself very, very fortunate that working 4 to 5 days a week seems like a lot. 

I've been subbing for almost three months now, which has allowed me to do more cooking from scratch, work on our home, and spend precious time with my parents, siblings, in-laws, and husband. Those are things that, now, looking back on the life I led with a 'traditional' job, I cannot give up. 

I cannot give up spending time with my sister as she jump starts her career as an esthetician. 

I cannot give up afternoons with my mom. 

I cannot give up weeknight games and activities with my nieces and nephews and sister-in-laws. 

I cannot give up time cooking from scratch for my husband and family members. 

Those things are far too important for me, so when I say that I am busy, it means that I am still devoting time to all the people I love. But, I need to create some processes and systems in my new life to ensure I'm not wasting time on the trivial aspects. 

I happened to have an extra hour before volunteering/serving meals at the mobile home park, and used it to crank out a week's worth of breakfasts for John and I. Something quick and easy that we could eat on the run, or John could pack with him when he's on the road. 

I came up with these simple, mini quiches, loaded with veggies and pork sausage. And, the best part about it? You got it sister, these ingredients are likely in your fridge right now. 

First, gather these ingredients: 
  • 1/2 - 1 pound of ground pork sausage, browned
  • 6 eggs, beaten
  • 1 1/2 c. of milk or cream
  • 1/2 medium onion, chopped
  • 1 c. green pepper, chopped
  • 1 c. fresh mushrooms, sliced {you can also use canned}
  • 1 c. grated Colby Jack cheese {any cheese will work!}
  • salt and pepper to taste

Then, get ready to make the magic happen. 


After browning your sausage {and making yourself some scrambled eggs to snack on}, beat the eggs and milk together in a bowl with a spout. You'll be pouring this stuff, remember!


Grease a muffin pan with butter, and drop some sausage, onions, peppers, and mushrooms into each cup. You can also sprinkle in salt and pepper, if you'd like. If you're feelin' risky, maybe you want to add a dash or cayenne pepper to each cup. Or some Italian seasoning? Or some garlic pepper?


Then, pour a little bit of the egg and milk mixture in each tin. Don't fill it more than 2/3 full, because your eggs will expand when cooked.

And add some cheese to the top as well.


Bake the mini-quiche for about 15 minutes, or until the centers are slightly moist and spring back when you touch them. Don't overcook these babies!

When you've given the mini-quiche a second to cook, pop 'em out and store in a container in the fridge.


These guys will keep in the fridge for a week, which is perfect for two people. We'll eat one or two of these each morning for breakfast on our way out the door.

Can't you see how this makes things easier for John and I? We get to eat a hot breakfast that doesn't contain crap. Holla!

What are some day breakfasts that you can make ahead for your loved ones? Share it in the comments!



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