Growing up, I used to make a huge and delicious Easter brunch for my family – complete with festive breads, muffins and casseroles. It was a labor of love and I thoroughly enjoyed it.
These days, although I still love to celebrate, I also value simplicity as I consider how to make holidays special.
So these Crustless Mini-Quiche fit the bill perfectly. They are delicious, a special treat, and easy to whip up in advance to make Easter morning stress-free and enjoyable.
I purchased all of the ingredients at ALDI for under $10. (When ALDI’s eggs are only $0.78/dozen it’s pretty easy to make this a frugal dish!)
- 8 Goldhen Large Eggs
- 1 cup Happy Farms Shredded Sharp Cheddar Cheese
- 20 grape tomatoes (I used Roma)
- 1/2 cup mushrooms
- 1/2 cup onion
- 1/2 tsp. Stonemill Essentials Salt
- 1/2 tsp. Stonemill Essentials Black Pepper
- Little Salad Bar Premium Salsa (optional)
Step 1: Preheat oven to 375 degrees.
Step 2: Saute chopped onion and mushrooms until onions are translucent and mushrooms are juicy. Set aside.
Step 3: In a medium bowl, whisk eggs together and add salt and pepper.
Step 4: Add in cheese, onion and mushroom mixture and diced grape tomatoes.
Step 5: Grease a muffin pan and scoop the mixture into the pan. (Grease generously.)
Step 6: Bake for 10-20 minutes or until firm and slightly brown on top.
Step 7: Serve with a side of salsa or diced tomatoes.
How about you? What dishes do you like to serve to celebrate Easter?
Disclosure: ALDI provided me with a $10 Gift Certificate to purchase the ingredients for this recipe.
Thanks! Making this for our Easter breakfast today!
Does this recipe only make 12? I’m making these for a big bridal shower, and wanted to know how many this recipe makes. Thank you! 🙂
Hi, Carrie! Unfortunately, it’s been a while since I made this recipe and I didn’t write down how many it made. But I think it made a few more than 12. Sorry I can’t remember!
Michele Zmrazek says
Can I make these the day before and re-heat? Is that what you mean by making in advance?
Yes, that will work, Michele!
Looks yummy (and gluten free too)!