Easter is almost here, do you have all of your recipes ready? Chris and I celebrate with both sides of our family. We head to my mom’s for Easter brunch and hunt for eggs with names on them (each cousin gets exactly the same amount this way). Then we head over to Chris’ moms for Easter lunch and a family scavenger egg hunt on Eckert’s Millstadt farm. So fun!
This year, I will be making Mini Quiches and Oven-Baked Bacon for our breakfast. When I visited the KSDK’s kitchen this past week, I made both of these recipes for Show-Me St. Louis. I thought it would be perfect for viewers because it is so versatile and adaptable. I like to make a batch with herbs and aged cheddar for the adults while kids tend to prefer the classic ham and cheddar cheese. But what kids like best about this recipe is that they can grab one as they run through the kitchen while still chasing their cousins!
Since you are warming up the oven anyway, why not throw in some bacon too? Oven-baked bacon is a breeze and it can bake at the same time as the quiches. If you are looking to do a little night before prep, roll out your bread the night before and store it in an air tight container or bag. You can also chop the ham and shred the cheese the night before.
Give this recipe a try if you are looking for a unique breakfast for Easter or any day. I hope you and your family have a very happy Easter!! [amd-zlrecipe-recipe:101] Eat well this Spring,
- Loaf of Eckert’s Country White Bread
- 1/4 cup freshly grated cheddar cheese
- ¼ cup finely chopped ham
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup whole milk
- Preheat oven to 325 degrees. Spray mini muffin tin with non-stick spray. Cut crust off bread. Roll bread flat with a rolling pin (this is a great job for kids!). Cut bread in half and lace into the tins. Gently press the bread to fill the muffin cup. Tuck bread under if sticking up or trim excess with a scissors. Top bread with a sprinkle of ham and a sprinkle of cheese. In a 4-cup bowl, mix eggs, cream and milk until combined. Pour egg mixture into a 4 cup pitcher for easy filling. Fill cups with egg mixture. Bake 20 to 25 minutes or until golden brown on top. Check for doneness by sticking a thin knife tip into the custard. The knife should come out clean. Remove from oven. Place on a wire cooling rack. Allow to rest about 5 minutes. Using a thin tipped knife remove each quiche from the cups. Serve warm with Eckert’s salsa or a dollop of guacamole. Makes: 2 dozen
- *Optional add-ins: Add 1/4 cup cooked finely chopped broccoli florets, 1/4 cup crumbled blue cheese, 2-3 slices cooked crumbled bacon. Fresh chopped herbs like dill, chives and parsley also make a nice addition. Mix all together in a 4-cup pitcher.
- Place oven racks in middle position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. (Or you can use a baking rack within a pan.)
- Place strips of bacon in rows without touching. Bake 20 minutes or until the desired crispness. Remove bacon to a paper towel–lined plate; blot dry and let cool.