Mini Tuscan Crustless Quiches

0 Reviews

SERVINGS

6

PREP TIME

10 min

TOTAL TIME

15 min

GLUTEN FREE

YES

These mini quiches are the perfect breakfast on the go! Made with zucchini and Jones Canadian Bacon, they can be customized with your favorite combos.

This recipe is made with Jones Canadian Bacon.

6 oz CB
ingredients
2 small zucchinis, peeled
6 slices Jones Dairy Farm Canadian Bacon, diced
1/2 cup sun dried tomatoes, diced
8 large eggs
2 tablespoons milk
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/2 cup shredded Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees. Grease a 12-cup muffin tin. 

Thinly slice the first one into coins. With a mandolin or vegetable peeler, cut second zucchini into long, thin ribbons. Place a zucchini coin in the bottom of each cup in the muffin tin. Wrap the zucchini ribbons around the insides of the muffin cups to create a makeshift crust. Sprinkle Canadian bacon and sun-dried tomatoes in the bottom of each cup, dividing evenly.

In large mixing bowl, whisk the eggs and milk until frothy. Add rosemary, basil, oregano, thyme and garlic powder and mix until combined. Ladle into the muffin cups, dividing evenly. Top with Parmesan.

Bake for 15 minutes, or until eggs are set. Let cool 5 minutes before carefully removing from muffin tin. 

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Warm in the microwave in 30-second intervals for breakfast on busy weekday mornings.

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Ingredients

2 small zucchinis, peeled
6 slices Jones Dairy Farm Canadian Bacon, diced
1/2 cup sun dried tomatoes, diced
8 large eggs
2 tablespoons milk
1/2 teaspoon dried rosemary
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1/2 cup shredded Parmesan cheese

Directions

Preheat oven to 350 degrees. Grease a 12-cup muffin tin. 

Thinly slice the first one into coins. With a mandolin or vegetable peeler, cut second zucchini into long, thin ribbons. Place a zucchini coin in the bottom of each cup in the muffin tin. Wrap the zucchini ribbons around the insides of the muffin cups to create a makeshift crust. Sprinkle Canadian bacon and sun-dried tomatoes in the bottom of each cup, dividing evenly.

In large mixing bowl, whisk the eggs and milk until frothy. Add rosemary, basil, oregano, thyme and garlic powder and mix until combined. Ladle into the muffin cups, dividing evenly. Top with Parmesan.

Bake for 15 minutes, or until eggs are set. Let cool 5 minutes before carefully removing from muffin tin. 

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Warm in the microwave in 30-second intervals for breakfast on busy weekday mornings.