These Mini Quiche are actually a scrambled egg breakfast in a crust. Want something a little different for breakfast? Try this delicious recipe! They are wonderful to make ahead and warm and also for breakfast on the go. Would be great for back to school breakfast. Taylor them to your own likes or even make several different ones for your family. Cheyenne made this recipe the first time at my Mother’s Day Brunch and it was so special. She served them with blueberry muffins and delicious grapefruit halves and orange juice. It was so beautiful and everything tasted so good. We sat out under the trees and enjoyed nature and one another’s company.
2 Cups Organic All Purpose Flour
3 Teaspoons Baking Powder
2 Teaspoons Organic Raw Sugar
1/2 Teaspoon Cream of Tartar
1/4 Teaspoon Sea Salt
1/2 Cup Grassfed Butter
2/3 Cup Organic Milk
Stir together in a medium size bowl flour, baking powder, sugar, cream of tartar and salt. Cut in butter until crumbly. Add milk, and stir until combined, but don’t over stir. Roll out and cut into circles and mold into a muffin tin (this should make 4-5).
4 Eggs Scrambled eggs (seasoned how you like it)
2-3 slices Nitrate Free Bacon fried and chopped
Cook the eggs seasoned how you like them, add chopped bacon and cheese.
Spoon into Muffin Tins lined with the dough. If you want you can add a little (or a lot) more cheese.
This post contains affiliate links.
Before you go, check out these other recipes