I don't know about you but I cannot stand waste. Not using up every little bit of leftovers seems like a missed opportunity, a dream never realized. There is always another life waiting for the end of a bag of cereal, half of an apple eaten by my kids or the rind of a chunk of Parmesan.  I especially LOVE when there is leftover bread of any kind, knowing that even a lone heel of a loaf of bread will someday turn into breadcrumbs for a mac and cheese, part of a gazpacho recipe from Southern Spain, croutons, breading for fish or part of an egg casserole. 

Many years ago, I was at my husband's cousin's house and she served us a delicious brunch dish in a large casserole. It had eggs, milk, stale bread, cheese and vegetables. You make it the night before, let the bread get soaked up by the eggs and milk until it is like a custard and it is called a strata. I have been making it ever since.

A few years ago, I thought it might just be a brilliant idea to make individual ones in cupcake tins to serve as snacks and breakfasts on the run. I found that they froze well and that is when my life changed. You can quickly microwave or bake them and use them for breakfast for dinner night (that's Monday nights in my house) or even as a savory side dish on any other night.

However you decide to store or serve these quiche cupcake beauties, you will enjoy their ease and their tastiness.

See Also

French Toast

Egg and Cheese Strata

Ingredients

• 4 eggs
• 1 cup skim milk
• 1 cup heavy cream or whole milk
• 1 cup whole wheat bread crumbs
• 3/4 cup crumbled goat cheese
• 3/4 cup grated cheddar cheese
• 1/4 tsp salt
• 1/4 tsp ground pepper

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes
• Yield: 12 quiche cupcakes

Preparation

Preheat oven to 350 degrees.

Grease a 12 cup cupcake tin with canola oil or butter or use cupcake paper liners.

In a large bowl, whisk together the eggs, heavy cream and milk.
Add the bread crumbs,salt and pepper and stir to combine.

Pour the egg mixture into the greased cupcake cups, leaving at least a centimeter at the top.

On 6 of the cupcakes, sprinkle on crumbled up goat cheese and grated cheddar on the other 6.

Bake on the middle rack of the oven for 25 minutes until golden brown.

Serve warm and enjoy!