This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Mini Quiche are one of my favorite brunch recipes to make!
They’re quick and easy, reheat well, and you can even freeze them after baking for a fast breakfast down the road. And they’re completely customizable – you can
toss any protein and veggie combo you like into these!
Since this is #BrunchWeek, I went with an asparagus and cheddar combo (with bacon, because…bacon). My family enjoyed half the batch for brunch on Sunday and I enjoyed the rest in my lunchbox the rest of the week! Delish!
A huge thank you to the #BrunchWeek Sponsors who made this recipe possible:
Michigan Asparagus
Cabot Creamery Co-op
Cheddar Asparagus Mini Quiche
1 (16 oz) can refrigerated biscuits (8 count)
5 large eggs
2 tbsp milk
Salt & pepper
1 oz sharp cheddar, such as Cabot Vermont Sharp, shredded (about ¼ cup)
2 slices thick-cut bacon, cooked crisp & crumbled
12 asparagus stalks, such as Michigan Asparagus, cut in 2-in chunks
Preheat the oven to 375 degrees F and spray a 12-cup muffin tin with nonstick spray.
Separate 6 of the biscuits into two pieces, stretch them slightly and press one into each well of the muffin tin (enjoy the remaining 2 biscuits on their own!)
Add a pinch of shredded cheddar and crumbled bacon on top of each biscuit lining.
Whisk together the eggs, milk, salt & pepper. Carefully pour the egg mixture into each well of the muffin tin, taking care not to overfill. Place 2 pieces of asparagus over each muffin cup and top with additional shredded cheddar.
Carefully move to the oven and bake for 15-20 minutes or until the egg is cooked and biscuit is browned.
Remove from the muffin tin and serve!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.
BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy's Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n' Cooks.
Apple Lekvar Sweet Rolls from Cindy's Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane's Adventures in Dinner.
BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear's Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.
BrunchWeek Beverages:
Pineapple Citrus Smoothie from It Bakes Me Happy.
Southern Spiked Mango Iced Tea from The Crumby Cupcake.
BrunchWeek Egg Dishes:
Cheddar Asparagus Mini Quiche from Amy's Cooking Adventures.
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime.
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n' Cooks.
Apple Lekvar Sweet Rolls from Cindy's Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane's Adventures in Dinner.
BrunchWeek Main Dishes:
Breakfast Loaded Tatertot Casserole from Big Bear's Wife.
Grilled PBJ with White Cheddar and Bacon from Nik Snacks.
Steak and Eggs Oscar Style from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
BrunchWeek Desserts:
Chocolate Rose Truffles from Cooking with Carlee.
Coffee Almond Fudge from Family Around the Table.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.
Cheddar Asparagus Mini Quiche
Cheddar Asparagus Mini Quiche is an easy brunch favorite! #BrunchWeek
Ingredients
- 1 can refrigerated biscuits
- 5 eggs
- to taste salt & pepper
- 1 oz Cheddar cheese
- 2 slices bacon
- 12 stalks asparagus
Instructions
Preheat the oven to 375 degrees F and spray a 12-cup muffin tin with nonstick spray.
Separate 6 of the biscuits into two pieces, stretch them slightly and press one into each well of the muffin tin (enjoy the remaining 2 biscuits on their own!)Add a pinch of shredded cheddar and crumbled bacon on top of each biscuit lining.
Whisk together the eggs, milk, salt & pepper. Carefully pour the egg mixture into each well of the muffin tin, taking care not to overfill. Place 2 pieces of asparagus over each muffin cup and top with additional shredded cheddar.
Carefully move to the oven and bake for 15-20 minutes or until the egg is cooked and biscuit is browned.
Remove from the muffin tin and serve!
Details
Prep time: Cook time: Total time: Yield: 12 Mini Quiche
This looks incredible!
ReplyDeleteMy family loves quiche. I find it to be an easy meal and there are so many great variations of it. These mini quiche are great. I think they are perfect for the grab and go breakfast.
ReplyDeleteHow easy, using refrigerated biscuits makes this doable any day of the week.
ReplyDeleteMmmmmm mini quiches! Those look fabulous. And so perfect for brunch.
ReplyDelete