Entrée

Ham & Cheese Breakfast Mini Quiches

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prep time

25 min

total time

45 min

makes

6 servings, 2 quiche (68 g) each

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kraft

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What You Need

12 slices whole wheat bread

4 eggs

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread

1 Tbsp. milk

60 g deli smoked ham, chopped

2 green onions, sliced

Make It

HEAT oven to 400ºF.

USE rolling pin to flatten each bread slice to 5-inch square. Cut out centres with 3-1/2-inch round cookie cutter. Discard trimmings or reserve for another use. Press 1 bread circle onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 8 to 10 min. or until golden brown.

REDUCE oven temperature to 350ºF. Meanwhile, whisk 1 egg and cream cheese spread in medium bowl until blended. Add remaining eggs, milk, ham and onions; mix well. Pour into bread shells.

BAKE 18 to 20 min. or until filling in centre of each cup is set. Serve warm.

kraft kitchens tips

How to Use Bread Trimmings

Use food processor or blender to make bread crumbs out of the bread trimmings. Store in small freezer-weight resealable plastic bags in freezer for later use in your favourite recipes.

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rating

This has become a family favorite and a must have at our brunches. I found the bread is best to be rolled super super thin and spray the pan before baking then take the bread cups out, spray the pan again and put the cups back in and fill with the egg mixture minus ham and green onion. I add those last individually to each cup instead of the mixture just to be sure each cup gets the right mix. Also is great way to personalize them for kids if they want a few bacon bits and mushroom or a bit of shredded cheese on top. Wonderful!
posted by a cook | on 7/4/2011

rating

my son made this recipe for a "top chef" competition at school. If four 13 yr old boys can make this, anyone can! :-) Easy and tasty. PS they placed 2nd out of 16 teams!
posted by tlarsen | on 5/23/2011

rating

The entire family enjoyed. JW gave it a very, very good rating and can't wait to have it again.
posted by a cook | on 5/28/2009

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So easy and really good! Recommended!!
posted by a cook | on 11/11/2008

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My granddaughter loves it and so easy for her
posted by moccasinflats | on 10/8/2008

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Fantastic! Easy, and delicious. When I pulled the bread out of the oven, I thought I'd failed as the 'cups' were hard and not really in the muffin pan any more, but I filled them anyways (even though most had huge holes in the bottom) and the egg mixture softened them and baked perfect looking (and tasting) quiche. Using a mini muffin pan made them a perfect size.
posted by a cook | on 1/2/2008

rating

I tried this recipe as soon as I recieve my Kraft Holiday magazine.They are so easy to make!I used 2 whole eggs and the rest egg substitute and added cottage cheese for some more protein.They cooked perfectly in the oven.We like them served warm or cold for a snack!Even better as finger food for a holiday party. I really recommend this recipe!Love it!
posted by ursavior | on 11/6/2007