Velvety egg custard is poured into light and buttery phyllo shells, accompanied with bacon, onion, and cheddar cheese. It’s the perfect spring recipe for weekend gatherings, holidays, or even meal prepping for a quick breakfast during the week ahead.
I’ve always been a savory breakfast gal. While French toast and jammy waffles are some people’s favs, I tend to gravitate towards eggs. If you feel the same, you defiantly need to check out these Protein-Packed Grated Egg Biscuits, my Jalapeño Popper Oatmeal with Maple Bacon, and this Mediterranean Breakfast Bowl with Quinoa.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
There are many tasty variations to this recipe if you want to swap for your favorites. Seriously… any type of meat, veggies, cheeses, herbs… whatever rocks your boat. Here’s what I used below:
- Mini Phyllo Shells
- Eggs
- Half and Half
- Cheddar Cheese
- Real Bacon Bits
- Dried Minced Onion
- Fresh Chives
You can certainly use thinly sliced ham instead of the bacon, or switch the cheddar for another melty variety. I personally like how easy it is to add dried onions to this recipe (as they’ll rehydrate in the egg mixture), but if you want to use fresh onions… I say go for it!
DIFFERENCE BETWEN A QUICHE & FRITTATA:
While both are delicious, quiches usually have a crust… frittatas are similar to an omelette with no crust. There are several types of “crusts” you can make with quiches, including a homemade version, pie crust, puff pastry, or even shortbread cookie dough (for those who want something a little sweeter). I’ve even made this Sweet Potato Quiche and Butternut Squash Quiche for low carb / veggie options.
CAN YOU MAKE THIS DISH AHEAD OF TIME?
Yes! This can actually be refrigerated or frozen. It will last in the refrigerator for up to 3 days, or you can freeze them for up to 2 months. If freezing, just make sure to cool before storing in a freezer bag or container. When you’re ready to serve, allow to thaw and reheat in a 325F oven for roughly 10 – 15 minutes before serving.
MORE BREAKFAST INSPO:
Caprese Egg Muffin Cups with Balsamic Glaze
Fully Loaded Sausage Shakshuka
Ham & White Cheddar Bread Pudding
Sweet Potato Brunch Deviled Eggs
Egg Stuffed Pepperoni Pizza Breakfast Sandwich
VIEW ALL RECIPES BY CLICKING HERE!
- 30 Mini Phyllo Shells, 1 ½ inches in diameter
- 3 Eggs
- ⅓ cup Half and Half
- ¾ cup Shredded Cheddar Cheese
- 2 tbsp. Real Bacon Bits
- 1 tsp. Dried Minced Onion
- Fresh Chives, for garnish
- Place phyllo shells on baking sheet. In a mixing bowl, beat together eggs, half and half, cheese, bacon bits and onion.
- Spoon 2 teaspoons of filling into each fill-o shell. Bake at 375ºF until quiches puff and turn slightly brown or about 15-20 minutes.
- Garnish with fresh chives, if desired.
NOTES ON THIS RECIPE:
- I prefer to use regular half and half in this recipe, but you can certainly use fat free if that’s what you have on hand. Personally, we always have regular on hand for our morning coffee.
- These can also be made in regular sized phyllo shells. Simply adjust the cooking time to accommodate the larger sizes, adding about 5 – 6 minutes.
- If serving for brunch, I recommend these alongside a Colorful Antipasto Salad, this Refreshing Farro Salad, or these Air Fryer Potato Wedges.
This post was created in partnership with the NC Egg Association, NC Tobacco Trust Fund Commission, and the NC Department of Agriculture & Consumer Services. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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