Breakfast Quiche Cups


Who can resist these cute little breakfast bites? Breakfast quiche cups are great for when you’re craving quiche but don’t have any pastry at home. Plus, the toast cups crisp up in the oven perfectly in the shape of cute little flowers. What’s not to love? These bite sized quiches are so easy to make and are absolutely delicious – plus you can eat them with your hands (so there’s fewer dishes to clean!). We added cheese, bacon, onion and parsley to ours, but you can get creative with your ingredients by adding different fillings to each cup!


1 cup chopped bacon
1/4 cup of onion, finely diced (brown, white or yellow)
1 tsp oil
6 slices white sandwich bread (fresh)
2 regular size eggs (or 3 small)
⅔ cup milk
⅓ cup cheese, grated (tasty, gruyere, cheddar – any good melting cheese)
2 tsp parsley, finely chopped
Salt and pepper
Oil spray


Preheat oven to 180C/350F. Heat 1 tsp oil in small pan over high heat.
Add onion and bacon and sauté until bacon is crisp – about 2 minutes.
Remove from heat and set aside.
Cut bread into rounds or just cut crusts off.
Use a rolling pin to flatten the bread.
Lightly spray 6 muffin tin holes with oil spray, then press the bread into the muffin tin.
Place in oven for 3 minutes. Remove from oven and set aside.
The toast cups should not be browned, just a bit dry (like « toast »).
Whisk together the egg, milk, parsley and a pinch of salt and pepper.
Divide the bacon mixture between the 6 toast cups, then the cheese.
Pour 2 1/2 tbsp of egg mixture into each cup, then immediately place in the oven.
If you take too long between pouring the egg mixture into the toast cups and putting it in the oven, the egg will start soaking into the bread.
Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
Remove from oven and rest for 5 minutes before serving.
The filling will be puffed up but it will deflate while resting.
Garnish with extra parsley if desired. Serve warm.

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