You know how I mentioned that we go through a lot of eggs at our house?  Six dozen last week to be exact.  This week I was able to get my hands on 11 dozen farm fresh eggs and I am so very excited.  It’s obviously the simple things in life that make me happy…proven by the fact that having 11 dozen eggs available this week for my cooking pleasure has made me almost giddy. 

What do we do with all those eggs you ask?  Well, there are six of us, five are male and four of those five male people can’t seem to get enough food right now.  We also have extra people eating at our house quite often, so our six turns into eight or more on just about any given day.  I bake a lot, so I stir them into whatever I’m baking.  We easily go through an entire dozen for breakfast if I’m making scrambled eggs or a casserole, and more than a dozen if I make crepes.  These Coconut Flour Muffins are incredible…and they take up quite a few eggs.  And, I often put eggs in our smoothies or “milkshakes” for added protein and nutrients.  (Again, let me reinforce that we ONLY eat them raw if they are organic, free range, farm fresh…otherwise I’m afraid of them.)

If I have lots of eggs available to me, I go for it and I don’t hold back!  Eggs are brain food.  I pay between $2.00 and $2.50 for a dozen farm fresh eggs, depending on my source.  For the quality of eggs I’m getting, I consider this to be a great price.  So even though we go through a lot of eggs…what an economical source of nutrition!!!  How else can I feed my family an entire meal for just over $2.00???  (Okay, yes, they eat fruit and stuff with their eggs…you see my point though, right?)

If you haven’t tried our Easy Breakfast Casserole, please go get yourself some eggs and try it.  It’s the simplest little breakfast casserole I’ve ever made and my family eats the whole pan.  Actually…they don’t eat the pan.  Hungry boys though they are, they do have their limits.

I  have now adapted the Easy Breakfast Casserole recipe to become an easy, make-ahead Mini Crustless Breakfast Quiche recipe.  You can make these and serve them fresh, or you can bake them the night before and re-warm them in the oven the next morning for breakfast.  You can even bake them and freeze them to have available for future grab and go meals.  You can make them for lunch or brunch.  These little quiches are super versatile!

Mini Crustless Breakfast Quiche

12 eggs
3/4 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)

Begin your quiches by whisking together the eggs, cream, salt and cheese in a large mixing bowl.   Sprinkle in any “add in” ingredients you wish (a total of 1 cup of add-ins).  Stir them around with a fork.  Scoop mixture into 24 well buttered regular sized muffin tins.  Bake in a 350° oven for 20-30 minutes, or until the middle of each quiche doesn’t jiggle.

Add In Ideas:

Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies
Raw spinach
Cooked chicken
Taco seasoned meat

Obviously, you can cut this recipe in half to make 12 regular sized muffins sized quiches!

I’m curious, just because I’m fairly certain some of you might be shocked about our egg consumption…how many eggs does your family go through in a week?

This recipe is gluten free!  I’m planning to add this little Gluten Free button to all of the Heavenly Homemakers recipes that are naturally Gluten Free, so you’ll know with one quick glance!