Anyway, this morning I had the pleasure of attending a potluck breakfast at my daughter’s school. She’s in pre-kindergarten and theirs is the only class on the premises. They are beyond adorable. It is so amazing to see how all these children, all colorfully and wonderfully unique, have nothing but love for each other. They all greet each other with a hello and a hug, exchange smiles and giggles, and exude pure happiness. Is it too much to ask for this pure innocence to last forever?
We feel so blessed to have, what us parents all believe to be, the best teachers ever. They are always so sweet, positive, and most of all, patient (I mean, you reeeally have to be patient when you are dealing with nearly 20 four-year-olds all day). They, along with the support staff, put in a solid effort in making this morning’s potluck a super success, and a success it was! Parents willingly participated by bringing in a selection of breakfast eats, drinks and supplies; a group effort and success, and it was truly one of the best mornings we’ve had this school year thus far.
I decided to prepare some mini quiches! They were a hit! Yay! It was my first time preparing them but it’s not like it was real rocket science or anything. It was actually quite a breeze to prepare and I will definitely be making these more often. Today, they were made to share, and shared they were. No slicing or dividing necessary; these mini quiches are made and served in their own little paper wrapper and are a mess-free solution to eggs on-the-go.
However, these mini quiches are a great option for daily breakfast on the fly at home too. Give yourself 45 minutes on the weekend to prepare these and you will be set for a week! Keep them stored in the fridge and pop them in the microwave for a quick warm up in the morning. Easy peezy!
Mini Quiche Callegari
- Prep Time 15 minutes
- Cook Time 20-25 minutes
- Servings 12
3/4 cup mozzarella, grated
1/4 cup green bell pepper, finely diced
1/4 cup onion, finely diced1/4 cup ham, finely diced
Salt & Pepper to taste
- Line 12 muffin cups with paper muffin cups. Set aside.
- Combine all ingredients in a bowl and mix well.
- Divide the mixture evenly between the muffin cups. Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.
- Store refrigerated. Reheat in microwave when you’re ready to serve.