I have a love/hate relationship with eggs. I love how full they keep me (less snacking!) but I generally don’t like how they taste. If you’re handing me a scrambled egg, it has to be smothered in A LOT of cheese or I’ll be gagging it down.

This recipe is awesome because it’s got enough “stuff” with the eggs that I really enjoy them but they’re not drowning in cheese.  They make a great weekend breakfast but they can also be made ahead and heating up on busier mornings. A minute and a half in the microwave heated these up perfectly – it tasted fresh from the oven again.

Mini Broccoli Bacon Quiches
(from Cooking for Two, Summer 2007)
Makes 2

1/2 c. fresh broccoli florets
1/2 c. shredded Swiss cheese
1 bacon strip, cooked and crumbled
2 eggs
1/2 c. half-and-half cream
1/8 t. salt
Dash garlic powder
Dash lemon-pepper seasoning

Divide the broccoli, cheese and bacon between two 5-in. pie plates coated with cooking spray. In a small bowl, whisk the eggs, cream, salt, garlic powder and lemon-pepper. Pour over bacon.

Bake, uncovered, at 350F degrees for 15-20 minutes or until a knife inserted near the center comes out clean.