It’s been well documented that brunch parties are among my favorite occasions for entertaining. Whether it’s a last-minute winter brunch or you’re whipping up a batch of chai-spiced apple cinnamon pancakes for a special occasion breakfast in bed. If you’re hosting Easter brunch at home, there’s really only one way to celebrate and that is with eggs.
Eggs are the ultimate Easter entertaining food. Not only are they delicious, but they’re affordable at approximately 20 cents apiece and incredibly versatile. So versatile that you can serve them at any party in more than one way, and I can almost guarantee you that nobody will complain.
My favorite way to serve eggs for a brunch party is in a quiche or fritatta. When serving a crowd, I like to make miniature quiches so that if someone arrives late or wants to pop back into the kitchen for seconds after the meal has been served, they can easily reheat their portion.
“Egg-centric” Brunch Menu
Ham & Cheddar Miniature Quiches (recipe below)
Arugula Salad with Pear & Blue Cheese
Blueberry Elderberry Tart with Shortbread Crust
Pro-Tip: if you’re also planning to make the above deviled eggs, the American Egg Board’s new Easy-Peel Hard-Boiled Eggs recipe not only makes eggs easier to peel, but it’s 30% faster than the classic method: you’re not waiting for an entire pot of water and eggs to come to a boil. You can easily mix and match your favorite deviled egg fillings or create your own combinations, too.
These quick and easy miniature quiches are the perfect solution to Easter brunch entertaining, because they plate beautifully and are super easy to reheat if they get cold. As an added bonus, you can freeze leftovers for weekday breakfasts that are easy to grab and go on your way out the door to the office.
The actual possibility of having leftovers, however?
Highly unlikely.
- 8 eggs
- 1 cup shredded cheddar cheese
- 1 cup ham, chopped
- ⅔ cup milk
- 2 tablespoons chopped chives
- Salt and pepper
- Preheat oven to 375°F. Meanwhile, in a small bowl beat together eggs, milk, cheddar, ham and chives. Fill prepared each compartment of the muffin tin and season each with a pinch of salt and pepper. Bake 18-20 minutes until puffed and lightly brown. Let cool slightly and remove from tins.
7 Comments
Debbie
July 27, 2016 at 9:09 amHow do you reheat in the oven without them drying out?
Maris Callahan
September 9, 2016 at 8:27 pmI reheat them in the microwave. I might top with a little extra cheese and reheat at 300F. I haven’t tried that yet so let us know if/how it works out!
Joanne
September 4, 2014 at 7:45 amI definitely have periods where grab and go breakfasts are key to getting through the day! Love these mini quiches. so much tastiness in a few bites.
marcela
September 4, 2014 at 3:56 amI totally love your mini quiches! They seems to be so tasty and healthy!
marcela
September 4, 2014 at 3:52 amOmg! Yes! It looks insanely good! I love the idea!
Tricia @ Saving room for dessert
September 3, 2014 at 6:59 amI love the idea of making these ahead and having them to eat during the week. I do eat breakfast and would love to have one or two of these with coffee. Yum! Love your site – the photos are gorgeous 🙂
Angie@Angie's Recipes
September 3, 2014 at 5:22 amThese quiches look not only delicious, also very healthy. I could eat a few at one go.