Serving a hearty, homemade breakfast is easy when you have a well-stocked pantry. Thanks to canned veggies, prep time for this dish is just minutes, but the raves will last much longer.

Recipe courtesy of Cans Get You CookingTM and Kelsey Nixon

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Total:: 1 hr 10 min
Active:: 10 min

Yield:: 8 Servings

Level:: None

Ingredients

4 large eggs
1 1/3 cups milk
2 teaspoons cornstarch
1 teaspoon dried mustard
1/2 cup chopped scallions
1 (4 oz. can) sliced mushrooms, thoroughly drained
1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained
1/2 cup diced honey-baked/deli ham
Kosher salt and cracked black pepper
1 cup shredded Cheddar cheese
1/2 cup grated Parmesan cheese
1 1/2 cups plain croutons

Directions

1. Preheat the oven to 375 degrees F.

2. In a large mixing bowl, whisk eggs together with milk, cornstarch, and mustard.

3. Stir in scallions, drained mushrooms, tomatoes, and ham. Season liberally with salt and pepper. Transfer mixture to a 9-inch pie plate or quiche dish.

4. Top with shredded cheese and croutons. Bake until the center is set 30-35 minutes. Let cool on a wire rack. Serve warm or at room temperature.

Sponsor recipe courtesy of Kelsey Nixon for Cans Get You Cooking®

My Private Notes

Name: Crust-less Quiche
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 Servings
Ingredients: 4 large eggs; 1 1/3 cups milk; 2 teaspoons cornstarch; 1 teaspoon dried mustard; 1/2 cup chopped scallions; 1 (4 oz. can) sliced mushrooms, thoroughly drained; 1/2 (14.5 oz. can) chopped tomatoes, thoroughly drained; 1/2 cup diced honey-baked/deli ham; Kosher salt and cracked black pepper; 1 cup shredded Cheddar cheese; 1/2 cup grated Parmesan cheese; 1 1/2 cups plain croutons