Today, I decided to go big or go home and make an epic breakfast burger but with an eggy quiche “burger” instead of a beefy burger. I once saw a similar burger in a Hubert Keller cookbook so I decided to play with the idea and, like a lightbulb moment, the Cheesy Breakfast Burger was born.
This Cheesy Breakfast Burger is packed with classic flavors like ham and sharp cheddar cheese but with a slight hint of spice thanks to the Aleppo pepper and fresh herbs. It’s nestled among fresh veggies and a soft potato bun for the best breakfast burger ever. I served mine with a fresh fruit salad that was drizzled with a honey vanilla yogurt sauce and I can tell it’s going to be one of those tried and true brunch go-to recipes.
If you are looking for something a bit out of the box for your next brunch, make this Cheesy Breakfast Burger!
On to the recipe:
Gather your ingredients
Whisking up the eggs, herbs and milk
Ready for the oven
The quiche “burger” rises and falls – not to worry!
Now – isn’t this a burger you’d love to start the day with
Don’t forget the avocado- it’s the perfect creamy compliment
Aly M. Cleary | Inspired by Hubert Keller
This Cheesy Breakfast Burger is a delicious option for brunch. A light as a feather ham and cheese quiche "burger" is nestled among fresh veggies and creamy avocado in a pillowy hamburger bun
20 minPrep Time
20 minCook Time
40 minTotal Time
- 4 eggs
- 3/4 cup of milk
- 1/2 cup of grated Cabot seriously sharp cheddar cheese, divided
- 1/3 cup of diced ham
- 1/2 teaspoon of fresh thyme, minced
- 2 tablespoons of flat leaf parsley, minced
- 1/8 teaspoon of Aleppo pepper (optional)
- 1/8 teaspoon of freshly cracked black pepper
- 4 soft potato hamburger buns
- Fresh baby spinach
- 1 medium tomato, sliced
- 1 small Vidalia onion, sliced into rings
- 1 ripe avocado, sliced into wedges
- Heat your oven to 375 degrees F.
- Lightly spray a jumbo muffin pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the eggs, milk, 1/3 cup of cheese, ham, thyme, parsley, Aleppo pepper and freshly cracked black pepper.
- Pour the mixture three quarters of the way into 4 wells of the muffin pan.
- Top each of the quiches with a bit of the remaining grated cheese and place in the oven.
- Bake for 20 minutes or so until the quiches are puffed and golden.
- Let cool for a few minutes and don’t be alarmed – the quiche “burgers” will deflate.
- Toast the bottom of the hamburger buns.
- Place on a plate and top each bun with the baby spinach, sliced tomatoes, and a couple Vidalia onion rings.
- Nestle the quiche “burger” on top of the veggies and then top everything with some sliced avocado.
- Top with the soft upper bun and enjoy!