Preparation

1. Preheat oven to 375 degrees.
2. Whisk milk, eggs, egg whites, salt, pepper and cayenne until thoroughly combined.
3. Lightly oil a muffin pan. Chop toast into cubes and divide evenly among the muffin cups.
4. Pour egg mixture into the cups, filling each 3/4 full.
5. Sprinkle with cheese and herbs.* Cover with foil and bake in preheated oven for 10 minutes.
6. Remove foil and continue to bake an additional 10 minutes or until a toothpick inserted in the middle comes out with just a few crumbs.
7. Mini quiches will be puffy at first, then deflate as they cool.
8. Serve warm or at room temperature.

*Recipe can be prepared to this point, covered with foil and refrigerated overnight, then cooked fresh in the morning.