Now this particular recipe resulted from a range of ideas and other similar recipes. I am a fan of quiche, but it seems like it always takes FOREVER to bake...no fun when you are starving for brunch after church and you have a crazed toddler running around! So I came across a pin on a friend's board on Pinterest that was for making a quick "to-go" breakfast for weekday mornings using Egg Beaters and toppings in a muffin pan. So when I was looking for something to whip up for brunch after church this morning, I thought why not try this out with all of the usual ingredients for quiche? Cooks faster, much easier to get out of the pan, AND I can put them in baggies to grab for a quick on-the-go breakfast...win-win-win!
So here's how it all came together:
Crustless Quiche Muffins
Makes 12 muffins
8-10 eggs
3/4-ish cup milk or half & half (I used a bit of both because I didn't have much half & half left)
omelet/quiche-like toppings (I used chopped bacon, Roma tomatoes (which are great b/c they don't have too much juice), and Vidalia onions and then topped with cheddar cheese because that's what I had on hand)
1. GREASE a muffin pan. (Be very thorough!)
2. Beat eggs & milk together and divide among muffin cups (fill about 3/4 full)
3. Add toppings.
4. Bake for 30 min. at 375 degrees.
Notes for next time:
1. Perhaps cut up a pre-made Pillsbury pie crust to put underneath each muffin to make a true mini-quiche in a little pie shell.
2. Add a little salt & pepper (ended up sprinkling it on to taste after...wasn't sure how much salt the bacon was going to add already)
3. More grease in the pan!!!
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