These last for about a week in the fridge, and are a great way to use up tiny bits of leftovers, and prepare make-ahead breakfasts. Put the kettle on, pop one or two of these in the toaster oven, and by the time you've found matching shoes and your car keys, breakfast is served. Also easy to eat while driving, applying mascara and talking on the phone.
Quiche Muffins
makes 6 jumbo muffins
5 eggs
1/2 cup milk (unsweetened soy would work)
1/4 cup cheese
1/4 cup cottage cheese (omit if you don't have it, or substitute plain yogurt)
1/2 cup veggies, meat, herbs, more cheese, potatoes, whatever you have!
Preheat oven to 375. Butter or spray a 6 cup jumbo muffin tin. Do not use paper liners, they get too greasy. Dice your filling - you can use whatever you have in your fridge. I've used roasted veggies, salami, lentils, chicken, drained pico de gallo, or just herbs and more cheese, anything that sounds good with eggs works! Beat eggs, combine milk, cheese, cottage cheese if using, and filling. Pour into muffin cups, but do not fill more than halfway, as these rise a bit. Bake for 15-20 minutes, or until tops are browned and golden and middles don't jiggle, or check with a toothpick.
1 comment:
I like that these little quiches are individual servings. I have bought way too many eggs in the past week and these will be a welcome sight when I up at 6 in the morning.
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