Anyone who knows me knows that I'm not a wildly terrific morning person. Making breakfast...or, ahem, even just waking up in time to eat a breakfast B makes for me...is a stretch sometimes.
After eating the leftovers from our quiche with sweet potato crust for breakfast the following week, I started thinking: couldn't we just make mini-quiches, ahead of time, to heat in the morning and have for breakfast?
We could, as it turns out. One Sunday evening, we made individual "quiches" in a muffin tin, complete with sausage, cheese, peppers, onions, tomatoes, and herbs. And they were delicious. And even better, they were easy.
And, like all my very favorite recipes, these are customizable based on what you've got in your house or what you're craving. Spinach, mushrooms, cheeses, ham, you name it, you can put it in here. The sky is the limit (and, well, the size of your muffin tin).
These will definitely stay in rotation around here. Anyone else have an egg "muffin" recipe they love? Share it below!
E & B
baby quichesPortioned, ready-to-eat breakfast yummies. Serves 12
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup onions
1/2 cup bell peppers
1 cup crumbled breakfast sausage
1 cup sharp cheddar cheese
Preheat oven to 350.
Spray a 12-cup muffin tin with nonstick cooking spray. Coat well.
In a large mixing bowl, beat eggs well with spices.
Mix in remaining ingredients.
Divide mixture evenly between the muffin tins. Bake for 20-25 minutes, or until the muffins are cooked through in the center.
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