Crustless Quiche Muffins
16
servings15
minutes25
minutesTis’ the season to entertain and host friends and family! This is a delicious and easy recipe to serve your overnight guests for breakfast or brunch. Bonus… you can prepare them ahead and freeze until you need them. Perfect for this time of the year!
Ingredients
- Sausage and Vegetable and Quiche Muffins
6 large eggs
3/4 cup of whole milk
1/2 cup of heavy cream
1 cup of cooked sausage (small pieces)
1/2 cup of cooked broccoli (small pieces)
1/4 cup of roasted red peppers, drained and chopped into small pieces (We used the brand Cento, chef’s cut)
3/4 cup of shredded sharp cheddar cheese or gruyere cheese, divided
Kosher salt and freshly ground pepper to taste
- Sun-dried Tomato and Spinach Quiche Muffins
6 large eggs
3/4 cup of whole milk
1/2 cup of heavy cream
1/2 cup of julienne cut sun-dried tomatoes in oil, drained and chopped into small pieces (we used the brand Bella Sun Luci)
3 cups of fresh chopped spinach (sautéed in 1 tsp. of olive oil and 1 clove of crushed garlic)
1/2 cup of crumbled goat cheese
2 Tbsp. of chopped fresh dill
Directions (SAMe for both kinds of quiche)
- Preheat oven to 375 degrees. Thoroughly grease (non-stick spray) a muffin tin. We used Simply Baked paper cups. (follow baking directions on package)
- In a large bowl, whisk together the eggs, milk, cream, salt and pepper.
- Add meat, vegetables, cheese and herbs. Stir to combine.
- Using a 1/3 cup measuring cup, scoop the mixture into prepared muffin cups. Fill to about 1/4 inch from the top. Sprinkle with cheese, salt and pepper.
- Place in oven and bake for 20-25 minutes or until egg is fully set and the cheese has started to turn golden on top.
- Remove from the oven and let cool for 5-10 minutes before running butter knife around each muffin and gently remove from pan.
Tips and Nutritional Value
- 1. Eggs are the perfect food! They are protein-packed and contain a little bit of almost every nutrients you need. (Source: Healthline)
- 2. These can be made ahead and frozen. Thaw in the refrigerator and bake at 350 degrees for 20-25 min.
- 3. We used fresh rosemary in the picture to create tree shape and placed cups on top for a festive presentation.
