OAMC Muffin Quiche
Ready In: 3 hrs 30 mins
Serves: 60
Ingredients
- 36 eggs
- 8 ounces sharp cheddar cheese
- 1 lb bacon
- 1 lb turkey
- 2 tablespoons olive oil
- 2 bell peppers
- 1 small onion
- 1 -2 serrano pepper (optional)
- 1⁄2 cup cream
- 1 tablespoon ginger
- 2 teaspoons nutmeg
- 2 teaspoons white pepper
- 1 tablespoon salsa (or chili sauce)
Directions
- Break all the eggs into a large bowl. Mix with an electric mixer until the whites are fully broken up. This makes pouring easier later.
- Cook the meat, breaking it into small pieces. Any meat works fine. I usually dice everything first to speed the cooking. I always set aside the bacon grease to use later.
- Saute the onion and peppers in the olive oil, along with any hot peppers you like. I will add in roasted chilis, jalapeno, serrano -- Whatever is on hand. This is also a great time to use up any veggies in the fridge. My only rule is that it needs to be a "dry" veggie. Things that cook down into liquid like mushrooms don't work as well because these are frozen and reheated.
- Let the meat and veggies cool. Meanwhile, shred the cheese (again any cheese is fine although I prefer dryer choices like sharp cheddar) and add it to the eggs. Add the spices and any salsa or chili sauce you want. Add the cream and mix well.
- Add the cooled meat and veggies to the egg mixture. You only need it cool enough to not cook the eggs. Mix well.
- Spray your muffin tins with oil. Silicone pans work best. I've never been able to get the egg nicely out of metal pans. Fill 3/4 as these do rise a bit. Bake at 350 for 30 minutes or until just starting to brown.
- I only have a 12 muffin tin so I do this in about five batches.
- Let cool at least five minutes before removing from the muffin tin. Allow to cool completely before freezing. I prefer to refrigerate over night, loosely covered. These microwave better if you have let them dry a bit.
- One is a smallish breakfast. These last me a month for two people.
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