Crustless Quiche Muffins

Recipe by Gruenes
READY IN: 55mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup pecorino romano cheese (you can also use Parmesan, Asiago, or Feta make sure it is grated)
  • 2
    cups shredded cheddar cheese (you can also use Mexican blend)
  • 14
    teaspoon garlic salt
  • 14
    teaspoon pepper (coarse ground)
  • 12
    teaspoon italian seasoning
  • 1
    small red onion (chopped)
  • 12
    cup asparagus (chopped)
  • 1
    cup bell pepper (chopped, I use 1/3 cup yellow, 1/3 cup orange & either 1/3 cup red or green)
  • 1
    cup fresh mushrooms (diced)
  • 2
    cups fresh spinach (chopped, you can also use frozen)
  • 1
    lb bacon
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Spray muffin tins w/ cooking spray.
  • Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
  • Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
  • Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
  • Add cheese and bacon; mix well with the eggs.
  • Add the sauteed vegges and mix well.
  • Pour into muffin tins (3/4 full or so).
  • Bake for 25-30 minutes, but do not over cook.
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