Muffin Sized Breakfast Quiche
From the kitchen of Leanne Ely author of "Saving Dinner." Measurements are approximate and cooking time and servings depends on the size of your muffin tin cups and of course the size and appetite of who you are serving. This is a great and easy idea and I'm sure there could be many variations; different types of cheese, a little garlic, maybe some crumbled bacon, etc.
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READY IN: 35mins
SERVES: 5-7
YIELD: 8-12 quiche-muffins
UNITS: US
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DIRECTIONS
- Preheat oven to 375.
- Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
- Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
- Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
- Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
- Top the Spinach with about a teaspoon each of the sauted Onions.
- Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
- Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
- Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
- Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.
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