Quiche Cups

June 15, 2018

There are breakfast people and non breakfast people and I camp out with the first group!  I have to eat breakfast, within a few hours of my feet hitting the floor.  I love a bowl of yogurt and fruit, with granola sprinkled on top, or a steaming bowl of oatmeal in the winter.  But lately, I've been trying to start my day with more protein and have been eating eggs, in all the ways.  I like eggs, but you can get tired of them after a while.  Then I stumbled across this recipe, which I love, and it's been my go-to way to fuel my body for the day ahead.  

 

Quiche cups, how I love thee.  Let me count the ways.

* They taste delicious.  Top of the list.  Because regardless of their other virtues, they've got to           taste good!

* They are quick and easy to put together.

* They are healthy.

* You can put them together on one day and have them ready to eat for the rest of the week, or        put them in the freezer.

* You can use the odds and ends of vegetables, meats and cheeses you have in your refrigerator.

* You can adapt the recipe to suit the tastes of everyone in your family.

 

So here's how I put these together.

I gather a dozen eggs, whatever veggies I have in the refrigerator that need to be used and a meat of choice.  I've made them meatless, but I really like them with sausage. Okay, they're

 good with bacon too.  On this day, I fried up some sausage and used some peppers and onions.

 I sautéed the peppers and onions until they were softened, but not browned.

 I cracked the eggs into a large bowl and added cream and milk, along with salt and pepper and some dried herbs, like parsley and basil.  At this time of year, you might have fresh herbs, so by all means, use those.

 I chopped up some spinach.  I've also used broccoli and asparagus.  Anything goes here.

 This is the time to pull out the little bits of cheese that might be hiding out in the cheese drawer.  I used some Havarti, Cheddar and Asiago in these.  Grate your cheeses.

 Stir the meat, veggies and cheese into the egg and milk mixture in your bowl.

Spray your muffin tin heavily with a nonstick spray.  Then scoop the mixture into the pans, about 2/3 of the way full.  They will rise when cooked, but will settle back down as they cool.

 I like to sprinkle a little cheese on top before putting them in the oven.  Because, extra cheese!

Once you take them out of the oven, cool them on a wire rack.  Store them in the refrigerator for up to a week or wrap them individually with plastic wrap and put them in a freezer bag to pull out as needed.  Remove the plastic wrap before reheating in the microwave.  Pair a couple of these with a piece of fruit and breakfast is served!

 

Quiche Cups

 

12 large eggs

1/2 cup heavy cream

1/4 cup milk

2 T. fresh parsley, chopped (or 1T. dried)

2 T. fresh basil, chopped (or other herb)

1/4 t. salt

1/4 t. pepper

1 cup broccoli, cut into tiny florets, or chopped spinach

bell pepper, chopped fine

1/4 cup onion, chopped fine

1 1/2 cups shredded cheese

1 lb. bacon, sausage or other meat, fully cooked

 

If using meat, cook it fully first.  Set it aside to cool, then cut into small pieces.

Preheat oven to 375 degrees and thoroughly grease muffin tins.

In large bowl, whisk together eggs, cream, milk, herbs, salt and pepper.  Set aside.

Chop all your veggies and saute with a bit of olive oil to soften.

Add all the veggies to the bowl.  Stir in cheese and meat.

Fill muffin tins to about 1/4 inch from top.  Sprinkle extra cheese on top.

Place in oven and bake for 20 -25 minutes, or until the egg is fully set.

 

* Recipe courtesy of willcookforfriends.com

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