Muffin Pan (Individual) Quiches

Individual servings of quiche that can be served immediately after baking, or  refrigerate for quick grab-and-go breakfasts. Or, pair with a salad or vegetables, and roll or toast for a light evening meal. 

Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
   
   
   
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
   
   
   
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
   
   
   
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
   
   
   
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
   
   
   

Recipe without photos . . .  Muffin Pan Quiches    12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2  cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

1. Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
2. Chop up any vegetables; cook bacon or sausage and then chop up.
3. In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined. 
4. Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
5. Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
6. Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
7. Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
8. Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
9. Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.