Breakfast Quiche Cups Food

QUICHE PASTRY CUPS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.

MINI CRUSTLESS QUICHE CUPS WITH SAUSAGE AND CHEESE

Steps:

• Preheat oven to 375°F.
• Thoroughly spray a 12-cup muffin pan with nonstick cooking spray.
• In a medium bowl, whisk eggs, milk, onion powder, and salt until thoroughly combined.
• Place 5-6 slices of sausage in the bottom of each muffin cup and divide cheese evenly among the 12 cups.
• Pour egg mixture on top of sausage and cheese, dividing evenly.
• Bake for about 15 minutes, until egg is set and the tops are just lightly browned.
• Serve immediately, garnished with parsley, if desired (or see notes for refrigerating or freezing as a make-ahead for meal prep).

HASH BROWN QUICHE CUPS

Steps:

• Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

BROCCOLI QUICHE CUPS

Steps:

• Preheat oven to 350°. Divide broccoli and cheese among 12 greased muffin cups., Whisk together remaining ingredients; pour into cups. Bake until set, 15-20 minutes.

BREAKFAST QUICHE

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.

QUICK QUICHE CUPS

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

MINI QUICHE BREAKFAST BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 36 mini muffin cups with cooking spray.
• Whisk eggs and cream together in a bowl. Mix in dill, mustard powder, salt, and pepper. Gently mix in Swiss cheese, ham, onion, and diced peppers. Scoop 1 tablespoon batter into each prepared muffin cup.
• Bake in the preheated oven until set in the middle and lightly browned, about 20 minutes. Cool for 5 minutes before serving.

BREAKFAST QUICHE

Steps:

• Preheat oven to 425F.
• Spread sausage evenly in bottom of prepared pie shell.
• Sprinkle cheese, potatoes and onion over sausage.
• Pour eggs over all.
• Bake for 5 minutes, reduce heat to 375F and bake 45-55 minutes, until lightly browned and well set.

VEGETABLE QUICHE CUPS -SBD-

Steps:

• Heat oven to 350F.
• Line a 12 cup muffin pan with foil baking cups, spray the cups with cooking spray.
• Thaw and drain spinach, wring it out well by hand.
• Mix the spinach, egg whites or substitute, cheese, peppers, onions, hot pepper sauce and salt in a bowl.
• Fill the foil cups with the mixture.
• Bake at 350F or 20 minutes, testing so that a knife inserted in the middle comes out clean.
• Remove from cups to serve.

BREAKFAST QUICHE CUPS

Steps:

• Heat oven to 425.
• Beat eggs in bowl and then add the salsa and cheese. Mix well. Use regular muffin pan and divide the mixture into 12 lightly sprayed muffin cups. Chop up the sausages and put desired amount into each muffin cup.
• Bake at 425 for 12-18 minutes or until it is set.