Crustless Individual Breakfast Quiche Food

CRUSTLESS INDIVIDUAL BREAKFAST QUICHE

Steps:

• In a large pan over low heat, cook onion over low heat until softened. About two minutes.
• Add pepper, cover and cook an additional two minutes.
• Add sausage, mushroom, and salsa. Put lid back on and turn off heat.
• In a large bowl, beat eggs and egg white until frothy.
• Stir in salsa.
• Add cooled vegetables and stir,.
• Generously spray a muffin pan with cooking spray.
• Pour 1/2C of mixture into each muffin cup.
• Add a healthy pinch of cheddar cheese to each cup.
• Top with an additional tablespoon of the egg mixture to evenly distribute the rest over the cheese.
• Bake in a 350 oven for approx 20 minutes.
• *You can bag individually and freeze for later use.
• * You can use a regular cupcake pan for smaller portions. I would adjust the cooking time to 12-15 minutes.

EASY CRUSTLESS MINI-QUICHES

Steps:

• Preheat oven to 350. Spray muffin cups lightly with Pam.
• Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.
• In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.
• (Note: these will puff up a lot in the oven, then shrink back down as they cool. Perfectly normal.).
• These can be refrigerated and microwaved, works well for a fast breakfast.

MINI QUICHES (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
• Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
• Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
• Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
• Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB

Steps:

• Preheat oven to 350°. Spray muffin pan with nonstick cooking spray.
• Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble.
• In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
• Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
• Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.

CRUSTLESS BREAKFAST QUICHE MUFFINS

Steps:

• Preheat oven to 350.
• Brown sausage, breaking with a spoon. Drain well.
• Mix egg, milk and baking mix. Season with salt and pepper.
• Divide egg mixture between 12 greased muffin tins.
• Divide sausage between muffin tins and cover with cheese.
• Bake 15-20 minutes or until tooth pick inserted comes out clean.
• Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.

INDIVIDUAL QUICHE

Steps:

• In a small skillet, brown sausages; drain. In a small bowl, beat egg, milk, salt, pepper and mustard; set aside. Cube bread; place in a greased 8-oz. custard cup. Top with sausage and onion. Pour egg mixture over top. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.