Cynthias Crustless Quiche Muffins Food

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.

CYNTHIAS CRUSTLESS QUICHE MUFFINS

Steps:

• Beat eggs.
• Mix in heavy cream and seasonings.
• Add cheese and meat.
• *ForMuffins: It's best to use Texas Sized muffin tins.
• Grease liberally with cooking spray and fill only 1/2-3/4 full.
• They will rise quite a bit, but settle as they cool.
• Bake at 375F degrees; start with 20 minutes though the original poster has had to cook up to 35 minutes.
• They get darker as they cook.
• This is NORMAL.
• *ForQuiche: pour mixture into greased pie plate and bake at 375 degrees for approxamately 20-25 minutes.
• To check doneness, insert a knife into quiche-it should come out clean.
• Allow to set for a few minutes before serving.
• Apparently these freeze great so you can quadruple the recipe.

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 COTTAGE CHEESE MINI QUICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a jumbo 6-cup muffin tin with cooking spray.
• Combine eggs, cottage cheese, and milk in a blender or Vitamix®. Blend on low speed to combine, 1 to 5 seconds. Pour mixture into a medium mixing bowl.
• Add broccoli, Colby-Monterey Jack cheese, and bell pepper to cottage cheese mixture; add garlic salt and pepper. Stir to combine.
• Divide mixture evenly between the prepared muffin cups.
• Bake in the preheated oven until a knife inserted into the center of a quiche comes out clean, about 30 minutes.

CRUSTLESS MINI QUICHE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl whisk the eggs and milk until eggs are broken up. Stir in the rest of the ingredients.
• Grease a metal cupcake tin and pour the mixture into each cup filling it ¾ of the way.
• Bake in the oven for 17 minutes or until knife inserted comes out clean.

CRUSTLESS MINI QUICHE MUFFINS RECIPE - (4.1/5)

Steps:

• If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces. Preheat oven to 375° F, and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside. Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool. Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using. Using an ice-cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top. Remove from the oven and let cool for 5 to 10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.