Breakfast, Anytime?

Mini Breakfast Quiches

 by Mom

I haven’t tried these yet, I plan to try them on an upcoming Saturday.  My friend at work gave me the top version and I found the second on Allrecipes.com  I am looking for good food I can make on Saturday for lunch, then reheat on Tuesday night after I get home from work for dinner.  These muffin tin quiches keep and freeze well and, best of all, I anticipate they taste heavenly.

Ham, Cheese and Spinach Cups

8 Eggs

¾ cups shredded low-fat sharp cheddar cheese

¼ cup shredded Parmesan Cheese

¼ cup cottage cheese

5 oz frozen spinach, defrosted, water squeezed out, and roughly chopped  (Half a standard frozen box of spinach)

1/3 cup roasted red peppers, diced (jarred or make your own)

1/3 cup finely diced ham, Canadian bacon, or crumbled bacon

¼ cup sliced green onion

¼ tsp salt

1/8 tsp black pepper

½ tsp hot sauce

12 foil muffin tin liners, or 12 pieces sliced ham. 

Preheat oven to 350 degrees.  If using ham slices as liner spray muffin tin with non stick cooking spray and place one piece of ham in each well to form a bowl  If using foil liners, spray the insides of the liners with non stick cooking spray.

In a mixing bowl combine all ingredients.  Evenly divide the egg mixture between the 12 ham lined muffin wells (about ¼ cup each) being careful to keep ingredients well dispersed. Fill each well right up to the top 

Place in the oven and bake for 15 to 20 minutes  The eggs should be puffed and the mixture just barely ‘set’ on top.  Remove from oven, let cool five minutes before serving. 

LEFT OVER TIPS:

Store leftovers in an air tight container in the fridge OR freeze them 

When reheating in the microwave be sure to REMOVE FOIL LINERS. 

Reheat from FROZEN:  Take out of freezer and let thaw overnight in fridge.

When microwaving place quiche on a folded paper towel to drain excess moisture. 

  

Mexican Salsa Cups

24 (2 inch) frozen mini tart shells

6 slices bacon

6 eggs

1 1/2 cups heavy cream

1/4 cup all-purpose flour

2 teaspoons garlic salt

2 teaspoons onion powder

1 teaspoon chili powder

1/2 teaspoon ground cumin

2 cups shredded Cheddar cheese

1/2 cup shredded Cheddar cheese, for topping

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup cubed fully cooked ham

1/4 cup salsa

Preheat an oven to 375 degrees F

Place the tart shells into muffin pans and set aside.

Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.

Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.

Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

These could be so fun to experiment with

 for lunch or snacks as well, 

depending on what you like 

in your QUICHE!  

Happy eating =)