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Eggs – Mini Crustless Breakfast Quiches


Mini Crustless Breakfast Quiche – My Favorite

12 eggs
3/4 cup heavy cream
1/4 teaspoon sea salt
1  cup shredded cheese (I use sharp cheddar, but you can use whatever cheese you want!)

Begin your quiches by whisking together the eggs, cream, salt and cheese in a large mixing bowl.   Sprinkle in any “add in” ingredients you wish (a total of 1 cup of add-ins).  Stir them around with a fork.  As an alternative.  Put a teaspoon in each muffin cup and then add the egg mixture.

Scoop mixture into 24 well buttered regular sized muffin tins.  Bake in a 350° oven for 20-30 minutes, or until the middle of each quiche doesn’t jiggle.  Just before they’re done – add more of the shredded cheese to cover the top and broil for a minute or so – until browned and crisp.

Using a butter knife – loosen the edges of each “muffin” and then scoop out with a large spoon.

Add In Ideas:

  • Cooked sausage
  • Sauteed onions
  • Chopped ham
  • Chopped and cooked bacon
  • Sauteed veggies
  • Raw spinach
  • Cooked chicken
  • Taco seasoned meat

These freeze well – they can be re-heated in a microwave or fried up with a bit of butter.  You can smear a bit of cream cheese on them, once reheated.

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