This mini version of a quiche is preportioned and is an easy to grab breakfast or snack when you don’t have time to cook everyday. Packed wth vegetables and protien these are only 130 calories for 2 muffins!
- 10-12 eggs
- 1 head of broccoli(about 2 1/2 cups chopped)
- 1 1/2 cups chopped mushrooms(half of an 8 oz package)
- 1 large onion
- 2 cups chopped spinach
- 6 slices bacon NOTE: you can omit this if you want to make it vegetarian or you can substitute in cheese if you prefer
- 1 cup whole milk NOTE: can substitute any other milk or just omit it altogether and use more eggs. If you do this it will have more of an omelet consistency than the traditional spongy/fluffy quiche consistency
- Cook your bacon either on the stovetop or in the oven. I like to do it in the oven because I can just pop it in the oven and forget about it until it’s done. To do it this way, turn the stove to 400°F and place the bacon on a cookie sheet(cover the cookie sheet in aluminum foil for easy clean up later). Place the sheet of bacon in the oven(it doesn’t even have to be preheated) and cook for about 15mins or until you bacon is the desired crispiness.
- Once the bacon is done, place it on a plate covered with a paper towel to drain and set aside. Pour about a tablespoon of bacon grease into a large pan which you will use to sautee your vegetables later. Lower your oven temperature to 350° F.
- While the bacon is cooking and the oven is cooling down, wash and chop all your vegetables. I like mine very fine as you can see below.
- Either grease 18 cups across two muffin tins or fill them with baking cups.
- Sautee the broccoli and onions in your pan with the bacon grease on medium heat for about 5 mins until the broccoli gets a bit soft and your onions are translucent.
- Add the mushrooms and spinach and cook them down.(About 3 more minutes)
- Remove the pan form the heat and spoon about 2 tbsp of the vegetable mixture into each cup of your prepared muffin pans (This will make each cup ¾ of the way full). You should use all your vegetable mixture.
- Roughly chop your reserved bacon and then sprinkle about a tsp of the chopped bacon into each cup until all the bacon is gone. You can also substitute a sprinkle of your favorite type of cheese or just skip this step altogether I just think this adds a lot of flavor for such a little amount of fat. You can also add more or less bacon/cheese per your taste.
- Now it’s time to make the egg mixture. If you want that fluffy quiche texture mix 10 eggs with 1 cup of milk in a bowl and then pour approximately 3 tbsp of egg mixture into each cup(enough to fill the cup almost to the top but not enough to spill over. If you want a harder egg muffin, omit the milk and mix 12 eggs in a bowl and then fill the cups the same way. You can also add spices here like salt, pepper, garlic powder, and/or paprika to add a little more flavor to your mini quiche, but because the bacon already added so much flavor to mine, I skipped this step.
- Pop your egg muffins into the oven for 20-25mins. Remove and enjoy!
Serving size= 2 muffins, Total Servings: 9
estimated by http://caloriecount.about.com/