Crustless Muffin Quiche
I have two teens in the house and it's a challenge to get them to eat a healthy breakfast. They want variety, tasty and quick items to eat. This breakfast item is easy to prepare ahead of time or in the morning.
Ingredients
- 6 medium organic eggs
- 1/2 cup plain yogurt (homemade low fat, or any good organic yogurt)
- 1.5 cups milk (or any other non-dairy milk)
- 1/2 cup chopped veggies of your choice (such as onion, fresh basil, red bell peppers, broccoli)
- 1/2 cup chopped chicken breakfast sausage (optional; any other type of meat may be used)
- 1/2 cup shredded Manchego cheese (or your favorite kind of cheese)
- 1 tsp salt
- 1/2-1 tsp pepper
Instructions
- 1 Pre-heat oven to 375 F. Generously oil muffin pan with olive oil or line with paper liners.
- 2
In a large bowl, whisk the eggs for about a minute, and then add yogurt and milk. Whisk these wet ingredients for another 30 seconds.- 3
Add the remaining ingredients to the bowl and mix well.- 4
Fill each muffin cup with egg mixture and make sure each cup has veggie and meat chunks.- 5
Bake for 18 minutes or until the tops are puffing and just beginning to brown. Let cool for 5 minutes and transfer onto serving plate.Note- This can be stored in the fridge for 3 days and frozen for a couple of weeks.
- Leave out the sausage for a vegetarian version.
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
- 2