BROCCOLI BACON MINI-QUICHES
These are some yummy little quiches that I cooked up one morning when I was craving something low-carb, and different, for breakfast. I used my recipe for Muffin Tin Bacon & Mushroom Quiches as a base, and changed it up a bit. They turned out great!
Provided by Teresa G. @sokygal
Categories Eggs
Number Of Ingredients 8
Steps:
- 1. Gather and prep ingredients.
- 2. Preheat oven to 350 degrees F. Use cooking oil spray to lightly grease a twelve portion, nonstick muffin tin; set aside.
- 3. In a medium bowl, or 4 cup measuring cup (recommended for ease of pouring,) beat eggs with fork or whisk; add cream, beating well; add salt, pepper, chives and chopped broccoli; mix well.
- 4. Pour a scant amount of the egg mixture into each muffin round in prepared tin (approximately 1/4 inch deep), stirring mixture between pouring to assure even distribution of veggies in mixture.
- 5. Evenly sprinkle bacon bits and cheese into each.
- 6. Evenly fill each with remaining egg mixture.
- 7. Bake at 350`F for 18-20 minutes. Serve hot or warm. Cover and refrigerate leftovers (I like to place leftovers in a zipper bag in the refrigerator, then reheat one or two in the microwave for 20-25 seconds.)
- 8. *Note: Quiches will rise during baking, then deflate somewhat when cooling.
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