Muffin Quiches – Three Ways!
Quiche Ingredients:
10 eggs
¼ cup milk
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon crushed red pepper
¼ teaspoon pepper
Filling Ingredients:
1 head of broccoli, cut into ¼ inch florets and steamed
⅓ cup shredded cheddar cheese
3 slices of bacon, cooked and roughly chopped
⅓ cup shredded parmesan cheese
1 chicken sausage, cooked and cut into ¼ inch chunks (I used Al Fresco’s Jalapeno Chicken sausage, but a few breakfast sausage would taste great too!).
1/4 cup ricotta cheese
Preheat the oven to 400 degrees. Using avocado oil cooking spray, spray a 12-cup non-stick muffin tray.
In a medium bowl, whisk together all of the quiche ingredients.
Divide broccoli and cheddar cheese among four of the muffin cups. Divide bacon and parmesan in the next four muffin cups. Put sausage in the final four muffin cups.
Pour the egg mixture evenly over all twelve of the muffins cups. Add 1-2 teaspoons of ricotta into the sausage quiches. Top with additional cheese if desired.
Bake until eggs have set, about 20 minutes. Serve immediately or refrigerate in a tupperware container for 3-4 days.
