Sunday Quiche is one of my favorite dishes to use up what's in the fridge! Quiche is so versatile and gives you a blank canvas to create breakfast that will last the whole week!
For this quiche, I loaded up my egg muffins with bacon, sausage, broccoli and mushrooms! Talk about delicious. You can use any combination of meat and veggies that are in your fridge! Bonus: if you don't eat them all in minutes they will last in your fridge four days making a great meal-prep breakfast for the week!
Sunday Quiche
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Yield: 24 Mini Quiches
Ingredients
4 Eggs
2 tbsp Milk
1/4 cup Cheddar Cheese
4 oz Cream Cheese Softened
Salt & Pepper to Taste
1/2 container Sliced Mushrooms (chopped)
1/4 cup Broccoli (chopped)
1 tsp Onion Powder
2 Italian Sausage Links
2 Strips Bacon (chopped)
Olive Oil
Instructions
Preheat oven to 375.
Preheat a large skilled on medium heat. Drizzle olive oil in the bottom of the pan and add the mushrooms. Cook, stirring frequently for about ten minutes until browned. While the mushrooms cook whisk eggs, milk, cheddar cheese and cream cheese in a large bowl until thoroughly combined. Add chopped broccoli and season with salt and pepper.
When the mushrooms are done cooking, stir into egg mixture. Return pan to heat and add chopped bacon and sausage. Remove the sausage from the casing by squeezing it out into the pan. Cook for 8 minutes until sausage is cooked through. Then add to egg mixture. Add onion powder and stir until all ingredients are combined.
Spray a mini-muffin tin with nonstick cooking spray and spoon egg mixture into tin, you can fill all the way to the top of the tin they will only puff up slightly.
Bake for 20 minutes until edges are golden brown and enjoy!
Quiche will keep in the fridge for four days. To reheat, wrap in a damp paper towel and place in the microwave for 1 minute.
No nutritional information is available at this time.
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