These are so great to have on a weekend morning-everyone gets their own individual quiche. Supplying food for a breakfast meeting or brunch? Bake these almost all the way through the night before and finish in the oven in the morning—saves a trip to the store when you are rushed and they are wonderful at room temperature.
Ingredients:
12 slices fresh, soft wheat bread (you can cut off the crusts if you like, but I find the whole piece looks more rustic and covers the muffin cups better)
5 eggs
1 cup fat free half and half
1 teaspoon salt
½ teaspoon pepper
¼ cup green onion, chopped
¾ cup fresh mushrooms, chopped
1 cup shredded Swiss cheese
7 slices bacon, cooked and crumbled
Directions: Preheat oven to 350 degrees. Spray a large sized muffin tin (12 cups) with cooking spray. Flatten the pieces of bread in your hands and push one slice into each cup. If you have holes, just mush the bread together to cover. In a medium mixing bowl, whisk the eggs, half and half and salt/pepper. Stir in the green onions, mushrooms, cheese and bacon. Ladle into each bread lined cup. I like to put a small piece of leftover bacon (is there such a thing?) on top of each so those who don’t eat meat/bacon can avoid it. Spray any exposed edges of the bread with cooking spray and bake for 30 minutes, turning the pan halfway through.
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