Make Ahead Mini Portable Quiches
These no-crust quiches are like little portable omelets! Use your imagination and try different meats and veggies. Fast & economical breakfast "on the go". Make these ahead of time and save precious morning minutes too!
8 ounces crumbled sausage (turkey or pork) or hambuger
½ teaspoon extra-virgin olive oil
8 ounces mushrooms, broccoli, scallions, onions, fresh basil or any other veggies (chopped)
1/4 cup shredded Swiss cheese (or any other type) – Check for allergens
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup milk
Position rack in center of oven; preheat to 325°F.
Coat nonstick muffin tin with spayed canola oil. (If you use a regular muffin tin – line with foil baking cups).
Heat a nonstick skillet over medium-high heat. Add meat and cook until done. Remove any fat and transfer meat to a bowl and let sit. Wipe skillet down and add oil. Add veggies and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer veggies to the bowl with the meat. Let cool for 5 minutes. Stir in cheese and pepper.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the meat / veggie / cheese mix into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, turn it over and flip the quiches out onto the rack. Turn upright and let cool completely.
Individually wrap in plastic wrap or bags. These quiches will refrigerate for up to 3 days or freeze for up to 1 month.
NOTE: To reheat: Remove from plastic, Wrap in a paper towel and microwave on High for 30 to 60 seconds.
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