Quarantine Quiche
This recipe is perfect for Quarantine- use whatever you have in the frig! I love making these in the muffin tray then they are portion controlled, 4oz for the Straight muffin, 8oz for the Texas size. Great for making, baking and freezing for grab and go breakfasts. Using the muffin trays is a great way to make many at once (think meal prep!) and you can personalize them for the taste buds in your home. Hubby gets his spicy cheese in his row of muffins, I get more veggies in mine, the kids love basic egg and cheese- everyone gets what they like and I don’t have extra work- win! Here’s a list of ingredients to get your mind thinking about what you’d like in yours.
12 eggs *
Splash of milk
Cheese- cheddar, Swiss, cottage, etc
Meats- crumbled bacon, ground meat
Veggies- broccoli, onions, red pepper, mushrooms, olives
Seasonings- French Pantry seasonings, herbs, salt, pepper
*16 eggs for the Texas tray, 2 for each or 8 eggs if using one of our bon molds
Remember, when making these in a Flexipan, there’s no greasing, no sprays, no oils needed so just jump right in to the recipe.
If making these in a muffin tray, simply crack an egg in each muffin cup and add chopped veggies, meats, sprinkle of cheese, seasoning to each and stir to mix. Add the different ingredients to the different rows if cooking for different taste buds. Alternatively, you can mix it all together and pour it in one of our molds (or if all the ingredients will be the same for each muffin cup). Bake muffin size for 30 minutes at 350. If baking in a mold 25 minutes at 400.
If you don’t have a Perforated Baking Sheet, the medium will work for all these pieces.