Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
Whisk eggs until smooth. set aside
Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.
Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.
Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.
Ingredients
Directions
Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
Whisk eggs until smooth. set aside
Into each muffin cup, add your desired toppings. Add a few tbsp of your desired cheese as well as a few tbsp of any vegetable to the bottom of each muffin cup. For ours, we went with 3 flavors: broccoli and shredded cheddar cheese, roasted red pepper and feta, and sauteed spinach and goat cheese.
Pour beaten eggs over toppings, filling all of the muffin cups evenly. Sprinkle with additional cheese, if desired.
Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.
Let cool completely, then place in ziptop bags and into freezer. To reheat, simply place mini quiche(s) in a microwave safe bowl and heat on lowest setting for 1-2 minutes.