crustless mini quiches

Oooo… you guys will love these. Mmmm. Not only are they way easy…they’re darn tas-teeee.And, they re-heat nice for a grab n go breakfast, too. 😉

They have cheese… and broccoli. But, you could do spinach, too. Next time I’m trying spinach. This is one of my new faves…I’m sure of it.

But, before I begin… I want to thank all my facebook “frans” and “likers” who have been so sweet these past few days. I had several minor accidents and it’s so sweet y’all care even about the little crap like smashed fingers and bloody knees.You guys are awesome. {insert hug}

And… you guys know I have been baking my booty off making a wedding cake. It’s a beach themed cake, big enough to serve 80. But, there is going to be 28 at the wedding. Hmmm, somebody is going to be making cake pops or balls.

Back to quiches:

I’m pretty sure these are low carb, so you guys following that diet can enjoy this. 🙂 Yay!

I had some extra cheddar cheese leftover from my previous post , and it ended up being perfect for this.

It takes 10 minutes to mix, 20 to bake. Yes, folks you can have a weeks’ worth of breakfast made in 30 minutes.

mmm…colors. Mmmm, veggies. Mmm, cheese.

I’m a sloppy batter-pourer and pan sprayer. I admit it.

I love before and after pictures. But, I think you already know that…

[print_this]

Recipe: crustless mini quiches

Summary: low carb grab and go breakfast treat

Ingredients

1 can evaporated milk
2 tbs flour
2 cups frozen chopped broccoli (thawed and drained)
1/2 c chopped red bell pepper
3 eggs
1/2 tsp salt
2 tsp chives
1/4 tsp pepper
1/4 tsp garlic powder
2 c shredded cheddar cheese

Instructions

In a bowl, combine the milk, flour, seasonings, salt and eggs. Whisk to combine. Add the remaining ingredients and pour (to the rim) into a muffin tin that has been sprayed with nonstick cooking spray. Bake at 350 for 20-25 minutes.