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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can use the mini-muffin tins for a wonderful low-carb treat or muffin-top tins make these so easy to put on a muffin and have a whole breakfast sandwich nice and neat! Mix and match your vegetable fillings! My two-year-old goddaughter loves her egg patties ! Ingredients:
12 eggs |
1/4 cup milk |
1 teaspoon onion powder |
1 teaspoon paprika |
1/2 teaspoon cayenne |
salt |
pepper |
8 links pre- cooked sausage |
8 slices pre- cooked bacon |
1 onion, thinly sliced |
1 bell pepper, thinly sliced (any color) |
8 ounces mushrooms, thinly sliced |
8 ounces shredded cheese (cheddar, swiss, colby) |
butter, for pan |
cooking spray |
Directions:
1. Preheat oven to 350 degrees.
2. In large skillet, melt butter and saute onion, pepper and mushroom (you may do this separately if you want to make different kinds of quiches).
3. Mix eggs, milk, and spices.
4. Slice the sausage links and cut bacon into bite-size pieces.
5. Spray muffin tins (whichever you prefer).
6. In each tin, add whatever fillings you would like (onion, pepper, mushroom, cheese, meat).
7. Ladle in the egg until the fillings are just covered (not too close to the top).
8. Bake about 10-15 minutes until fluffy and slightly brown.
9. Remove from oven and serve warm!
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