If you're looking for easy brunch ideas, or a simple breakfast, try this crustless muffin tin quiche.
Gather your ingredients and preheat your oven to 375 and grease a jumbo size muffin pan.
Ingredients for crustless quiche in muffin tins
1 green pepper, diced
1 sweet onion, diced
1 pound of bacon, prepped until *almost* crispy and then roughly chopped
8-9 eggs
¼ -½ cup of milk
salt/pepper
your choice of cheese (I used blue and parmesan) *omit for paleo
How to make crustless quiche in muffin tins
Combine your green pepper, onion and bacon in a skillet with a little bit of oil oil and cook until the onions are transluscent and the bacon is crispy.
Distribute evenly among your 6 muffin cups.
In a large measuring cup, prepare your eggs like you are going to scramble them, adding the desired amount of milk and salt & pepper.
Slowly pour the egg mixture evenly in your muffin cups.
Sprinkle your cheese on top. I did half parmesan and half blue cheese on mine.
Bake for about 15-20 minutes, until lightly browned on top, being careful not to overcook. Let them cool for another 10 minutes or so.
To remove from the pan, GENTLY slide a NON METAL spatula along the sides of the quiches and then lift them out. (Don't use metal or you'll scratch your muffin tins)
Serve your crustless quiches with an in-season fruit salad and some leafy greens. Delicious.
Sandy VanHoey
This is a must try recipe. I love every ingredient you put in this and they look wonderful. I'd probably use cheddar and mozzarella cheese since they are my grandsons favorite.
Charlene
This looks delicious! I am going to :)give it a try this weekend
katklaw777
What a neat recipe...I luv using my muffin tin to make recipes because it gives good portion control. I make mini meatloafs all the time.
Can't wait to give this one a try...thanks!
Priscilla S.
What a great idea to use a muffin tin. This looks delicious!
Sarah Morrow
YUM! I just printed this to try. Think they would freeze well, or best eaten immediately after cooking?
Kerri Jablonski
You know, I haven't tried to freeze them. I bet they'd do okay as long as they were well wrapped. I wouldn't shove them in the back of the freezer for months though.
Shelly Peterson
These would make for a great breakfast.