Mini Breakfast Quiches – Recipe
You can make them vegetarian, or add your favorite meat, such as bacon chips, cooked ground turkey, ham, Italian Sausage, etc.
I made mine with leftover ham, and all the remaining egg whites I had from making a double batch of Khrusty (Angel Wings).
You can also use your favorite veggie. I used red and green peppers and onions. I would have loved some mushrooms but did not have any on hand at this time.
Don’t they look yummy??? They were excellent. Great to prepare ahead and freeze, to use for a quick breakfast on the go.
I froze mine for over a month, thaw them in the fridge overnight, and heated one in the microwave, and one in the toaster oven. They both tasted freshly made. The one from the toaster oven had a crispier texture.
This recipe was shared with me by a young lady who loves to cook healthy meals and enjoys trying new recipes.
This recipe yields 6 muffin-size quiches.
This is how they look just baked; nice and puffy.
Don’t be disappointed when they drop down, after cooling off. That is perfectly normal.
- 6 egg whites
- 1/4 cup milk (whole or low fat)
- 4 slices bacon, fried and chipped (or 1/3 cup of your favorite cooked meat)
- 1 cup sliced mushrooms, sauteed (I used green and red peppers)
- 1/2 cup chopped onions, sauteed
- 1 cup cheddar cheese, shredded (regular or low fat)
- 1Tbs. canola oil
- 1/8 tsp. garlic powder
- Salt and Pepper to taste
- Fry the bacon until crisp, remove from a pan, and chop to chips.
- Saute onions until transparent, add mushrooms, or other veggies, and saute until wilted.
- Whip egg whites until frothy.
- Fold in all remaining ingredients.
- Spray 6 muffin cups with cooking spray, or grease with butter or vegetable shortening.
- Spoon egg mixture evenly into the cups.
- Preheat oven to 350 degrees F.
- Bake 25 minutes, or until toothpick inserted in the center of the quiche, comes out clean.
- Remove from the oven, cool for couple minutes, remove from pan, and serve.
For freezing, cool them completely, wrap each in foil, or arrange in a freezer bag, or container, and freeze for later use.
Thaw in the refrigerator, and warm up before serving.