Okay, not that kind of quickie...get your heads out of the gutter and back into the kitchen!
Now that school has started breakfast needs to be several things in our house - 1) quick 2) self-serve and 3) stocked with protein. The weeone started 3rd grade on Monday (what? where'd the time go?) and now she doesn't eat lunch until 12:45 pm. So, not only is breakfast the most important meal of the day - it's gotta last!
If you're like me, the brain is not quite up to snuff at 7am and the idea of being creative and all Chef-like at that hour isn't really that appealing. Not to mention that not only do I have to get the weeone's butt out the door at 7:40am, but mine needs to be showered, dressed and ready for work as well.
This is one of my absolute favorite things to have for breakfast - it's the Crustless Quiche Muffin. No, it's not really a muffin, but it's a crustless quiche made in a muffin cup. One of the greatest things about this is that it takes about 5-7 minutes to prep them and 30 minutes to bake them and if you make them on Sunday night, you've got a week's worth of quiche ready to go!
You can add whatever veggies, meats, etc you prefer in your quiche ( I like gruyere and spinach, bu the weeone has not fallen in love with gruyere yet...I'm still working on her!).
Start by chopping and prepping everything to go into the quiche.
Crack your eggs in...
Add your fat-free half and half (or heavy cream if you prefer)....
Mix it up and divide it evenly into a muffin pan that's been sprayed with Pam BAKING spray - trust me on this one, the baking spray with flour is the way to go!
Bake them up until their solid and golden brown....I love how they puff in the oven.
Once they've cooled (and fallen), run a knife around the edge of the muffin cup and they pop right out! I store them in a food storage container in the fridge where the weeone can reach them so she can warm up a couple in the morning.
She likes hers with just salt and pepper, but Mommy takes hers with a dose of Tabasco!
Crustless Quiche Muffins
8 Large Eggs
1/2 cup fat free Half and Half
4 oz. Canadian Bacon, diced
1/2 cup Monterrey Jack Cheese, shredded
1/2 cup Bell Pepper, diced
1/2 cup White Onion, diced
Spray the cups of a muffin tin with Pam with Flour Baking Spray. Preheat oven to 350 degrees. Combine all ingredients, mixing thoroughly. Divide amongst 12 muffin cups, and bake for approximately 30 minutes or until no longer jiggly and golden brown.
Nutritional Info (per quiche): Calories 54, Fat 3g, Carbs 3g, Proten 5g