Crustless Breakfast Mini-Quiches
Sometimes I like to do these quickly in the morning, get the rest of the work done then have them warm and ready for everyone to have breakfast.
You will need:
1 onion, chopped
1 pepper, chopped
2 to 3 ribs of kale, chopped small (optional)
2 tsp olive oil
salt and pepper
other oil to grease muffin tin
Tomatoes, mushrooms, cheddar cheese, corn etc.
Preheat the oven to 350 degrees. In a medium to large sauté pan, heat about 2 tsp of olive oil over medium heat. Add the chopped onion and sauté for 3 minutes. Add the chopped bell pepper and sauté for 2 minutes. Add the kale and sauté until it’s wilted another 2 or 3 minutes. Take the pan of the heat, add salt and pepper to taste. Let cool. While the onion/pepper/kale mixture cools a little, crack the eggs in a large bowl and whisk together. Grease muffin tins. Add the slightly cooled onion mixture to the eggs and stir to combine. Using a 1/4 cup measuring cup, scoop some of the egg mixture into each muffin tin. This fills my tins about 3/4 of the way. You’ll have egg mixture left over. Try to distribute excess batter in cups. It’s ok if they are full. Carefully place the muffin tin in the oven and cook for 25 to 27 minutes. They’ll be puffed up when you take them out and then deflate a little after they’ve cooled. Serve once cooled.
Tip: This batter can be divided in half for smaller portions. All purpose seasonings can be used instead of salt and pepper.