Toasting three generations of dads (my dad, my husband, and my son whose firstborn is due in just two days), with local craft brew and a fine something red was a tasty way to celebrate and simply caused my heart of overflow with joy! :) When I sat down this morning to look for a picture to share, I was shocked to realize we hadn't taken a single photo all weekend. How could that happen? Argh! So upset with myself...
I suppose I should just move on to this week's muffin which is not really a muffin in the traditional sense at all. Since these quiches are baked in a muffin pan, I'm cheating and calling them muffins anyway -- enjoy!
Breakfast Quiche Muffins
inspiration here -- makes 12
1 1/2 c. shredded cheddar (or other cheese)
sea salt & black pepper to taste
1 T. minced, dried onion
4 sausage links, chopped (optional)
4 stems chive, rinsed and chopped (optional)
2/3 c. milk (raw is best)
Preheat oven to 350F and generously grease muffin pan using coconut oil or butter. Sprinkle cheese into the bottoms of muffin cups and add seasonings. Add meat and chives, if desired. Whisk eggs and milk together, then pour this mixture over other ingredients leaving about 1/8 of an inch head space.
Bake quiches in preheated oven for about 20 - 25 minutes or until lightly browned; check with a toothpick to be sure they're done.
Allow quiches to set for about a minute; run a knife around the edge of each before removing from the pan, then serve hot!
These go well with and can be baked at the same time as regular muffins (be sure to select a recipe that bakes at the same temperature), just rotate the pans half-way through baking time and remember that these will take about 10 minutes or so longer to bake.
Please don't be shy about leaving a comment to let us know you were here! And while you are, please feel free to visit our Muffin Monday page for more deliciously healthy muffin inspiration!
Have a great week!
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