Wednesday, March 20, 2013

The One With the Egg Quiche Cups

I love to make things in individual servings for parties. It eliminates some of the hassle of serving and also tends to make things easier to eat even if guests aren't sitting at a table. I've seen the idea of baking individual omelettes or quiches in cupcake tins and I thought I'd give it a try. It was so easy and really, really delicious. I've been making them since just for breakfast because you can do all the prep on just one day and then re-heat them throughout the week. If you haven't tried them, you really should.

Individual Egg Quiche Cups
Makes 15 servings
  • 6 eggs + 3 cups egg whites
  • 1 pound bacon, cooked and diced small
  • 1/2 red or yellow pepper, diced small
  • 1 tomato, diced small
  • 1 yellow onion, diced small
  • Pepper and garlic seasoning
  • Minced chives
  • Cheddar cheese, shredded
Preheat oven to 350 degrees.

Prepare cupcake tins by spraying with Olive Oil Pam. In a medium bowl, whisk eggs and whites. Feel free to add milk or water if desired. Pour into cupcake tins, filling each cup about 2/3 of the way. Sprinkle the bacon bits, pepppers, tomatoes and onions into each of the cups. Sprinkle the pepper and garlic seasonings and chives on top and bake for 20-30 minutes, until a fork inserted into the middle comes out clean, showing the eggs have cooked all the way through.

Just before serving, sprinkle the shredded cheese on top and return to oven for about five minutes, until cheese is melted and quiches are reheated. 

Additional serving options: dice up avocados or other relishes to be added by guests. And of course, ketchup is always a good idea for the ketchup lovers out there.

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