Breakfast Quiche Muffins
Ingredients
- 4 slices preservative free bacon, cooked and crumbled
- 1 cup mushrooms, diced and sauteed
- 2 spring onions, diced
- 4 eggs
- 1 cup organic cottage cheese
- 1 cup shredded organic cheddar cheese
- 1/4 cup brown rice flour (can use whole wheat if GF is not a concern)
- 1/2 teaspoon baking powder
- generous pinch of salt
Instructions
- Preheat oven to 400 degrees F
- Grease two muffin tins and set aside
- Beat together eggs, cottage cheese and 1/2 cup cheddar cheese
- blend in bacon, mushrooms, and spring onions
- In a separate bowl whisk together dry ingredients before adding to mixture
- Spoon mixture into muffin cups
- Top with remaining shredded cheese
- Bake until tops are golden and quiches are slightly firm when touched 15-20 mins
- Remove from oven and cool in the tins for 5 minutes before serving
Notes
Notes:
- These can be frozen and reheated at 400 degrees F for 5-7 minutes
- It is possible to use other vegetables
- Add 1 tablespoon chopped fresh herbs for added flavor