Crustless Quiche Muffins

Name: Crustless Quiche Muffins
Ingredients: 8 eggs; 1 cup heavy cream; 1/2 cup pecorino romano cheese (you can also use Parmesan, Asiago, or Feta make sure it is grated); 2 cups shredded cheddar cheese (you can also use Mexican blend); 1/4 teaspoon garlic salt; 1/4 teaspoon pepper (coarse ground); 1/2 teaspoon italian seasoning; 1 small red onion (chopped); 1/2 cup asparagus (chopped); 1 cup bell pepper (chopped, I use 1/3 cup yellow, 1/3 cup orange & either 1/3 cup red or green); 1 cup fresh mushrooms (diced); 2 cups fresh spinach (chopped, you can also use frozen); 1 lb bacon

13 ingredients

9 steps

Ingredients

8 eggs
1 cup heavy cream
1/2 cup pecorino romano cheese (you can also use Parmesan, Asiago, or Feta make sure it is grated)
2 cups shredded cheddar cheese (you can also use Mexican blend)
1/4 teaspoon garlic salt
1/4 teaspoon pepper (coarse ground)
1/2 teaspoon italian seasoning
1 small red onion (chopped)
1/2 cup asparagus (chopped)
1 cup bell pepper (chopped, I use 1/3 cup yellow, 1/3 cup orange & either 1/3 cup red or green)
1 cup fresh mushrooms (diced)
2 cups fresh spinach (chopped, you can also use frozen)
1 lb bacon

Directions

1

Preheat oven to 375 degrees.
2

Spray muffin tins w/ cooking spray.
3

Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
4

Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
5

Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
6

Add cheese and bacon; mix well with the eggs.
7

Add the sauteed vegges and mix well.
8

Pour into muffin tins (3/4 full or so).
9

Bake for 25-30 minutes, but do not over cook.