Make ahead breakfast quiche

[princesslinda]

Got an e-mail about good b/fasts for diabetics, and this one could be made ahead, and sounds great, so I thought i'd share.

Quiche Minis in a Muffin Tin

1. Quickly saute a cup of fresh or frozen diced peppers and onions in a little oil.
2. Whisk together 8 eggs and 1/4 cup of water.
3. Place one slice of Canadian bacon in the bottom of each well of a muffin tin (assuming 8 wells), and evenly divide veggies among the wells.
4. Pour the egg mixture over top and bake at 350 degrees F until set.
5. Sprinkle tops with shredded cheese after they're cooked and leave in oven for another minute to melt.

Total carbs: about 3g in two quiches

Variations: Make these Minis ahead of time and freeze them. Make them "to-go" with low carb pitas or tortillas: Cut your quiches in half, season, and place inside pitas or tortillas. Add a little chili powder and a spoonful of salsa and turn your Minis into breakfast burritos.

[foxl]

oooh those sound good!

I could do a veggie version with fake canadian bacon or just, not!

[princesslinda]

I liked the idea of canadian bacon crust! I've made a similar recipe to this w/o the canadian bacon while on South Beach Diet and enjoyed it, as I could make a batch on Sunday, put in baggies in the freezer and grab and go. I'm not a morning person, so the easier the better.

[foxl]

I liked the idea of canadian bacon crust! I've made a similar recipe to this w/o the canadian bacon while on South Beach Diet and enjoyed it, as I could make a batch on Sunday, put in baggies in the freezer and grab and go. I'm not a morning person, so the easier the better.

For breakfasts I like my protein shakes (and so does my husband, now) ... but these could fit the ticket for snacks to keep in the freezer!

[Coppernob]

princesslinda, it is funny you should post a recipe today (it looks delicious by the way!) because I am making your slow cooker salsa chicken for dinner tonight. The smell wafting out of my slow cooker right now is wonderful. :)

[Granny Shanny]

Just one question . . . does anyone have actually experience with freezing a dish like these? My efforts to freeze egg dishes has always ended badly . . . cooked egg just gets rubbery & inedible. Help please!

[princesslinda]

I have frozen these in the past (w/o the canadian bacon bottoms) and they did well. I would make them on the weekends, and use them within a couple of weeks. I lay them down in the fridge the night before and they are thawed when I "zap 'em" in the microwave. Not rubbery at all.