Here is my version:
Crustless Mini Quiches
Makes 16-18 (my pan size made 18)
12 Large Omega 3 or other cage free, vegetarian fed, etc eggs
8 slices of bacon chopped and precooked
1 large carrot grated
1 large handful of spinach chopped finely
3 mini red bell peppers (or a couple tablespoons of a whole one), diced
3 mini yellow bell peppers (or part of a large one), diced
1/2 cup of chopped broccoli florets
2 green onions (or more if you like a strong onion flavor), chopped finely
1 chicken breast precooked with salt and pepper, diced (or any leftover meat, I just had this in the fridge)
Preheat your oven to 350 degrees. Combine all of your ingredients and beat on high till frothy with electric mixer. Grease muffin tins with coconut oil liberally and pour in mixture 1/4 per muffin cup. Making sure to keep stirring up those goodies so they don't sink to the bottom while your filling your muffin cups. Bake at 350 degrees for about 20-25 minutes depending on your oven and muffin pans. Remove from oven and allow to cool for a few minutes, then run a knife around the edges to loosen, remove and eat warm or allow to cool completely to store for later.
These are a great grab and go breakfast or post WOD snack, make them ahead on the weekend and just warm up in the morning and go.
Post comments on your favorite versions to share with others. We would love to hear from you.
Vegetables prepped and ready to go.
Bacon browned and looking yummy!
All the ingredients minus the eggs, mixed together and looking good!
Beat until nice and frothy.
In the pan and ready to go in the oven.
In the oven to bake for 20 minutes or so.
Ready to eat!