Recipe by Chris Denzer
"Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter."
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olive oil, divided, or as needed
crumbled feta cheese
These were good. Mine only took 15 minutes to cook through. I didn't use feta but chose grated Parmigiano Reggiano instead. I added a bit of cream to the mixture and this probably explains why mine fell once taken out of the oven. They puffed up wonderfully, then plop! But they were still nice to eat. I used 1/4 cup of "batter" for each tin and came up short so I tossed in two more eggs and that made 12 muffins exactly. Next time I will cut down on the onion, maybe a 1/4 cup is sufficient. Thank you Chris Denzer for sharing your recipe.
I just made this yesterday for the first time and I was feeling a little lazy so I didnt cook vegetables or anything. I also used what I had on hand. 1/2 yellow pepper, 1/2 red pepper, 1 med onion, thawed spinach squeezed dry and a few sauted muchrooms that I had as left overs. I also added salad cheese (similar to feta). Salt and pepper. I didnt have bacon, but that could only make it better. I used a hand mixer to beat the eggs. The cooking time and heat was perfect for me and they looked pretty and stayed puffed. Since I didn't cook the vegatables the muffins were very moist.
Great option for satisfying weekday breakfast. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
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