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the low carb way

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Crustless Mini Quiche

Posted by Solitary Dancer on May 17, 2007

This is kind of like “Breakfast on the Run” with veggies.

Crustless Mini Quiche

INGREDIENTS:

3/4 cup cooked broccoli (chopped)
12 slices cooked bacon
1 cup shredded cheddar cheese, any variety
6 eggs
1 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350. Spray muffin cups lightly with Pam.

2. Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don’t end up in layers when your quiche is done.

3. In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.

4. Note: these will puff up a lot in the oven, then shrink back down as they cool.

5. These can be refrigerated and microwaved, works well for a fast breakfast.

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