MINI QUICHES (egg muffins)
6 large eggs
3 egg whites
1 cup milk
ΒΌ cup grated cheese, such as cheddar or Monterey jack
Assorted fill-in ingredients: finely diced ham, bacon bits, chopped fresh or steamed broccoli, spinach-chopped, etc.
-Lightly oil the wells of a standard 12 muffin tin. Set aside.
-Whisk eggs and milk together until well blended. Pour into the muffin wells, dividing evenly. Sprinkle grated cheese, if desired into each.
-put small amount of desired fillers into each. Egg/veggie mixture should not exceed 2/3 full.
Bake 350 degrees for 18 minutes. But watch them, should be puffy and very slightly golden on edges. Let cool and remove carefully from tin. May be kept in refrigerator for several days. Microwave to heat up.
May be chopped up and put into small soft tortilla, add cheese and warm slightly to melt. Makes a great portable egg sandwich.