Position rack in center of oven; preheat to 325°F. Coat a nonstick
muffin tin generously with cooking spray. Cook meat and vegetables in a
pan with oil until browned.
Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture
evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of
the meat/vegetable mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on
a wire rack for 5 minutes. Place a rack on top of the pan, flip it over
and turn the quiches out onto the rack. Turn upright and let cool
completely.
Make Ahead Tip- Individually wrap in plastic and
refrigerate for up to 3 days or freeze for up to 1
month. To reheat, remove plastic, wrap in a paper
towel and microwave on High for 30 to 60 seconds.
Originally Submitted
6/5/2013
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