Preheat oven to 350°F. Coat 12 nonstick (1/2-cup) muffin cups with cooking spray (see Tip).
Whisk eggs, egg whites and buttermilk (or milk) in a large bowl. Stir in scallions, cheese, bacon and 1/2 teaspoon pepper. Divide the egg mixture evenly among the prepared muffin cups.
Bake until the eggs are cooked and beginning to brown on top, 25 to 28 minutes. Run a knife around edges to loosen the quiches from the cups.
Tips & Notes
Make Ahead Tip- Wrap each quiche 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.
Equipment- Muffin pan with 12 (1/2-cup) muffin cups
Use a good quality muffin tin or muffin liners.
Per serving- 268 calories; 13 g fat (4 g sat, 7 g mono); 202 mg cholesterol; 13 g carbohydrates; 25 g protein; 4 g fiber; 677 mg sodium; 915 mg potassium.
Nutrition Bonus- Vitamin A (90% daily value), Vitamin C (60% dv), Folate (46% dv), Calcium (40% dv).
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