Quiche Muffins

• porcje: 24 servings
• czas aktywny: 5 minutes
• całkowity czas: 50 minutes

Składniki

12 eggs (lightly beaten, see note 1)

1 cup milk (see note 2)

Salt and freshly ground black pepper

2 pie crusts (thawed, homemade or from 1 box store-bought)

8 ounces cooked ham (diced, about 1 cup)

8 ounces shredded cheddar cheese (about 2 cups)

2 scallions (thinly sliced)

Wskazówki

Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Unroll pie crusts. Using a 3-inch round cutter, cut 12 rounds per crust (you may have to re-roll the pie crust to get all the rounds). Press into prepared muffin tins.

Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffins. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top.

Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.

Wartości Odżywcze

• Kalorie: 151 kcal
• Tłuszcz Całkowity: 10 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 98 mg
• Sód: 276 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 8 g