1 tbls butter or margarine
1/2 cup finely chopped red bell pepper
1/4 cup chopped green onion (white and green parts)
3 large eggs
2 tbls milk
2 oz Cheddar cheese, coarsely grated (1/2 cup)
1/4 tsp salt
1/8 tsp ground black pepper
Preheat oven to 425.
Grease one tray of 24 mini muffin-pan cups (1 3/4- by 1-inch).
In a small saucepan, melt butter over moderate heat.
Add bell pepper and onion;
saute until soft, about 5 minutes.
Remove the pan from the heat and let the mixture
cool slightly.
In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper.
Stir in the bell
pepper and onions.
Spoon about 1 tbls of the mixture into each muffin cup.
(The
mixture will fill 18-22 cups.)
Bake until centers are set, 8 to 10 minutes.
Let the quiches cool for 1 minute.
Using a
knife, loosen the quiches around the edges and remove from the cups.
Arrange them
on a platter, and serve.
Has trace of carbs per piece.
Also I think the next time I make them I will add in some crumbled up cooked bacon.
Good for quick easy make ahead breakfast or a snack.
They last quite a while in the
fridge and were so easy to pop in the microwave to warm up.
by:
charly
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