Description

Crustless Mini Quiche, Starbucks Egg Cups…call them what you like but they are delicious! These little SCD legal, protein powerhouses make an easy grab and go breakfast, snack or lunchbox stuffer.

Ingredients

Scale

10 large eggs

1 package (7.5 oz) Farmer Cheese (Dry Curd Cottage Cheese)

1 cup grated cheese (cheddar, swiss or other cheese of choice)

1 cup homemade savory turkey breakfast sausage, sugar free no additive ham or other protein

1/4 onion- chopped and sauteed

1 1/2 cups chopped spinach

2 green onions- chopped (optional since there if using sauteed onion)

1/4 tsp black pepper

1/4 tsp salt

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Instructions

Heat oven to 350 degrees.
Prepare a muffin tin with silicone liners, parchment paper liners or grease very well. (I always use silicone liners and these cups pop right out.)
Chop onion very small.
Heat olive oil in a skillet and sauté onion until soft and golden.
Add eggs, Farmer Cheese, salt and pepper to a food processor. Process until smooth.
Divide protein of choice, shredded cheese, spinach and onions among 16 lined muffin cups. (I do this to make sure every mini quiche has an equal amount of deliciousness!)
Fill each muffin tin with the egg and farmer cheese mixture.
Bake for 15-20 minutes until the mini quiches are set, golden and firm to the touch.
Store in an airtight container in the fridge for 3-4 days.

Notes

To save time, this can also be made in a single 8×10 baking dish. Increase bake time to 25-28 minutes or until the center is set and the top is golden.

Quiches can be frozen and reheated.

Prep Time: 15 minutes
Cook Time: 20 minutes