Muffin Pan Mini Quiches
Muffin Pan Mini Quiches with Spaghetti Squash, Broccoli, Bacon and Cheddar are going to breathe some new life into your breakfast world! They're low-carb and can be made ahead and reheated as needed.
Servings: 12
Ingredients
- Cooking spray
- 1 small spaghetti squash halved, roasted and shredded (approximately 3 cups)
- Salt and freshly ground black pepper to taste
- 1 medium broccoli crown cut into florets (you need to end up with approximately 2 cups)
- 1 cup shredded sharp Cheddar cheese
- 4 strips bacon cooked and crumbled
- 6 large large eggs beaten
- 1/2 cup 2% milk
- Dash of Tabasco sauce
Instructions
- Preheat oven to 375 degrees.
- Spray a nonstick 12-cup muffin pan with cooking spray. Season the spaghetti squash with salt and black pepper to taste. Divide it up equally into 12 portions and place each portion in a muffin pan, pressing it into the bottom and up the sides. Bake for 15 minutes. Let cool slightly.
- While the spaghetti squash cups are baking, bring a small saucepan of salted water to a boil. Cook the broccoli for 1-2 minutes. Drain well and coarsely chop.
- Place equal amounts of the broccoli, cheese and bacon in each squash "cup." Whisk together the eggs and milk and season with salt and black pepper.
- Pour an equal amount of the egg mixture into each muffin cup using a small ladle.
- Bake for 25 minutes or until set.
- Let rest in the pan 10 minutes. Run the dull side of a paring knife around each quiche, remove and serve.
Notes
MAKE AHEAD:
- Bake, cool and refrigerate.
- Reheat in a toaster oven at 350 degrees for 18-20 minutes or until heated through.
- Place in an airtight container and freeze for up to three months.
- To reheat from frozen, place in a toaster oven at 350 degrees for 22-25 minutes or until heated through.
Nutrition
Serving: 1 | Calories: 163kcal | Carbohydrates: 7g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 116mg | Sodium: 273mg | Fiber: 2g | Sugar: 3g