Thursday, June 4, 2015

Breakfast Cupcakes


If you enjoy having quiche or omelets on occasion...here's a crustless quiche that is made in a muffin pan. Though my recipe called for a crust made of shredded hashbrowns and baked until golden...I decided to stir the hashbrowns in with the rest of the ingredients (just like Betty's farmer sausage quiche in the original Mennonite Girls Can Cook cookbook)....and it worked like a charm!

  • 6 eggs
  • 2/3 cup milk (or half and half)
  • 3/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 12 slices bacon, crisply fried and crumbled
  • 3/4 cup of finely chopped sweet peppers (red, green or yellow)*
  • 1/4 cup minced red onion or chopped onion greens
  • 1 1/2 cups frozen hashbrowns (defrost slightly to eliminate large chunks)
  • 1 cup white cheddar cheese, shredded (or your favorite cheese blend)
*Substitute veggies as to preference. Mushrooms and spinach are also great additions.

  1. Heat oven to 350°F. 
  2. Generously oil 12 muffin cups.
  3. Best eggs slightly; add milk and seasonings and blend well.
  4. Stir in remaining ingredients.
  5. Spoon egg mixture into prepared muffin cups.
  6. Bake until golden brown or toothpick inserted in center comes out clean...about 15 minutes.
  7. Cool several minutes...then carefully run a knife around the outside of each muffin to loosen. 
  8. Lift onto plate with a fork. 
These are great fresh from the oven...or re-heated the following day.