MINI QUICHE EGG MUFFINS

…Talking about Muffins…. I have an affinity to the word ‘Muffin’ – It was the endearing nickname my father gave me. Probably because at certain times in my childhood I resembled a muffin – But that was before I embarked on my low-carb lifestyle, and I haven’t resembled a muffin ever since.

Egg muffins are a kind of mini crustless quiche made in a muffin pan. The great thing about these is you can let your creativity run away with you, using all kinds of leftover ingredients (or specially prepared ones) to create wonderfully tasty bite-sized appetisers / snacks / canapés / nibbles or whatever you want to call them. They are easy and simple to make and almost impossible to make a mess of.

MINI QUICHE EGG MUFFINS

Egg muffins are a kind of mini crustless quiche made in a muffin pan…

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Recipe by Michelle

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Course: SnackDifficulty: Easy

Servings

4

servings

Total time

40

minutes

Ingredients

• 6 Eggs

• Whatever you can find in the fridge: Bacon, Cheese, Feta… Leftover Cauliflower Rice, Onions, Tomatoes, Peppers etc…

• Seasoning – Salt and Pepper

Method

• Preheat oven 180C
• Whisk the eggs, season well with salt & pepper.
• Grease a muffin tin and fill with chosen ingredients.
• I made:
  Cheese & onion
  Cheese & tomato
  Bacon
  The leftovers from yesterday’s stuffed peppers: cauliflower rice/chopped onion/garlic/peppers/zucchini – THESE were the most delicious!
• Bake in the oven for 15-20 minutes until cooked

Notes

• MACROS: Approximately 0.5g Carbs per Serving

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