Ruth’s Banana Muffin Recipe

Quiche Muffins

Quiche Muffins

Quiche Muffins are going to be your new weekday BFF: Break-fast Friend. You can even make a big batch and freeze them; they reheat in just a few minutes, in the oven or microwave. You can also leave out the crust in case you're watching carbs.

Course Breakfast

Cuisine American, French

Keyword eggs, quiche

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 24 servings

Calories 195 kcal

Ingredients

• 12 eggs lightly beaten
• 1 cup milk
• Salt and freshly ground black pepper
• 1 box refrigerated pie crust (2 crusts)
• 8 ounces diced cooked ham
• 8 ounces shredded cheddar cheese
• 2 scallions thinly sliced

Instructions

1. Preheat oven to 375 degrees. Coat two muffin tins with nonstick spray. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 
2. Open and unroll one pie crust. With a 3-inch biscuit cutter, cut 12 rounds (or cut as many as you can and re-roll to cut additional. One crust will yield 12 3-inch crusts). Repeat with second crust and press into prepared muffin tins.
3. Place one tablespoon each ham and cheese into each muffin. Divide scallions evenly among all muffin cups. Pour egg mixture evenly over all 24 cups, filling to within 1/4 inch of the top. 
4. Bake at 375 degrees or until golden brown, about 25 to 30 minutes (remove a few to check that the crust is cooked completely on the bottom). Cool slightly and serve warm.

To freeze the muffins:

1. Cool and transfer to a single layer on a plate. Freeze until solid, at least 30 minutes, then transfer to a freezer-safe bag. Freeze up to 2 months.

To reheat the muffins:

1. Preheat oven to 400 degrees. Bake them straight from the freezer, about 5 to 10 minutes.

   
   

   **Recipe from Culinary Hill website - https://www.culinaryhill.com/quiche-muffins/