I made a couple batches of these mini dairy free crustless quiche’s today and they were a hit. These little buddies will be my grab-n-go breakfast for the next few days thanks to my jam packed schedule. Toss a few in the wav for 30 sec and bam! Breakfast is served.
Ingredients:
- 10 Eggs
- 1 cup coconut milk (or half-and-half cream)
- 1 cup of broccoli finely chopped
- 8 slices of cooked bacon chopped
- 2 mushrooms chopped (I used crimini mushrooms but any will do)
- Coconut oil for greasing the pan (or butter)
- Muffin pan (regular size)
How to make it:
- Preheat oven to 350 fahrenheit
- Whisk eggs then incorporate coconut milk
- Oil each muffin cavity
- Distribute the bacon, mushroom, and broccoli evenly into each cavity
- Fill each cavity with egg/coconut milk mixture
- Bake for 20-25 minutes or until slightly brown
- Allow the quiche to cool for 5 minutes before removing from the muffin pan
Makes 12 muffin size Dairy Free Crustless Quiche’s
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