CLAUDIA'S LOW FAT SPINACH & BACON QUICHE MUFFINS
I've been perfecting this recipe since having something similar at Panera Bread. The garlic in it is not to be overwhelming - just a kiss of garlic. Garlic lovers, please resist the temptation to double the garlic. This recipe will knock your socks off, as is! So delicious! Great for freezing.
Provided by Claudia Dawn
Categories Breakfast
Time 40m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Saute onions & garlic in olive oil, 1 minute.
- Add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. Drain. (I like to blot with a paper towel to get out all the excess grease.).
- Combine cream cheese, Eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
- Add salt & pepper to taste to egg mixture.
- Add bacon mixture, green onions, cheese and spinach to egg mixture.
- Unroll crescent rolls.
- Working with ¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. Cut into fourths.
- Place ¼ into each muffin cavity to form 1 muffin. Press up in muffin tin to fully line the muffin cavity.
- Repeat with remaining crescent rolls.
- Bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
- When slightly cooled, run knife around muffin to release. Serve or store for later use.
- Cool completely before storing in Ziplock bag.
- When ready to serve, place muffin on plate and reheat in microwave.
- Yield: 16 muffins.
MINI BACON QUICHE MUFFINS
Mini bacon quiche muffins are a quick morning breakfast idea without the crust.
Provided by Lorena Sestayo
Categories Crustless Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
- Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
- Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
- Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
- Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
- Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 2.7 g, Cholesterol 105.9 mg, Fat 11.3 g, Fiber 0.5 g, Protein 9.7 g, SaturatedFat 5.3 g, Sodium 319.5 mg, Sugar 1.5 g
CRUSTLESS BREAKFAST QUICHE MUFFINS
Really, after you have the quiche mix down you can replace the other ingredients with whatever you like. My husband happens to like the sausage and cheese. Weight Watchers: 3 points per muffin when using low fat sausage, cheese and baking mix and fat free milk.
Provided by Erindipity
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Brown sausage, breaking with a spoon. Drain well.
- Mix egg, milk and baking mix. Season with salt and pepper.
- Divide egg mixture between 12 greased muffin tins.
- Divide sausage between muffin tins and cover with cheese.
- Bake 15-20 minutes or until tooth pick inserted comes out clean.
- Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.
Nutrition Facts : Calories 169.9, Fat 12.8, SaturatedFat 5.1, Cholesterol 72.3, Sodium 374.2, Carbohydrate 5.6, Fiber 0.1, Sugar 0.7, Protein 7.6
BACON SPINACH MUFFINS
A new addition to my repertoire, these rustic muffins with just a touch of feta cheese are very popular already. They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying!-Rebecca Lindamood, Belfast, New York
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
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