Tonight, we have several church meetings and activities planned, so I baked up some dinner-on-the-go mini-quiche muffins for the family.
The only problem: these savory muffins taste *so* good that they might not make it past after-school snack time!
My kids prefer these quiches with cheese and bacon toppings, as pictured, but I’ve also had great success making them with diced zucchini, tomatoes, snapped beans–you name it–in place of the unhealthy cheese and bacon version pictured here. (My husband–who hates zucchini–devoured the zucchini version!).
Here’s how they look on the inside:
Here’s the recipe:
1 and 1/2 cups milk
3/4 cup of biscuit mix (Like Bisquick, or make your own)
1 and 1/2 teaspoons of salt
1/2 teaspoon of black pepper
1 pound potatoes, boiled until barely tender, then diced
1/2 a medium onion, chopped
1/3 cup of shredded cheese (can be Parmesan for veggie quiches, cheddar for bacon quiche, mozzarella for Italian-themed, or Monterey jack for salsa-topped huevos rancheros style)
Diced veggies, crumble bacon, or other toppings ,as desired
Whisk eggs, milk, biscuit mix, salt, and pepper. Stir in potatoes, onion, cheese, and other veggies as desired (save a few for toppings, to make the quiches look nicer).
Pour 1/3 cup of batter into regular-sized muffin tin cups that have been sprayed well with healthy cooking spray (I use olive oil spray). Top each cup with extra veggies or bacon, for appearances’ sake, if desired.
Bake at 425 (F) for fifteen minutes.