19 June 2014

{freezer cooking} Quiche Muffins

I have aspirations of having a freezer full of yummy food to pull out at random for my family's eating pleasure.  I have yet to make this happen.  However, occasionally I do whip up an extra casserole or something to pop in the freezer so that it isn't completely bare in there.

This past week I decided that having something easy for breakfast would be nice to have around.  Something besides Eggos, you know.  

So I thought why not make up a batch of muffin-sized quiches and freeze those!  I have a great Quick Quiche recipe that works great (no crust needed!) and it turned out well in muffin form.  I also used my handy silicone muffin cups which made the whole process unbelievably easy.  I highly recommend these!  My mom gave me this set so I'm not exactly sure where they came from, but I know you can find them online.

Just one batch of the following recipe made 15 of these muffins!  

Quick Quiche
3 eggs
1/2 cup Bisquick mix
1/2 cup butter, melted
1-1/2 cups milk
1/4 tsp. salt 
Pepper, to taste
1 cup shredded cheese, your choice
1/2 cup or so of cooked meat, your choice (ham, sausage, bacon, etc.)
1/2-1 cup of veggies, your choice (onions, peppers, broccoli, mushrooms, 
spinach....the list is endless--steamed or sauteed veggies work best).
Mix eggs, Bisquick, butter, milk, salt, and pepper together very well.  
Stir in shredded cheese, any meat and veggies 
(although if you just wanted to keep it plain you can do that, too).  
Pour batter into your muffin cups (if using a muffin tin, I recommend
using foil liners).  Bake at 350 for 
25-30 minutes or until set and browned. 
Let cool for 10 minutes or so before removing.  
For freezing, I layered these in a Ziploc freezer bag with wax paper 
in between so they wouldn't stick together.  
(If you want to make one whole quiche, 
just pour this mixture into a pie plate and 
bake at 350 for 35-45 minutes).

Just take one out of the freezer and microwave for about 1 minute on defrost and 30 seconds at full power.

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