How cute and convenient is this idea!  …And so easy to make!  Mini, muffin-sized crustless quiches were a hit in my house.  I served them for breakfast.  I packed some for my brother-in-law’s eight hour plane flight.  Put some in my kids lunch boxes and sent some with my husband for work. I also gave some to the family that I am a personal chef for.  Everyone loved them.
I can’t take credit for the idea.  I found it online from Cooking Light… but I did not follow the Cooking Light recipe of course since I don’t believe in cooking light.  I believe in cooking delicious!

Here’s how you make these Mini Crustless Quiches:

• Scramble 8 eggs (cooking light suggested 5 eggs and 3 egg whites)

• Add heavy cream.  I used half of an egg shell and filled it 8 times.

• Mix in Cheddar cheese or any cheese you like.

• Saute anything you want inside of them.  I sauted onion, garlic and mushrooms then later added crisp bacon and freshly chopped chard.

• Pour egg mixture into a dozen count muffin tin.

• Add sauted veggies.

• Add freshly chopped chard.

• Top with crisp previously cooked bacon (or sausage)

• Bake for 10 minutes at 425 degrees, until toothpick comes out clean.

• Cool slightly before eating.

Voila!  Gourmet on the Go!

Enjoy!

Your Sensible Girlfriend