Since I started on my KETO journey I have been seeing egg “muffins” all over Pinterest. I have been wanting to make them for a long time and today was the day. Now I am kicking myself for not making them before now.
Options…Options and more Options
In my book options are always a good thing. I wanted to have something that everyone would like so I went with a bacon option, a sausage option and an all veggie option with bell peppers. In each option I added in chopped spinach and chopped onion. Personally all were SO GOOD, but the bacon was my favorite… everything is better with Bacon right?
Next time I am going to do a ham and swiss option and a veggie option with sautéed mushrooms. Really though the possibilities are endless. You could use leftover chicken or steak, or roasted veggies from dinner the night before. Have fun with it and let your imagination soar.
Don’t Forget the Cheese
As in any good quiche there is cheese and more cheese in each bite. For this go around I used monterey jack cheese. I love how it melts and the little bit of bite it brings to each bite. Like I mentioned above I want to sue swiss with ham next time and also I want to try a sharp cheddar with roasted broccoli…now I am getting hungry.
Whatever cheese you choose to use make sure you mix some into the egg mixture and reserve some for on top.
The perfect bite
By making this quiche in a muffin tin not only are they adorable, but they are also the perfect serving size. Each little muffin is only 1 net Carb (based on the ingredients I used in the recipe) making these a perfect low carb breakfast, brunch or snack.
Each one is loaded with tons of flavor but without a ton of guilt… now that is a WIN WIN.
It is Quiche Time