Quiche Muffins

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Ingredients
Servings: Units:
Instructions
  1. Preheat oven to 165 C
  2. Grease or line a muffin tray – with 8 slots (bigger or smaller is fine – it’ll determine the size of your muffins at the end though!)
  3. Melt butter or ghee in a frying pan
  4. Throw onions & mushrooms into the frying pan until they’re caramelised
  5. Take frying pan off heat and add in the basil, sun-dried tomatoes and salt & pepper
  6. Crack the eggs into a small bowl and whisk until completely combined
  7. Whisk the cream into the eggs and season with salt & pepper
  8. Evenly divide the fried mixture amongst slots in your greased muffin tray
  9. Add in a little bit of spinach to each muffin slot, then some of the grated cheese
  10. Fill in each muffin slot with the egg mixture
  11. Top each muffin with the remaining grated cheese
  12. Bake in the oven for roughly 10-15 minutes – until eggs are firm, but not rock hard. The variation in time is due to the variation in muffin tin depth/size – so, just test it out!
  13. Serve warm, with a little ricotta or pesto – can also be stored in the fridge and eaten as a lovely snack.
Recipe Notes

Variations: You can fry a little bacon or chorizo and add it in for a little bit of a protein boost. Or, add in some smoked salmon before baking

Nutrition Information
There is no Nutrition Label for this recipe yet.
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