![]() If desired, garnish with additional strips of red pepper. oven for 25-30 minutes or until puffed and a knife inserted near the center of each comes out clean. Do not OVERFILL or quiches will overflow.) Place on a baking sheet. (Note: You may have leftover egg mixture. In a medium mixing bowl, stir together egg products, evaporated skim milk, thyme and black pepper. ![]() Drain well sprinkle cooked vegetables over cheese in muffin tins. In a small covered saucepan, cook the broccoli, ½ cup bell pepper strips and the scallions in a small amount of boiling water about 3 minutes or until crisp-tender. Carefully press 1 biscuit into each of 10 cups in muffin tin, flattening firmly with fingers to form the crust of the quiche. Spray 12 count muffin tin with nonstick coating. carton refrigerated or frozen egg product, thawed (about 1 cup)Īdditional thin strips red bell pepper, optional ½ cup shredded reduces-fat Swiss, Cheddar or mozzarella cheeseġ 8-oz. Pair them with fresh fruit and assorted teas for a festive spring meal without the fuss.ġ 10-count tube (7.5 oz. ![]() Featuring a quick biscuit dough crust, they only require a few minutes of prep time. ![]() Either way, these little quiches are easy to make and even easier to make disappear. Rise and shine with the perfect breakfast bites! Or, relax a little and serve them for a later brunch.
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