Quiche Cups

Several years ago, I tried following the South Beach Diet plan.  At that time, I was perusing the South Beach diet book and found a recipe for veggie quiche cups.  They used Egg Beaters and spinach.  You baked them in muffin tins and stored them in the freezer.  I loved them because they were very easy to reheat on busy mornings.  As I'm now trying to shed some baby weight, I've been looking for some low carb recipes and more specifically low carb breakfast recipes.  The South Beach recipe was the first to come to mind.  Then, a friend of mine shared a recipe for Breakfast bites and I tried that one but didn't have all the ingredients on hand so I had to improvise a little.  They also required a mini muffin pan and the batch I tried stuck to the pan terribly.  Still delicious, but it was a big mess!  After that, I began thinking about the South beach recipe and decided I would go back to that portion size (and the standard muffin pan I'm accustomed to using without anything sticking) and try to incorporate what I tried with the Breakfast bite recipe.  The combined attempt turned out great and I will definitely be making more of these for the freezer!  With a 2 month old and 2 year old, this momma has little time to cook in the morning!!

Did I mention these are super easy????

Start by heating 1 T. of butter in a skillet and then adding 1 cup of onion seasoning blend.  If you've never tried the onion seasoning blend, you can find it in the freezer section.  It is a frozen blend of onions, celery, red peppers, and parsley.  Cook mixture 3-4 minutes or until onions are tender.

Add in 4 slices of chopped deli ham and cook for about another minute.

Allow the mixture to cool slightly (about 5-10 minutes).

In a mixing bowl, combine 6 eggs, 1/2 tsp. Italian seasoning blend, 1 cup mozzarella cheese, and pepper to taste.  Add in cooled skillet mixture.

I used an 1/8 cup measuring cup to ladle the mixture into a prepared standard 12-cup muffin tin. 

I baked them at 350 degrees for 20 minutes. Note:  I used a dark nonstick pan so you may need to adjust your cooking time.  Make sure the eggs are set before removing from oven.

 Store them in the fridge for 2-3 days or place them in ziploc bags and lay flat in the freezer.  From refrigerated state, I heated mine for 30 seconds in the microwave.  From frozen, it takes about a minute.

Quiche Cups

created by me with inspiration from the South Beach Diet and The World According to Eggface

1 cup frozen onion seasoning blend
1 T. butter
4 slices deli ham, chopped
6 eggs
1/2 t. Italian seasoning
black pepper to taste
1 cup mozzarella cheese

Cook onion blend in butter in skillet over medium heat until onions are tender.  Add in ham and cook another minute.  Cool mixture for 5-10 minutes.  In the meantime, preheat oven to 350 degrees.  In a mixing bowl, combine eggs, Italian seasoning, black pepper, and mozzarella cheese.  Add in ham/onion  mixture and stir until combined.  Ladle 1/8 cup of mixture into each cup of a prepared standard 12-cup muffin tin.  Bake at 350 degrees for about 20 minutes or until eggs are set.

Shared on:
Everyday Mom's Meals
Recipes for My Boys
Gooseberry Patch Recipe Roundup