Breakfast Quiche Muffins
Breakfast Quiche
Servings: 12 quiches
This is a great recipe, because they are delicious, and even if you’re sharing them with your family, you can have several days of breakfast made ahead of time. Or you can make them as mini-muffins and serve as a warm appetizer. The langostinos make it special enough for a holiday breakfast or brunch. Mix it up and use sausage or ground turkey instead of langostinos.
Ingredients:
1 Tbsp coconut oil to grease muffin tins
8 eggs
8 spears asparagus, steamed and chopped into
½” pieces
8 sundried tomatoes, chopped
8 leaves fresh basil, minced
6 ounces langostinos, chopped (I buy these
frozen at Trader Joe’s)
½ cup coconut milk
Directions:
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Preheat oven to 350 degrees F and grease muffin pan with coconut oil
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Break eggs into a large bowl, add coconut milk and beat with a whisk. I find I have clumps of coconut flour if I try to mix it into the large bowl of eggs. To avoid this, remove a small amount into a smaller bowl and mix in the coconut flour with a whisk. Add back to the large bowl and mix together with whisk.
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Fill each muffin1/2 full of egg mixture. Place asparagus, sundried tomatoes, basil and langostinos – this ensures that each muffin gets its fair share of the good stuff.
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Fill muffins with remaining egg mixture.
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Bake for 20 minutes or until done.