Breads & Breakfast
Quiche Muffins
from the 30 Day Gourmet Message Boards
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Makes:
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12 |
24 |
36 |
48 |
60 |
72 |
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Ingredients: |
|
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Cottage
cheese |
16
oz. |
32
oz. |
48
oz. |
64
oz. |
80
oz. |
96
oz. |
|
Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
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Milk |
1/4
C. |
1/2
C. |
3/4
C. |
1
C. |
1
1/4 C. |
1
1/2 C. |
|
Flour |
1/4
C. |
1/2
C. |
3/4
C. |
1
C. |
1
1/4 C. |
1
1/2 C. |
|
Baking
powder |
1
t. |
2
t. |
1
T. |
1
T. +
1 t. |
1
T. +
2 t. |
2
T. |
|
Salt |
1/4
t. |
1/2
t. |
3/4
t. |
1
t. |
1
1/4 t. |
1
1/2 t. |
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Sharp
cheddar cheese; shredded |
2
C. |
4
C. |
6
C. |
8
C. |
10
C. |
12
C. |
|
Bacon;
cooked & crumbled |
10
slices |
20
slices |
30
slices |
40
slices |
50
slices |
60
slices |
|
Onions |
1/4
C. |
1/2
C. |
3/4
C. |
1
C. |
1
1/4 C. |
1
1/2 C. |
Assembly
Directions:
Process
cottage cheese in a food processor until smooth.
Transfer to large bowl.
In medium bowl, beat eggs.
Add milk, flour, baking powder and salt to
eggs and mix until smooth.
Add egg mixture to cottage cheese and mix.
Stir in shredded cheese, bacon and onions.
Freezing
and Cooking Directions:
Pour
mixture into freezer bags to bake later.
Or, pour filling into large greased muffin
tins. Bake
at 375 degrees for 12-15 minutes or until edges are
lightly browned.
Cool and freeze in small freezer bags for
individual servings.
Wendy’s
Comments:
The “creamy” cottage cheese makes these richer tasting. I make these, among other times of the year, right before Christmas. We can either pop them in the microwave on a busy morning or I have also served these to guests with Christmas brunch.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.