Good Lifestyle

Of course, you used your muffin case to make blueberry muffins, or maybe pumpkin muffins when falling around. But if all you do with a muffin Tin is cooking cooking, you are seriously missing. These tin muffin quiches are so easy to do and put this dagger with good use.

You do not even need the cup lining of paper muffins for this recipe. Just spray the muffin tin with a nonstick cooking spray and a load in the quiche mixture. This easy recipe could not be simpler and more delicious.

In addition to being super tasty, thanks to potatoes, ham and a generous caregiver of Gouda Cheese, this recipe is also super nutritious.Eggs A dense nutritional power plant and their health benefits are too numerous to count.Eggs can give you more energy, Increase your immune system, lower your risk of heart disease and help protect your eyes. In addition, they are a good source of protein to keep you through the day.

Once you have tried these Tin Muffin Quiches, you will wonder what to make your muffin maker. Fortunately, there is no shortage ofTin muffin recipes There, the possibilities are infinite. Get ready to see this simple saucepan in a new light with this quiche recipe.

Nutrition:318 calories, 24 g of fat (7 g saturated), 510 mg of sodium

6 servings

Ingredients

Non-stick cooking spray
2 tablespoons of extra-virgin olive oil
1 cup of potatoes with finely diced red skin
1 little shallot, minced
3/4 TSP salt, divided
8 large eggs
1 cup cheese gouda smoked shredded
1/2 cup of 2% milk
1/2 black pepper teaspoon
1/2 cup of dice ham
1 (10 oz) frozen chopped broccoli package, thawed and well drained

How to do it

1. Preheat the oven to 325 ° F. Coat a 12 cup standard muffin tin with a cooking aerosol.
2. Heat the oil in a large medium heat pan. Add potatoes, shallot and 1/4 teaspoon of salt and cook, agitation, until the potatoes are just cooked, about 5 minutes. Remove from heat and let cool for 5 minutes.
3. Whisk eggs, cheese, milk, pepper and salt remaining 1/2 teaspoon in a big bowl. Stir in ham, broccoli and potato mix. Divide the mixture among the cups of prepared muffins.
4. Cook for 25 minutes or until the touch closes. Let stand for 5 minutes before serving.

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