Crustless quiche in muffin tin

okay cookie easy breakfast of leftovers and whatever we could find this is my favorite muffin pan of all time it's gigantic and it has these pop-up bottoms so that nothing gets stuck and they're deep they're too easily 2 inches deep to Anna Mae must be 3 inches wise and the thing I like about these pans is that they are the sides are completely upright so regular muffin tins are served on ankles this is not any much service I've lost my fillings so I'd leftover bacon I fried it up with a leftover baked potato from yesterday and a little bit green onion so I always work on one side I don't know how many muffins I'll get it I don't have enough muffins I mean it'll quiche things I'm gonna get I love these because the the thing I liked about them being this big is that you can cut them up when they're cold and put them in sandwiches they're fabulous in toasted sandwiches Westerns fabulous so one two three four five six we're gonna get eight because I like to be generous with the fillings it's too short to be skimpy with the fillings steamed ups broccoli I buy the frozen and throw it in front pan a little bit of water in there shift it around i buy the cuts as well because they're better value than the florets and the stems have I think more flavor so don't be wasting your money on the florets get the cuts and it's already cut up like this that I haven't trimmed ease it off the side of a arch and it's whatever value in my opinion that keep broccoli every day so comforted I don't use empty I'm the world's worst divider as well as is evident by my breads and my rolls alright then you start dippy in the moat and you hope you don't run out of filling because you know you did it on a videotape this is seven eggs by the way I have returned I did two more eggs so in my eggs I put a little tiny bit of milk could not much mostly in a little bit of water and then salt pepper herbs de Provence and thyme which is my favorite herb if I was going to have a favorite child time would be it where is lunch one of the rare times that I like to use the pre-shredded cheese opens at 375 and they're great hot - they're great cold they're great as I said sliced they freeze really well and then you can just throw them in a toaster oven or something okay I think we're done I'll show you when they come out and I do cook them up on the sheet tray just in case you know of oozing but we won't have any today all right I'll meet you back here in about 20 ok here we go yes straight out of the oven I didn't have cooking them probably 25 25 to 28 minutes cuz he's a very deep remember so they're beautiful they get puffy and this one's gorgeous one and I just use a butter knife these are my favorite they're British I search for them on eBay I have way too many of them but it makes me happy so because of those bottoms just pop up all you need to do is sort of put your knife down the side and as soon as the whole muffin that's not a muffin the whole little quiche thing moves then you know that once they've cooled down a little bit you can just pop them up from the bottom so I'm going to let them cool a couple minutes in here yeah all right I'm gonna let them cool a couple minutes and I'll come back and I hope they are anyway so they shrink I mean you know a little bit this is not too hot so you can see just pop it up and lift them right out I love this band okay you see they're all nice and brown oh I forgot to tell you I cooked them on the very bottom rack because they're sitting in a on a sheet pan and I like them to have some colorful around the edge these are probably still a little bit C these are a nice meal size I will probably make hollandaise just to be ridiculous you see look at these beautiful things see they've got nice brown color they're tall they're 2 inches tall which one I don't see some of them come out with their with the little bottoms on top are attached and that's fine there's another one so super delicious easy substantial you see I don't like the muffins that little quiches that people do muffin tins a little itty bitty ones because you have to eat 75 of them to be to be full and this is a nice meal my husband will probably eat too actually my son would probably eat too as well I'm making some crusty rolls at the moment the dough is rising because I'm going to maybe later on or actually maybe tomorrow with when these are cold leftover you can slice them cuz they're big enough probably slice that maybe two maybe three and put it in a sandwich Oh crazy delicious and we'll look and say oh I forgot which one was mine I think this one with all the broccoli in it seal it with a bacon open look at that dee-licious and it stays in the order so got potato and bacon on broccoli I should probably take about oh there's nothing wrong there at all so you get a great big muffin pan make these things everybody loves them you know where the pastry or dough or anything leftovers eggs breakfast brilliant I'll put the dimensions on the blog Tracey cooks Austin anyway I have to go eat breakfast now

Channel: Tracy Cooks in Austin

Views: 381,977

Keywords: YouTube Editor, muffin, egg bite, muffins, egg muffins, crustless quiche, quiche, mini

Id: AelyJwT8APE

Length: 8min 35sec (515 seconds)

Published: Sat Oct 15 2016