Mini Breakfast Quiche – Silicone Baking Cups

When I received these Reusable Silicone Baking Cups from the New York Baking Company my first thought was ‘bummer I’m not eating muffins or cupcakes right now due to the Whole30 eating plan. How in the world was a going to try these colorful, easy to use and wash, baking cups when grains of all sorts are out of the picture?

As part of my new paleo eating plan, I’ve been experimenting with different breakfast options. During the last three weeks, I’ve made frittatas, veggie scrambles, omlettes, and casseroles in a variety of combinations. As I work hard making breakfast every morning, I’ve learned a few things about simple breakfast goodness. Instead of making muffins or cupcakes I could make my own mini breakfast quiche.

The basics of paleo quiche creation is simple. Pick the veggies you want, scramble up some eggs, mix and pour into a baking dish. Using these silicone baking cups made the entire process so much easier! The egg creation came out of the cups cleanly; making eating simple and clean-up even easier. I’m now obsessed with these little babies.

Paleo Mini Breakfast Quiche

Ingredients: (makes 12 mini quiche)

12 eggs
2 tbsp coconut milk
1 sweet potato
3 large mushrooms
5 slices of ham
3 tbsp of onions

Directions:

Pre-heat the oven to 350*
Place the baking cups on a baking sheet.
Wash, peel, grate the sweet potato.
Chop all the vegetables into small pieces.
Scramble the eggs and add the milk to mixture.
Use the shredded sweet potatoes to create the base level, filling the cup to about half full.
Sprinkle the rest of the vegetables into the baking cups, distributing them evenly between the cups.
Use a measuring cup to slowly add the egg mixture into each cup. (Pour slowly otherwise the eggs will overflow.)
Bake for 15-20 minutes or until the eggs on the top are fully baked.