These crustless egg muffins are quick to make and a pleasure to eat! Baked with seasoned champignons and shallots, as well as nourishing kale and cherry tomatoes, they are packed with vitamins and minerals, as well as tons of protein from the joint forces of the egg, Laughing Cow cheese, and shredded cheddar sprinkled on top. Pesto sauce makes a delicious addition and rounds out the savory Italian flavors. A low-calorie, low-carb and scrumptious breakfast or brunch recipe, these delectable morsels are not to be missed!
Italian Veggie Quiche Muffins
based on recipe from A Veggie Venture
makes 9 standard size muffins
- 1 shallot
- 1/4 tsp olive oil
- 1/2 tsp brown sugar
- dash cinnamon
- 3 champignon mushrooms
- pinch sage
- 4 cherry tomatoes
- 1 cup raw kale
- 1/2 cup plain almond milk
- 6 eggs
- 2 Laughing Cow Garlic and Herb flavor cheese wedges
- 3 tbs shredded cheddar cheese
- 9 tsp pesto
Preheat oven to 350 Fahrenheit. Line a standard muffin tin with 9 paper liners.
Roughly chop shallot. In a small bowl, combine shallot onion pieces, olive oil, brown sugar and cinnamon.
Spray a small pan with non stick spray. Pour shallot mixture onto pan. Cook until browned.
Remove from heat and set aside.
Roughly chop champignons. In small bowl, combine champignon mushroom pieces and a pinch of sage.
Cook champignons on pan until browned. Remove from heat and add to shallot mixture.
Cut each cherry tomato into 4 pieces. Tear kale roughly into small pieces.
In a medium bowl, beat eggs and almond milk. Add cooked shallots and mushrooms, tomato and kale pieces.
Add Laughing Cow cheese wedges, and use a fork to break them up and spread them throughout egg mixture.
Pour mixture into muffin liners, filling each one about 3/4 full.
Bake for 20 minutes. Then remove from oven to sprinkle with shredded cheddar and top with pesto.
Return to oven for another 2 minutes or until a cake tester inserted into the center of a muffin comes out clean.
Serve warm – good morning!
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