From Grandma Clark’s Family Cookbook
Prep: 10 Minutes | Cook: 18-22 Minutes | Bake: 375° | Makes: 6
4 Eggs, slightly beaten
1C Cottage Cheese
1/4 C Milk
2 Tbs Flour
1/2 Tsp Baking Powder
1/4 Tsp Ground Nutmeg
1/4 Tsp Pepper
1 1/2 C Shredded Gruyere
1/2 C Finely chopped fully cooked ham
3 Tbs Thinly sliced green onions
Spray six regular muffin tin cups with cooking spray.
In a large bowl, combine first seven ingredients. Fold in the Gruyere cheese, ham and onions. Fill muffin cups 3/4 full and bake 18 to 22 minutes until eggs are set. Cool for five minutes before removing pans to wire racks.
I only made a few changes when making this. I try to stay on budget when grocery shopping so I replaced the Gruyere cheese (it’s a little pricey sometimes although I am sure it would have made my mini quiches even better) with regular shredded cheddar. I also omitted the green onions. The mini quiches came out fluffy and delicious.
Because my husband and I are always on the go and trying to find different things to eat for breakfast that don’t involve a drive-thru window, I made a double batch. I froze half of the batch. Just wrap in plastic wrap, freeze and pop in the microwave for 30 to 45 seconds when you want one for breakfast.
This is a great recipe for making portable breakfast or a cute addition to a breakfast or brunch menu. It’s super easy and delicious.