Breakfast Muffins for The Blue Belle Inn's "Quiche in a Cup"
8 oz. sausage, browned
1 medium onion diced and cooked with sausage
2 cups hash browns, thawed
1 1/4 c. cheddar cheese, shredded
1/2 c. milk
1 c. Parmesan Peppercorn or ranch dressing
3 TBS. flour
6 eggs, beaten
Whiskallingredients together; pour into sprayed jumbo muffin tins. Fillcups tothe top. Makes 20 - 24 regular muffins, or 8 - 12 jumbomuffins. Bake at325° 15-20 min. Remove from muffin tins and cool on arack. The muffinsfreeze nicely & reheat in minutes. We serve thejumbos on a circleof puff pastry in my Grandma's antique tea cups andcall it Quiche in aCup.
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Comments: 23
I'm going to remember this one!!
You can also use ground turkey or turkey sausage in the quiche, although I like the very lean pork sausage we get locally.
For our purposes, at the B&B and restaurant, we find that 99% of our customers turn down or don't choose low fat options while they're here, since they are here to splurge on a special occasion. I'm sure many of these same people, at home, watch their salt and fat intake.
So our perspective is a little different than it might be if we were cooking for our families or ourselves. We make our signature Creamy Raspberry dressing with no-fat yogurt now instead of sour cream like we used to, which we use for our Very Berry Salad, a low fat, healthy option from our lunch menu, so we try to think of our customers health when we can do so without sacrificing flavor, but ultimately, our first priority is to have these taste as good as they possibly can. It's a fine line.