Mini Corn Quiches
Yield: Makes 8
Make mini ham, egg and corn quiches for an on-the-go breakfast or lunch, or as snacks to fuel your day!
Preheat oven to 350Â° F.
Remove crusts from sandwich bread and gently roll out the bread slices to about 1/4-inch thick. Lightly butter one side of each bread slice. Line 8 muffin cups with bread slices, buttered side down, trimming the overhang, as needed.
Evenly divide corn, ham, chives and cheese between each muffin cup. Whisk eggs with salt and pepper, and divide between each muffin cup. Bake until eggs are set and lightly golden, about 15 minutes. Let cool 10 minutes before serving or refrigerate and serve chilled.
Each quiche: 170 cal, 8g fat (3.5g sat), 170mg chol, 460mg sodium, 14g carb, 2g fiber, 2g sugars, 11g protein
Recipe by, PCC Chef