Brunch! Mini Quiche Cups and Spicy Skillet Potatoes

I love brunch! It is always so filling and flavorful. I have always wanted to make these egg cups, and have tried a number of different recipes for it in the past. This time I adapted the recipe found on this blog, and it turned out great! The recipe called for heavy cream, but this can very easily be replaced with milk. I consider myself a dairy reducer and make as many vegan choices as I can, but once in a while I do enjoy a good traditional brunch. 🙂

The best thing about these muffin cups is that they stay for a few days in the refrigerator quite well. I packed the cups with a number of veggies: peppers, onion, broccoli and spinach and topped with just a little bit of sharp cheddar.  On the side was spicy and delicious breakfast potatoes! So easy to make and so delicious. I hope you enjoy it as much as I did!

Mini Quiche Cups

You Will Need:

  • 12 eggs
  • Veggies: 1 cup broccoli florets,   1/2 medium onion, a few handfuls of spinach,  1/2 large red pepper, diced finely (you can add any veggies you like)
  • 3/4 cups milk
  • Grated sharp cheddar (can easily be optional)

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To Prepare:

  1. In a pan, saute 1/2 medium red onion for a few minutes, add in red pepper, broccoli, saute for a few more minute, add salt  and chopped spinach at the very end and remove from flame. Allow this mixture to cool.
  2. Preheat the oven to 375 °
  3. In a large mixing bowl, combine milk and eggs and whisk, add the cooled veggies. I used milk instead of heavy cream, but heavy cream will allow for a slightly fluffier consistency.
  4. Using a greased 12 cup muffin pan, ladle the mixture into the cups evenly.
  5. Top the cups with cheese.
  6. Bake for 20-25 minutes. I usually stick a fork into it to make sure the cups are firm, and then remove.
  7. Allow to cool and serve! Hint: Tastes awesome with salsa.

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Skillet Potatoes:

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You will need:

  •  4 red potatoes,  diced into cubes
  • 1 med onion, and 1 red pepper, chopped into large chunks
  • 2 serrano chilies (seeded if you like less heat)
  • Paprika
  • 2 cloves of garlic
  • Pepper
  • Scallion for garnish

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dsc_0024To Prepare:

  1. Saute onion, chillies and pepper  in a skillet
  2. Grate in 2 cloves of garlic
  3. Add 1 tsp paprika and season with salt and pepper to taste
  4. Add potatoes, stir and reduce flame to medium.
  5. Cover, and cook for 10-15 minutes, stirring occasionally. This is one of those dishes where it’s ok for the bottom to char a little bit, it adds flavor.
  6. Once the potatoes are cooked through, season with scallions and serve!

Makes 4-5 servings

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5 Comments

  1. Roula says:

    I made these today and they turned out great! I included diced potatoes in the veggie mix, so the recipe called for less eggs. I also put the cooled veggies in the pan first, then poured in the egg mix. This helped distribute the veggies evenly and make less of a mess. Thanks for another repeatable recipe!

    • stufftdc says:

      Hi Monica! I used grapeseed oil for this recipe. It has a mild flavor and all the nutritional value of olive oil. But feel free to use any vegetable oil of your choice. 1-2 tbsps should do! You can always add more if it feels dry.

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