Make these delightful portable breakfast muffins your own by using your favorite add-ins with the eggs. Any kind of vegetable can be used and the bacon can be replaced with ham or cooked sausage. They keep well in the fridge for up to 4 days and are great for meals on the go. I like to serve them for dinner with a bowl of tomato soup and a salad.
Sunny Savory Quiche Muffins
5 slices cooked bacon, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 package refrigerated biscuit dough (10 biscuits)
1/2 cup shredded Cheddar cheese
1 cup frozen chopped spinach, thawed, excess water squeezed out
Set Sun Oven out to preheat. Spray the indentations of 10 muffin cups with cooking spray.
In a medium skillet, heat the oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Remove from heat and let cool slightly.
Flatten the biscuits into 5-inch rounds and line the muffin tins. Top the biscuits with silicone baking molds. Start baking the biscuit shells in the Sun Oven while preparing the filling.
In a large bowl, beat the eggs. Stir in the chopped bacon, sautéed onions, cheese, and frozen spinach. Season to taste with salt. Remove the biscuits from the Sun Oven. Remove the silicone molds and carefully spoon the egg filling into the shells. Do not over fill*. Return the muffin pans to the Sun Oven and continue baking until the egg fill is set and the shells are golden brown, 40 minutes to 1 hour.
Set pans on a rack a let cool for 5 minutes. Run a knife along the sides of each muffin and remove the tins. Serve warm or at room temperature.
*Trust me on this, you do not want to clean cooked egg off the bottom of your Sun Oven. If you have too much filling use the empty indentations to make one or two crustless pies.