Breakfast is the most important meal of the day we’re told. Making breakfast from scratch each morning isn’t very realistic for most of us with busy lives. I’ve been making crustless quiches for the whole week on Sunday afternoons and and one of my favorite version is the one made using leftover collard greens.
Top the quiche with a little green salsa and start the morning right.
Ingredients:
- 12 large eggs (sounds like a lot, but it’s really one egg per quiche)
- ¼ cup water
- ½ tsp. each salt and pepper
- 1 cup leftover Bacon Collard Greens
- 1 cup shredded sharp cheddar cheese
Directions:
- Preheat the oven to 350 degrees.
- Generously coat a 12-muffin pan with cooking spray.
- In a large mixing bowl, whisk the eggs with the water, salt and pepper until fully blended, about 1 minute.
- Divide the leftover collards among the 12 muffin cups. Pour an equal amount of the egg mixture into the muffin cups over the Collards. Sprinkle the cheese equally over the egg mixture.
- Place the muffin pan on a sheet tray to catch any drips and bake for about 25 minutes, or until the egg is set and not giggly.
- Let the quiches cool in the pan for about 5 minutes then unmold and let cool completely. Store in an airtight container.
- To reheat, place two quiches on a plate, cover with a paper towel and microwave for 60-90 seconds.
Makes 6 servings (2 quiches each).
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