Mini Grit Crust Quiche Cups
Mini Grit Crust Quiche Cups are everything you need in a portable little breakfast treat that can be customized with your favorite fillings.
Servings: 12 cups
Ingredients
- Grit crust:
- 1 cup corn grits
- 3 cups water
- 2 ounces softened cream cheese
- ½ tsp. garlic powder
- salt & pepper to taste
- Filling:
- 1 tbsp. butter
- ½ tbsp. olive oil
- Medium yellow onion chopped
- 3 cloves garlic finely diced
- 4 ounces mushrooms any variety
- 1 cup chopped kale hard stem removed
- Egg part:
- 7 eggs
- ¼ cup half & half cream
- dash of garlic powder
- 1 ½ cups shredded cheddar cheese divided
Instructions
- Preheat oven 350 degrees and lightly spray 12 cup muffin pan.
- Meanwhile prepare grits according to package directions.
- When done stir in cream cheese, garlic powder, salt & pepper to taste.
- Put approximately 1 heaping tbsp. of grits on bottom of each muffin cup and press down firmly.
- Bake in preheated oven 10 minutes.
- Remove from oven and set aside.
- Meanwhile in pan on stove top heat 1 tbps. butter with ½ tbsp. olive oil.
- Add chopped onion, garlic, mushrooms and cook 7-8 minutes until translucent.
- Then add chopped kale and cook another couple minutes till slightly wilted.
- Put equal size portions into muffin cups.*
- In medium mixing bowl combine eggs, half & half cream, garlic powder and 1 cup cheddar cheese.
- Mix well and pour equal amounts of egg mixture into muffin cups.**
- Sprinkle tops of cups with remaining shredded cheese.
- Bake in preheated oven 30 minutes.
Notes
* Had a little extra filling which I saved for later use.
** Put my egg mixture in large measuring cup making it easier to pour.
Also had a little extra grits which I also saved for a later use.
** Put my egg mixture in large measuring cup making it easier to pour.
Also had a little extra grits which I also saved for a later use.