Mini "Italian" Egg Quiches

Another St. Patty's breakfast recipe for y'all tonight. I make these quite a bit because they are so good leftover! I always recommend these to people who are new to Paleo because you can make a batch at the beginning of the week, put the leftovers in individual Ziploc bags, and grab one for a quick breakfast during the week. Just nuke for 20 seconds and you are ready to tackle the day!

 

Another good thing about these quiches is that always turn out delicious no matter what I put in them. Leftover chicken or ground beef, veggies that are about to go bad (onions, mushrooms, peppers, etc) can all go in and will taste great! (Don't worry party guests, everything that went into Saturday's quiches was fresh!)

Ingredients

• 4 slices of bacon, roughly sliced
• 1 small onion, diced
• 1 Tbsp tomato paste
• 114 oz. can of diced tomatoes, strained
• 1 C cooked chicken breast, diced
• 10-12 eggs
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp black pepper
• Play around! Many things will work for this recipe. :)

Instructions

• Heat skillet and cook bacon pieces, remove bacon, set aside and reserve bacon fat. (depending on the bacon, if it seems like way too much grease, you can drain a little bit before adding the onions)
• In same pan, saute onions until almost softened, about 5 minutes
• Add tomato paste, cook and stir for one minute until well incorporated with onions
• Add tomatoes, cook down for 5-7 minutes stirring frequently

• Add bacon and chicken, cook together for 4 minutes, stirring frequently

• In a separate bowl, crack and beat eggs until fluffy and bubbly
•  Add oregano, basil, salt and pepper to eggs and mix

• Grease muffin tin cups (eggs will stick) or use a silicon pan or liners (For the party, I used muffn papers and they didn't come out as easy as when I use my silicone muffin pan)
• Spoon 1 Tbsp of tomato mixture plus any other additions into each muffin cup
• Pour egg mixture into muffin cups until they are ¾ full (eggs do fluff up in oven)

• Bake at 325 degrees for 25-30 minutes, or until tops become golden brown. If making them for the week, have them be very slightly underdone so that when reheated the eggs do not become overcooked.

Enjoy! Sorry for the lack of finished product photo, it was quite late the night before the party and I forgot!