Crustless Quiche Muffins

• 8 eggs
• 1 cup heavy cream
• 1/2 cup pecorino romano cheese (you can also use Parmesan, Asiago, or Feta make sure it is grated)
• 2 cups shredded cheddar cheese (you can also use Mexican blend)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper (coarse ground)
• 1/2 teaspoon italian seasoning
• 1 small red onion (chopped)
• 1/2 cup asparagus (chopped)
• 1 cup bell pepper (chopped, I use 1/3 cup yellow, 1/3 cup orange & either 1/3 cup red or green)
• 1 cup fresh mushrooms (diced)
• 2 cups fresh spinach (chopped, you can also use frozen)
• 1 lb bacon

1. Preheat oven to 375 degrees.
2. Spray muffin tins w/ cooking spray.
3. Fry up the bacon (cooked crispy & crumbled). You can use the bacon grease to sautee the vegetables.
4. Sautee onion and peppers, then add asparagus, then mushrooms and last of all the spinach. All must be soft, but not overdone.
5. Beat eggs until fluffy and add the cream, garlic salt, pepper and Italian seasonings.
6. Add cheese and bacon; mix well with the eggs.
7. Add the sauteed vegges and mix well.
8. Pour into muffin tins (3/4 full or so).
9. Bake for 25-30 minutes, but do not over cook.

eggs, heavy cream, pecorino romano cheese, cheddar cheese, garlic salt, pepper, italian seasoning, red onion, bell pepper, fresh mushrooms, fresh spinach, bacon

Taken from www.food.com/recipe/crustless-quiche-muffins-409041 (may not work)