Egg Quiche Muffins

 

Egg Quiche Muffins

Ingredients:
8 eggs, beaten
1/2 cup milk 
2 TBS scallions, chopped
1/4 cup red bell peppers, diced fine
1/4 cup shredded carrots, chopped
2 TBS grated cheese
1/2 cup shredded cheese
2 TBS fresh parsley, chopped
1 cup bread, cubed

Directions:
1.  Preheat oven to 350 degrees.  Grease the inside of a cupcake tray (12 count)
2.  Beat eggs in a large bowl.  Whisk in the milk.  Stir in the scallions, peppers, carrots, cheeses, and parsley.  Season with salt and pepper.  Fold in the bread.  Fill each cupcake well with the egg mixture, dividing into 12 portions.  Bake for approx. 20 mins.  

Makes 12 egg muffins

Incredibly Moist Corn Bread

1 cup flour
1 cup yellow cornmeal
1/2 cup sugar (adjust more or less to your liking)
1 tsp salt
3 1/2 tsp baking powder
1/2 cup sour cream
3 Tbs butter, melted
1 egg
1 can cream corn
1/3 cup vegetable oil

Preheat oven to 400 degrees.  Grease a small baking pan. (approximately 9 inch x 6 inch) or (9 inch round)
Mix all dry ingredients together.  Add remaining ingredient, whisk together.  Pour into baking dish
Bake for approx. 20 mins.