Bacon And Egg Mini Crustless Quiche
Bacon and Egg Mini Crustless Quiche is a little favourite of mine. Its super easy to make, and it keeps well in the fridge. It’s the perfect make ahead meal that’s super keto friendly.
I decided to make a Mini Crustless Quiche version that fits inside a muffin tin for lunchbox sized meals, so I don’t have to cut slices up all the time. I added some basil and other herbs to the mix as well. They taste delicious, but can look a little weird at first glance.
Changes For The Better
FatForWeightLoss is going through some changes, and I’m really liking it! My goal is to make these recipes easier for you so that weight loss becomes effortless.
This Mini Crustless Quiche and all of this week’s recipes will be staring bacon and eggs, heavy cream, lettuce and red cabbage (not necessary, but make for some wicked colour combinations).
I’m eating these for lunch during this week, and will combine the recipes together in a blog post so that you can do the same!
Less Ingredients = More Fun
Nobody likes recipes that requires hundreds of different ingredients just to make it taste like “The Real Thing”.
On top of that, no one likes it when they have to buy all of those different ingredients, only to throw them away a week later because none of the other recipes required any of the same ingredients.
I’ve done the fancy cheesecakes, and decadent desserts, and as much fun as they are to make and share with your friends, I’m not sure anyone would have actually made them…
Finding simple ideas for ingredients that you already have is what I strive to turn my website FatForWeightLoss into. A helpful resource to aid in simple ketogenic nutrition without all the complications and associated costs.
If you like this idea, let me know in the comments below. It really helps me when I receive feedback, good or bad!
Bacon and Egg Mini Crustless Quiche
- 3 Medium Eggs
- 2 Tbsp Heavy Cream
- 3 Slices bacon Diced (100g / 3.5 oz)
- 1 Tsp Fresh Basil Chopped
- Add the eggs and cream to a bowl and whisk until combined
- Chop the bacon into small pieces and cook until slightly crispy.
- Fill each section of a muffin tin with the egg and cream mixture. add in the bacon and basil, spinkle with salt and pepper as necessary.
- Bake for 10 - 15 mins at 355 F (180 C) Or until the eggs become puffy.