Crustless Mini-Quiches

Given that we are often a bit rushed in the morning, we are limited in our breakfast choices. Today's kitchen experiment is intended to provide us with some yummy and quick hot breakfasts this week.

I kept it simple and just used things I already had on hand in the frig.
The egg mixture had milk, sweet picante peppers, some red pepper/artichoke tapenade from PCC deli, milk, fresh basil, TJ's grilling seasoning blend and salt and pepper.

I put cheese (cheddar and mozzarella) in a layer in the bottom of the muffin tins to form a base.
Filled them most of the way with the egg mixture (I used 8 eggs for 12 quiches).
They puffed up quite a bit in the oven (about 15 minutes, 425 degrees).

And they tasted great! Had a little sneak preview tonight and we'll try them out as breakfast in the morning.