Veggie, Cheese & Potato Mini Quiches

This was such a fun recipe for Christmas brunch. I bought adorable holiday themed cupcake baking cups too. This is an easy, healthy packed accompaniment to any breakfast feast.

Serving Size: 12 standard cupcake sizes
Ingredients
-1 (16 ounce) package veggie crumbles (optional)
-8 eggs, lightly beaten
-1/4 cup milk
-3/4 cup shredded Cheddar, mozzarella or provolone cheese
-1 teaspoon salt
-1/4 teaspoon black pepper
-1 tablespoon olive oil or butter
-1/2 cup thinly sliced green onion
-1/2 cup diced red pepper
-1 cup hash brown potatoes

Directions:
1. Preheat oven to 350 F.

2. In a large mixing bowl, combine eggs, milk , cheese, salt and pepper; set aside.

3. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and veggie sausage (optional) to egg mixture; stir well.

4. Place 12 foil baking cups into cupcake pan.

5. Bake for 22 minutes or until eggs are set. Remove from oven.