Primal, low carb Chile verde cream quiches with paleo version
Prep Time6 minutesmins
Cook Time30 minutesmins
Total Time36 minutesmins
Course: Breakfast, brunch
Cuisine: Mexican
Keyword: keto muffin pan quiches, keto quiches
Servings: 12
Calories: 84kcal
Author: Stacey
Ingredients
6eggsbeaten
½cuporganic egg whites
⅓cupSalsa VerdeI used Trader Joes salsa verde, or you can use a homemade recipe
2tablespoonorganic heavy creamor unsweetened almond milk
3tablespoonmild green chilieschopped, or canned organic green chilies
4sausagescooked and chopped
½teaspoonsea salt
⅓teaspoonblack pepper
Top Layer:
2tablespoonorganic sour creamor for paleo use a dairy free sour cream
2tablespoonSalsa Verdeor use Trader Joes salsa verde
Optional garnish:
1to 2 mini pepperssliced
¼cupgrated cheese * optional
Instructions
Preheat oven to 400 F and grease or oil a medium size muffin pan, like this one.
In a large mixing bowl combine: eggs, egg whites, salsa verde, heavy cream or almond milk, green chilies, cooked chopped sausages, sea salt and black pepper. Stir together thoroughly.
Pour egg mixture into each muffin cup.
In a medium size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
Once topping is mixed, place a spoonful of verde cream topping on top of each quiche.
Can garnish with an optional, small mini pepper slice and grated cheese if desired.
Bake at 400 F for 30 minutes or until center is done.
Remove from oven, cool and enjoy.
Notes
* all nutritional data are estimates based on the products I used*