Christmas Quiche {egg puffs}

I have been slacking off folks. Its not that I haven't been cooking... I just haven't been posting! Such a busy time of year. But I did want to post this delicious breakfast dish. We have had these on Christmas morning for the last few years and we love them! One of my favorite parts about this recipe is that the majority of it is done the night before. So, once the kids are all tucked into bed with visions of sugar plums dancing in their heads, you can start the process of Christmas day cooking! Or just make them whenever you feel like a good mini quiche... I've been known to do that as well.

We make these in individual muffin tins. They are so cute and just the right portion. You can also serve these up with some salsa on the side if you are feelin' spicy!

Christmas Quiche

NIGHT BEFORE:

10 Eggs, beaten

2 Cups Cottage Cheese

1 Lb. Jack Cheese, shredded

1 small Can Green Chilies

1 1/2 Lbs. Sliced Mushrooms, sauteed

4 Green Onions, chopped

2 Slices Ham, 1/4th inch thick, diced into small cubes

Mix together and refrigerate overnight, covered.

MORNING OF, add in:

1/2 Cup Flour

1 tsp. Baking Powder

1/2 tsp. Salt

1/2 Cup Butter, melted and slightly cooled

Mix well. Spray muffin tins with non-stick cooking spray. Fill cups 3/4 full. Bake @ 350 degrees for about 20 minutes, or until a knife comes out clean. If using Jumbo muffin tins, cook an additional 5 minutes, or until tops start to slightly brown.

**This makes quite a few mini quiche. If you are feeding a smaller group, I would recommend halving the recipe.