Munchie Monday: Muffin Tin Quiches

Dear One sent me a possible breakfast idea.  It was a sort of quiche-like thing.  This is what I did:

Used a King Arthur Flour six-reservoir roll tin

Large cupcake papers

1 onion, finely diced
1/2 cup yellow bell peppers, chopped fine
1 cup frozen broccoli, chopped fine
6 eggs
1/2 cup milk--dairy, coconut, or almond
1/2 shredded cheese
1/2 teaspoon Montreal Steak Seasoning

Preheat oven to 350 degree F.

With non-stick spray, completely spray the inside of the cupcake papers then place inside the roll reservoirs.  The papers are smaller than the pan I used.  The better pan to use would be the Texas Muffin Pan. 

In large bowl whisk together the eggs, milk, cheese, and Montreal Steak Seasoning.  Add all the vegetables and mix well again.  Using a portion scoop, place six portions into the large cupcake papers. Bake for 30 minutes.  Remove from oven and let cool five minutes.  Remove quiches from pan and then from the papers.

These were pretty good but not as flavorful as I would have liked. Next time I will add more Montreal Steak Seasoning and maybe add turmeric and granulated garlic.

These are a good size to put between toasted English muffins as if they are a breakfast sandwiches.  Well, a little thick, but still, they work well.

Food Today: Oreo Brownie Peanut Butter Cupcakes!

A friend told me about the blog of one of her friends....networking is everything, isn't it!  I went to that blog which is called "I Sing In The Kitchen".   This particular recipe struck my fancy but made a few changes.

We have a "birthday party" for our women's Relief Society at church this week. I am one of the ladies bringing cupcakes.  When I saw the recipe I just had to make it.

In preparation I needed to bring home some Oreo cookies and a brownie mix, treats that are rarely seen around here...  I have a very good brownie recipe but really like the ease and moistness of brownie boxed mixes, so I purchased several of them, as well, not knowing how much brownie batter I would need.  It turns out that one box (18.4 ounces) of dry brownie mix will make one and a half dozen 2 1/2 inch cupcakes.

I Sing In The Kitchen used mini Oreos and tiny cupcake papers.  I chose to use the regular size ones...being a bit slothful. 

SO...if I was to give a recipe:

Stack two Oreos together with peanut butter in between, or use sweetened cream cheese!

1 or 2 bags of Oreo cookies (I used regular size)
Peanut butter, creamy or chunky
2 or 3 brownie mixes
Cupcake papers (I used 2.5 inch papers)
Frosting

Prepare brownie mix according to box directions.  Put cupcake papers into muffin tins.  Take a small spoonful of peanut butter and spread it onto one Oreo then top with another Oreo and place in cupcake paper in muffin tin.  With a small portion scoop, scoop up brownie batter and carefully release it onto the Oreo stack then put the tin in the oven.

When cooking the brownie Oreo peanut butter cupcakes, my oven took 17-20 minutes to cook at 350 degrees F..  I pulled the pans out when the edges were just a bit soft knowing that they would continue to cook a little a they cooled.

Oreo stacks with brownie batter on top prior to cooking.

Cool 1-2 minutes in the pan then remove from tin and finish cooling on a rack until completely cool.

Make your favorite decorating icing and decorate the cupcakes as you choose.  Since mine are still not cool as I write this post, I do not have photos of icing yet. I place to put a small curlicue or a simple blossom on top.  Not being much of a decorator, this will tax my skill and creativity to the max, as it happens!

Cooked and cooling brownie Oreo peanut butter cupcakes!