Keto Mini Breakfast Quiche
Ingredients
- ½ large cooking onion medium dice
- 2 tsp ghee
- 2 T finely diced sun-dried tomato
- 4 Mediterranean dried black olives
- 6 eggs
- ¼ C heavy cream
- ½ tsp Himalayan salt
- ¼ tsp black pepper
Instructions
- Pre-heat the oven to 350 F
- Melt ghee in a skillet over medium-high heat, add the diced onion and turn the heat under the pan down to medium. Sauté the onion until translucent and lightly caramelized (about 5 minutes).
- While the onions are cooking prepare a muffin pan (6 individual cups) with a light coating of coconut oil.
- Remove the olive meat from the pits and chop coarsely. Discard the pits.
- Divide the caramelized onions, chopped black olives, and diced sun-dried tomatoes evenly amongst the six muffin cups.
- Whisk the 6 eggs together with the heavy cream, salt, and pepper and pour over the ingredients already distributed in the 6 muffin cups, dividing the egg mixture evenly.
- Place on the middle rack of the pre-heated oven and bake for 30 minutes or until the egg has set and a skewer comes out clean when inserted into the middle of one of the muffin cups. Let cool for a few minutes and then slip the mini quiches out of the muffin cups and onto a plate.
Nutrition
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