It's Freezer Foods Friday!!!
This Freezer Foods Friday recipe is for crustless Quiche Muffins. You don't have to make them as muffins, and they don't have to be crustless. It's just a good "portion controlled" and "lighter" side.
You're going to need:
16 ounce container cottage cheese
1/4 cup milk (you'll notice I used evaporated milk, you can use regular "jug" milk but this makes it richer)
1/4 cup flour
1 teaspoon baking powder
1/4 tsp salt
2 cups cheddar cheese, shredded (I used mild but you could use sharp too)
cooked and crumbled bacon (equal 10 slices) I cheated, see pic?!
1/4 cup chopped onions
Process cottage cheese in a food processor until smooth.
What you say? That's not a food processor? You're right! So while I'm at it, I need to brag on this blender! No, I'm not getting any kick backs on this, I just totally love this blender! This comes with TWO blades and makes the best smoothies, and I've put frozen berries, a little milk and some Splenda in that bad boy and made "purt near" ice cream!!! It's fantastic. They now have one out that has SIX blades. Wow! Like I said, I'm not getting anything for telling you about this, but hey! Ninja, if you're listening..... I'd like a six blade for Christmas! LOL
ok back to the recipe...
(see what I mean?!?)
transfer to a large bowl
In a medium bowl beat eggs.
Add milk, flour, baking powder and salt to eggs and mix until smooth.
Add egg mixture to cottage cheese and mix.
Stir in shredded cheese, bacon and onions.
Now here's where you choose... Do you want to bake and freeze, or just freeze?
If you want to bake 'em now and freeze, then pour into muffin tins (mini or regular - doesn't matter)
bake at 375 degrees for 12-15 minutes or until edges are lightly browned.
Cool and freeze in freezer bags.
I chose to pour the mixture into freezer bags to bake later.
When I'm ready to bake 'em, I'll just thaw in frige and follow the above instructions.
I haven't decided if I'm going to make them individual or one big one...
Clean up!So, now, it's your turn. Do you have a freezer friendly, make-ahead, bulk cooking recipe, tip, or hint you'd like to share? I'd love it if you'd link up and join in the party! Please, link back to this post, and I'd love it if you'd take the button below to link back, so we can all enjoy everyone's recipes/ideas!