Cupcake Quiche

A tasty, eggy treat for a snack or breakfast. Modified from Blender Quiche.

1 1/2 cup shredded cheddar cheese
1 cup cooked and cubed chicken, ham, or bacon
1 cup frozen zucchini, spinach, or broccoli
3 eggs
1/2 cup baking mix (use bisquick or make it yourself)
1/2 teaspoon salt
1 dash garlic powder
1 tablespoon dried onion flakes
1 tablespoon chopped fresh parsley
1 1/2 cups milk
1/4 cup olive oil
1/2 teaspoon paprika

1. Generously grease a cupcake pan. Fully cover the bottom of the cups with cheese. Top with chicken/ham/bacon and zucchini/spinach/broccoli.
2. Blend eggs, baking mix, salt, garlic powder, onion flakes, parsley, and milk until smooth. Then blend in olive oil. Pour mixture over cups and sprinkle with paprika.
3. Bake in preheated oven at 350 F for 40-45 minutes. Cool 10 minutes before serving. Use a spoon to carefully pull out each cupcake quiche.

* Tip: May need to turn around pan once during cooking to ensure that the cupcake quiches do not cook unevenly. A cupcake quiche not fully cooked tends to have a bottom that falls out or breaks apart when trying to remove it from the pan.