Quiche recipe mini breakfast muffins that is not too salty?
I've tried to make some breakfast muffins Bisquick, eggs, cheese and vegetables, Accepting taste, but always come out too salty even though they do not add salt. How can I fix this? What is a better hitter to use than Bisquick?
Ham and Cheese Quiche breakfat (can substitute sausage for ham breaktfast well) 3 cups frozen shredded hash browns, thawed and drained 4 tablespoons (1 / 2 stick) butter, melted 3 large eggs, beaten 1 ½ cups 3 / 4 cup diced cooked ham 1 / 2 cup chopped green onion 1 cup shredded Cheddar cheese Salt and freshly ground black pepper Preheat oven to 450 degrees F. Gently press the drained hash browns between paper towels to dry them best. In a pie 9 inches, throwing the hash browns with the melted butter in the dish. Press them on the bottom and sides to form a crust. Bake for 20 to 25 minutes until golden and begin to crisp. Meanwhile, in a large bowl, combine remaining ingredients. When the hash brown crust is ready pour the egg mixture on top and return to oven. Lower the oven temperature to 350 degrees F and bake for 30 minutes until the quiche is light golden on top and puffy