Sunday Food Prep: Mini Quiche Cups

Today, I posted to my Instagram account about my mini quiche I was having for breakfast. I made them as part of my normal Sunday food prep. I enjoy this time in the kitchen and it keeps me out of the kitchen during the chaotic week. An added bonus - I tend to each much healthier too!

Several people asked if I would share the recipe. But there's a problem - I didn't use a recipe.

My parents have chickens and so I have an abundance of eggs. I was just trying to come up with ways to use these farm fresh goodies. I figured making a quiche was a good way to use them up.

I don't follow rules very well. Not even in my cooking. (More on that in another post - but you can read about my strive for authenticity here).

I just threw them together and they turned out really well! It's such a treat to have a warm, healthy breakfast. Selfishly, I don't want to forget how I made these (and also because you asked) so I wrote it down and I am sharing with you.

Ingredients 8 eggs

1/2 cup to 3/4 of milk

Fresh spinach leaves (about 30 leaves)

6 pieces of bacon

1 head of broccoli

1 cup of mushrooms

1/4 cup of cheese

Salt and pepper as needed

Directions

1. Spray the muffin tin (things can get sticky)

2. Saute the mushrooms and broccoli (I cut them up small enough so they would fit my muffin tin)

3. Whisk eggs together with milk until blended (like scrambled eggs) - add salt and pepper here if needed

4. Cook strips of bacon in oven for 10 minutes at 400 degrees (you need a warm oven anyway and this makes the clean up so easy as I put down tin foil first)

5. Lay down two or three spinach leaves as your base for each muffin

6. Add the mushrooms and broccoli

7. Crumble bacon and add to the muffin tin

8. Pour the eggs into each section about 3/4 full

9. Cook at 375 for 15 minutes ... take out and sprinkle with cheese and put back in for 3 minutes or so.

Once they are cool, use a butter knife to scrape around the edges and remove from the pan.

I placed mine into a storage container and put them in the fridge to reheat for my breakfast. To reheat, place one in the microwave for 30 seconds.

Today, I only ate one along with some grapes and I was full.

I usually make them with whatever vegetables and meat I have around. I really like the broccoli and mushroom version! You can easily break the rules with this recipe. Next time I might add some onion

Cheers!

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