Friday, December 28, 2012

Mini Quiches with Veggies

One of my biggest problems when I'm in a hurry in the morning is grabbing something sufficient enough for breakfast. Fruit doesn't hold me over, though grabbing a banana on the go sounds tempting. I came across the idea of baking eggs in a muffin tin on Pinterest and decided to add my own spin to it. These are great for making ahead, you can refrigerate them or even freeze them until you're ready to heat them up. Plus, it holds you over and you get a bit of nutrients from the veggies. You can add any vegetables/herbs you have on hand. I happened to have spinach, zucchini, tomatoes, and green onions. I also add parmesan cheese and feta on top for extra flavor.



 5 eggs, beaten (I sometimes do 3 eggs with yolks and 3 egg whites)
1/2 cup chopped zucchini
1/2 cup chopped tomatoes
1/2 cup chopped spinach
1/4 cup chopped green onions
1/8 cup parmesan cheese
1/8 cup feta cheese (crumbled)
Use a 12 muffin baking tin

 Preheat oven to 350, beat the eggs in a bowl, season with salt and pepper and set aside. Generously spray a muffin tin with cooking spray so the eggs don't stick. Evenly separate all veggies into each muffin tin. Evenly disperse egg mixture into tins and sprinkle parmesan and feta atop each one. Bake for 15-20 minutes or until eggs are no longer jiggly.
You don't want to overcook! Once done, remove from oven and allow to cool a bit before taking quiches out of tin. Enjoy with avocado toast (with whole wheat or gluten free bread) or fresh fruit.


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