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Recipe: Vegetable mini quiches

Posted August 27, 2015

Veggie mini quiches

I'm always on the lookout for healthy, quick breakfasts that my kids can start the day with. These mini quiches fit the bill.

The inspiration for this one comes from The South Beach Diet book, but I increased the amount of eggs and switched out the reduced-fat cheese for full fat cheese. My kids prefer fewer veggies and more cheese and bacon, if I have it, but they make for a solid way to start the day.

Vegetable Mini Quiches

10 ounces of frozen chopped spinach
6 eggs
3/4 cup shredded cheese
1/4 cup diced green bell peppers
1/4 cup diced onions

Preheat the oven to 350 degrees. Spray a 12-cup muffin tin with nonstick spray.

Saute the spinach, bell peppers and onions in a pan until the spinach is warmed up and the onions are translucent. Be sure to drain the extra liquid. I use a spatula to squeeze the extra liquid out and then drain.

Whisk the eggs and then add the cheese and veggies. Mix. Pour the mixture evenly into each of the cups. Bake for about 20 minutes or until a knife comes out clean.

These keep well in the refrigerator. You can heat them up, but I actually don't mind them cold. Feel free to mix up the ingredients to include your favorite cheeses, breakfast meats and veggies. I think some chopped broccoli could be yummy in these.

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