BreakfastRecipes

Baked Breakfast Mini Quiches

By November 23, 2019October 2nd, 2020No Comments

Baked Breakfast Mini Quiches

Amanda Haas
Prep Time 15 mins
Cook Time 15 mins
Servings 12

Ingredients
  

  • Cooking spray
  • 1 tbsp extra-virgin olive oil
  • ½ yellow onion finely diced
  • 3 cups baby spinach leaves
  • 10 eggs
  • 4 oz shredded cheddar, mozzarella, or Swiss cheese
  • ¼ cup chopped fresh basil
  • Kosher salt
  • Freshly ground pepper

Instructions
 

  • Spray a 12-cup muffin tin generously with cooking spray.
  • In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the spinach and cook until wilted, about 1 minute longer.
  • Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.
  • When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes.
  • In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, 1 tsp salt and 1/2 tsp pepper. Stir to combine.
  • Divide egg mixture evenly among the muffin cups.
  • Place tray on the grill and bake until the eggs have puffed up, are set, and are beginning to brown, about 18 to 20 minutes.
  • Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!

Notes

*Cook times will vary depending on set and ambient temperatures.
Tried this recipe?Let us know how it was!

Amanda's Youtube

The Vibrant Life: Eat Well, Be Well

From the motivating authority behind The Anti-Inflammation Cookbook, this guide to living midlife with grace and good health is packed with holistic lifestyle inspiration, great recipes, and beautiful photography.

ORDER COOKBOOK
CURRENTLY HAPPENING

on instagram.

 

 

LET'S BE FRIENDS

Get exclusive recipes, tips and more!