Hello sweet AmandaHaasCooks community. The unfolding of the COVID-19 pandemic has been so rapid and ever-changing that I’ve needed a moment to gather my thoughts. My work and my life suddenly feel so frivolous when I see the suffering that has set in for so many. But after careful reflection, I’ve realized that my work can help people now more than ever! So from now until whenever we are out of the woods with this health epidemic, I will be focusing all of my social media posts, emails, and work on three things:
Providing simple, inexpensive, HEALTHY, family-friendly recipes for you to cook at home.
Helping raise awareness to provide for others who are less fortunate than we are right now, with a huge emphasis on @nokidhungry and getting food to the children who have lost it due to our schools being closed.
Providing information for staying as healthy as possible while we all navigate this new landscape of staying at home. Whether that’s providing information on topics like mental health, exercise, yoga, prayer, surviving the “home school” experience, meal-planning, or staying connected to people you love, I hope you will find all of my work as a place to learn, inspire each other, and lift each other up during this challenging time.
I am so lucky to spend my career working to improve peoples’ lives through food, and I feel so lucky to share it with you! Please let me know what you’d like to see from me, OK? Be it an Instagram post, a new recipe, tips for cooking in batches, or ideas to get your kids to do the dishes, I want to hear from you!
Today I’m starting by sharing one of my simplest recipes for Crustless Mini Quiches. I developed this version to be cooked on my #Traeger grill, but it can just as easily be cooked in an oven. You can make batches of these and then store them covered in the refrigerator. When you want to reheat them, just pop ‘em in the microwave for 30 seconds. It’s the perfect breakfast when your kids are running late to (Home) School and you’re in a rush to get to the (Home) Office. (I couldn’t resist.)
I’m sending each and every one of you love and prayers for good health, humor, and a healthy recovery for our whole world!
P.S. Don’t forget to follow along @amandahaascooks on Instagram for cooking videos, recipes, and tips for getting through this!
BAKED BREAKFAST MINI QUICHES
Preparation time: 15 minutes
Cooking time: 15 minutes
1 tbsp extra-virgin olive oil
1/2 yellow onion, finely diced
3 cups baby spinach leaves
4 oz shredded cheddar, mozzarella, or Swiss cheese
1/4 cup chopped fresh basil
Freshly ground pepper
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!
*Cook times will vary depending on set and ambient temperatures.