I have had a bit of a struggle lately coming up with healthy breakfast options for my family. We have been in a rut of eating the same scrambled eggs, English muffins, and bowls of cereal for too long. Hopefully these delectable (and versatile) mini quiches are going to solve that problem once and for all!
In this particular batch, I used a combination of chicken sausage, fresh spinach, and part skim mozzarella cheese, but the combinations are practically endless (I am already drooling thinking of a ham, broccoli and Swiss cheese combo!)
- 2 large links chicken sausage, fully cooked and chopped into small pieces
- 1 teaspoon extra virgin olive oil
- 3 ounces fresh spinach, finely chopped (about 4 large handfuls)
- 1/4 cup finely diced onion
- 2 cloves fresh minced garlic
- 1/2 cup part skim mozzarella cheese
- 1 teaspoon freshly ground black pepper
- 5 eggs
- 3 egg whites
- 1 cup milk (I used 2%)
- Olive oil cooking spray
Yield: 12 mini quiches
Step 1: Prep your onion and garlic and pre-heat your oven to 325 degrees.
Step 2: In a large sauté pan over medium-high heat, add the oil and cook down the onions and garlic. Add the spinach and cook down until spinach is wilted.
Step 3: In a large mixing bowl, whisk together the eggs, egg whites, and milk - then gently mix in the cheese.
Step 4: Spray a muffin tin with the cooking spray, then divide the egg mixture between the 12 cups. Then, spoon a bit of the sausage/spinach mixture into each of the cups.
Step 5: Bake the mini quiches in the 325 degree oven for 25-30 minutes, until the tops are just starting to brown. Let cool on a wire rack for at least 5 minutes. Then, place the rack on top of the pan and flip it over to turn the quiches out onto the rack. Turn the rack upright and let the quiches cool completely.
Note: These keep well in the fridge for 3 days. To re-heat, microwave for 30-45 seconds.