We actually eat eggs everyday, not just on Sunday.
And our favorite way to eat eggs, second to the traditional dippy egg, is the wonderful quiche. Such an easy breakfast to prepare ahead of time, to last you all week. Pop one in the microwave and you’re on your way!
When our family comes to visit, this is their breakfast. The all-time favorite mini quiche. No fail, healthy, protein-packed breakfast to start the day.
Spinach, roasted red pepper, onion …mmmmm… can’t go wrong here.
The all-time favorite mini quiche. No fail, healthy, protein-packed breakfast to start the day.
- 1 dozen Eggs
- 1 large Onion, sliced
- ½ lbs. Spinach
- 2 cloves Garlic, minced
- ¼ lbs. Bacon, crumbled
- 1 cup Cheddar Cheese, shredded
- Salt & Pepper
- 2 tbs. Olive Oil
- Heat a large skillet over medium heat. Add Olive Oil and Onions, cook stirring occasionally until onions have a nice golden color to them about 8-10 minutes, season with salt and pepper. Remove from pan and set aside. Add minced Garlic and Spinach to same pan. Cook down until Spinach is wilted and all the liquid has evaporated, season to taste with salt and pepper, remove from heat. Crack eggs into a mixing bowl and whisk until whites and yolks are blended.
- Preheat oven to 375°F. In a lightly greased, 12 cup muffin pan begin dividing and layering onions and sauteed spinach. Next pour eggs into pan, then top with shredded cheese and bacon. Bake until the egg mixture has set, 15-25 minutes. Serve warm.