Muffin top begone! Fixed serving sizes can help prevent overeating. This recipe takes the guesswork out of the equation and uses muffin tins to pre-portion the delicious little quiches!
Since it is National Physical Fitness Month this month, I wanted to share this recipe with you so you can spend more time focused on your sweat sessions and moving your body and less time in the kitchen!
Potatoes, cheese and greens make these mini quiches super satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
Plus, they are super versatile. You can pretty much use whatever you have in the fridge to mix and match flavors. Add a little fruit or fresh juice, and voile'! Perfect breakfast to fuel your day.
Serves 6: 2 quiches each
To make ahead:
Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30-60 seconds.
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely diced red-skinned potatoes
- 1 cup diced red onion
- 3/4 teaspoon salt, divided
- 8 large eggs
- 1 cup shredded smoked Cheddar cheese
- 1/2 cup milk of your choice (cow, almond, or cashew)
- 1/2 teaspoon ground pepper
- 1 1/2 cups chopped fresh spinach
- Preheat oven to 325 degrees. Coat a 12-cup muffin tin with cooking spray.
- Heat oil in a large skillet over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
- Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potatoe mixture. Divide the quiche mixture among the prepared muffin cups.
- Bake until firm to the touch, about 25 minutes. Let stand 5 minutes before removing from the tin.
Cal 238/ fat 16g/Carbs 11g/ total sugars 3g (0 added)/Protein 14g