Baked Breakfast Mini Quiches

Baked Breakfast Mini Quiches

Amanda Haas


Baked Breakfast Mini Quiches

Prep Time

15

Minutes

Cook Time

15

Minutes

Serves

8 – 12

People

Effort

difficulty
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difficulty
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What’s this?

Start your day with wood-fired flavor. These baked mini quiche breakfast bites are Keto friendly and perfect for those grab-and-go mornings.

Ingredients

  • As Needed cooking spray

  • 1 Tablespoon extra-virgin olive oil

  • 1/2 yellow onion, diced

  • 3 Cup Spinach, fresh

  • 10 eggs

  • 4 Ounce shredded cheddar, mozzarella or Swiss cheese

  • 1/4 Cup Basil, fresh

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

Steps

  • 1

    Spray a 12-cup muffin tin generously with cooking spray.
  • 2

    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.
  • 3

    Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.
  • 4

    When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 5

    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.
  • 6

    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.
  • 7

    Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!

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