For the past year I have eaten the same thing for breakfast almost every day: a fried egg with sauteed mushrooms and goat cheese on top of toast. I eat it because it’s delicious and keeps me full until 10:30, which is as long as I want to go without eating anyway. The only flaw of this breakfast is that I have to cook every morning, taking up a devastating ten minutes. Then I have to eat the crumbly toast and sliced mushrooms and dripping yolk, generally as I lounge in bed contemplating which of my four work-appropriate outfits to put on. Could this be why I have such a severe ant problem?
This recipe for mini quiches might be the answer to all of my breakfast-related problems. You can cook a batch on Sunday and then heat them up in the microwave Monday through Friday. They aren’t messy and can even be taken on-the-go if you’re okay with eggy hands. They also can be made with whatever ingredients you have leftover, like little, edible garbage cans. Most impressive of all, these mini quiches qualify as healthy, not just “not bad for you,” but legitimately healthy with multiple vegetables! Nice.
- 1/2 cup diced onion
- 1/2 cup diced red pepper
- 1 cup of diced broccoli
- 1 diced jalapeno pepper
- 1 cup chopped tomatoes
- A questionable amount of spinach
- 6 eggs
- 1/4 cup milk
- 1 – 2 cups of your favorite cheese
Preheat the oven to 350 degrees.
This recipe is really a balancing act between vegetables and eggs. The amounts I listed worked out to make 12 muffins. Trust your intuition and use your favorite vegetables. I started with half a cup each of onion and red pepper.
I chopped just the top parts of broccoli florets into tiny trees.
I really felt like a bad-ass cutting up this jalapeno with seeds included, but the spice didn’t come through at all. You can add cayenne pepper or hot sauce to liven things up.
It’s hard to chop grape tomatoes into tiny pieces without squashing them, so I left them a little bigger than everything else.
Some quiche recipes suggest you just throw all the raw vegetables in with the eggs and they will turn out fine after baking. The idea of eating crunchy onion really disturbs me, so I thoroughly cooked everything in a saute pan with some olive oil.
Frozen spinach is not my favorite. I think that’s why I “forgot” to take it out of the freezer in the morning, leaving it a frozen green block. I broke off a small chunk and threw it on the heat with everything else.
In a large bowl, whisk together the eggs and milk. Season with lots of pepper and salt.
Wait for your vegetables to cook and then cool while watching UnReal and eating brownies.
Add the vegetables into the eggs. Then add in your cheese. I used up the rest of my feta and tons and tons of cheddar.
Mix it all.
I went into this thinking there was a cupcake tray in my home, but there isn’t. Luckily I purchased these foil liners because I didn’t want to have to clean said non-existent tray.
They are surprisingly sturdy! Scoop the mixture into the greased tins.
Bake for about 30 minutes, until the tops are golden.
I refrigerated the extra mini quiches in Tupperware. In the morning I take the foil off of two and put them in the microwave for a minute. While nothing can compete with an oozing yolk, these baby quiches are really delicious.