This week I have continued my journey of increasing my healthy habits, but I have conquered my fear of the kitchen. I have always loved to bake, but I am very nervous about cooking real meals because of a few bad past experiences. I took it upon myself to fix dinner and breakfast for the entire week. Overall this week of cooking was a success.
Anyway, this week I wanted to find a good on-the-go healthy breakfast with as few carbs as possible. I came across a crustless quiche recipe, but I wanted vegetables and a little meat. I came across a few other recipes and came up with my own version of crustless mini quiches. I posted the above picture of my process of cooking them. My mother, best friend, and I absolutely loved them. My mother even took some of the batch to her co workers who were begging for the recipe. I decided to go ahead and post the recipe for everyone. If you have any questions about what I substituted, please feel free to comment below. Enjoy!
Crustless Quiche Muffins
Ingredients:
1 cup of spinach
1 tomato, chopped
½ jalapeno, chopped
½ cup onions, chopped
1 cup cheese (cheddar, Swiss or Gruyere)
5 large eggs
3/4 cup heavy cream
3/4 cup whole milk
4-5 slices of bacon, chopped
Salt and Pepper to taste
Directions:
Preheat oven to 425 degrees F with rack in middle.
Spray a muffin tin with pan spray.
Cook bacon for 5 minutes in a 12-inch heavy skillet over medium-high heat. Add veggies . Cook until onions are translucent and spinach is slightly wilted, which is usually another 5-7 minutes. Put 1 tablespoon of the onion mixture into each muffin tin.
Whisk together eggs, cream, milk, cheese and salt and pepper and pour over onion mixture. Bake until tops are golden and custard is set in center, 20 to 25 minutes. Cool slightly before removing from the pan.
Anyway, this week I wanted to find a good on-the-go healthy breakfast with as few carbs as possible. I came across a crustless quiche recipe, but I wanted vegetables and a little meat. I came across a few other recipes and came up with my own version of crustless mini quiches. I posted the above picture of my process of cooking them. My mother, best friend, and I absolutely loved them. My mother even took some of the batch to her co workers who were begging for the recipe. I decided to go ahead and post the recipe for everyone. If you have any questions about what I substituted, please feel free to comment below. Enjoy!
Crustless Quiche Muffins
Ingredients:
1 cup of spinach
1 tomato, chopped
½ jalapeno, chopped
½ cup onions, chopped
1 cup cheese (cheddar, Swiss or Gruyere)
5 large eggs
3/4 cup heavy cream
3/4 cup whole milk
4-5 slices of bacon, chopped
Salt and Pepper to taste
Directions:
Preheat oven to 425 degrees F with rack in middle.
Spray a muffin tin with pan spray.
Cook bacon for 5 minutes in a 12-inch heavy skillet over medium-high heat. Add veggies . Cook until onions are translucent and spinach is slightly wilted, which is usually another 5-7 minutes. Put 1 tablespoon of the onion mixture into each muffin tin.
Whisk together eggs, cream, milk, cheese and salt and pepper and pour over onion mixture. Bake until tops are golden and custard is set in center, 20 to 25 minutes. Cool slightly before removing from the pan.