Easy, Crustless Egg and Vegetable Quiche Cups
I am SUCH a brunch gal that it’s not even funny.. breakfast is just one of those meals that I don’t go without, so any chance that I have to make it simpler on me during the week, I am ALL about.
This recipe can be replicated to include any veggie you like, and same with the meat (or sans meat). I have switched this recipe up in particular by adding shredded potatoes to the base of the cup for a heartier meal.
A little olive oil (for sautéing mushrooms, onions and spinach)
1 (10 oz) package of fresh spinach (baby ones are the best choice for size)
4-6 eggs (depending on the amount of other items I’m adding in, I will use more eggs)
1 cup shredded cheese of your choice (I use whatever I have on hand, usually cheddar or mozzarella)
1 (8 oz) package of mini mushrooms, chopped
1/2 cup unsweetened vanilla almond milk
Salt, Pepper, Garlic Powder to taste
OPTIONAL: Shredded potatoes (for the base of the cup)
Any meat of your choice (I usually aim for lunch meat sliced up, or chicken-apple breakfast sausage diced)
** You can use any type of veggies you like (onions, asparagus, bell peppers, etc- go with what you like!)
Preheat the oven to 375*
Heat a little oil in a large skillet and sauté onions until translucent, add mushrooms until they are soft and set aside.
Place spinach in same skillet with a splash of water, they will cook down and become wilted (about 3-4 minutes). Use a spatula to pack in the spinach and drain excess water.
In a large mixing bowl, whisk the eggs until combined. Add your almond milk, veggies and meats, cheese and mix well. Season to taste.
In a cupcake/ muffin tin- spray with non-stick cooking oil (I use coconut oil spray). If using potatoes for this recipe, layer shredded potatoes for base in each cup. Divide evenly amongst the cups.
Bake for about 20-23 minutes or until it’s well set and a toothpick comes out clean.
Leave in the pan for a few minutes until cups are cool enough to handle (they will break apart if you try to remove them right away. Sprinkle with more cheese, or salsa if desired and ENJOY!
Like this recipe? Want more? Let me know what types of recipes you are interested in and follow me at @amandajsobel on Instagram for a Behind-The-Scenes look at recipes and meal plans throughout the week.