It is important to make breakfast a priority. A healthy and balanced breakfast helps fuel your body and mind for the day.
Looking to grab and go? Try these muffin-pan quiches. Make a batch on Sunday, refrigerate or freeze (wrap up each individually), and warm in the microwave before enjoying.
Muffin Pan Vegetable Quiche
3 egg whites
8 ounces mushrooms, sliced
1 cup fresh spinach
1 cup 1% or skim milk
¼ cup shredded cheese
¼ cup sliced scallions (optional)
Preheat oven to 325 degrees. Coat a nonstick muffin tin generously with cooking spray or line with foil baking cups.
Whisk eggs, egg whites, and milk in a medium bowl. Divide egg mixture evenly among the prepared muffin cups. Sprinkle the vegetables and cheese into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool for 5 minutes. Flip the quiches out of pan and let cool completely.
Tip: Mix it up by using a variety vegetable combinations. Try red peppers, broccoli, or tomatoes.
To see a web version of the recipe, click here.