Savory Breakfast Mini Quiche
Author: Kari - CookingUpClean
Recipe type: Breakfast
Cuisine: paleo, dairy-free, gluten-free, vegetarian
Serves: 6
- ⅓ cup coconut milk (or regular milk)
- 7 eggs
- 1 clove garlic, minced
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup mushrooms, diced (I used shitake for their intense flavor)
- 1 small onion, diced and caramelized or lightly sautéed
- ½ cup chopped spinach
- 1 cup spaghetti squash
- olive oil for greasing the pan
- Preheat oven to 350 degrees.
- Caramelize or lightly sauté onion.
- Sauté mushrooms until they have reduced and given up most of their moisture.
- Whisk together eggs, milk, garlic, salt and pepper in a mixing bowl.
- Layer all veggies in lightly greased muffin pan. The order of layering doesn't matter.
- Pour an equal portion of egg mixture into each muffin well covering the veggies.
- Bake for 15-18 minutes until eggs have set. Serve warm.
Store leftovers in refrigerator and reheat if desired to serve.
For low sodium, omit the salt = 95mg per serving (or use just a pinch for a little added flavor)
Serving size: 2 mini quiche Calories: 111 Fat: 6g Carbohydrates: 4g Sodium: 165mg* Fiber: 1g Protein: 8g
Recipe by at https://www.cookingupclean.com/savory-breakfast-mini-quiche/
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