Savory Breakfast Mini Quiche
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: paleo, dairy-free, gluten-free, vegetarian
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Caramelize or lightly sauté onion.
  3. Sauté mushrooms until they have reduced and given up most of their moisture.
  4. Whisk together eggs, milk, garlic, salt and pepper in a mixing bowl.
  5. Layer all veggies in lightly greased muffin pan. The order of layering doesn't matter.
  6. Pour an equal portion of egg mixture into each muffin well covering the veggies.
  7. Bake for 15-18 minutes until eggs have set. Serve warm.
Notes
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)
Nutrition Information
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/