This delicious and satisfying cheesy muffin-tin quiches breakfast will keep you warm in a cold winter day
Serves: 6
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:
- Smoked cheddar cheese 1 cup, shredded
- Eggs 8 large
- Red onion 1 cup, diced
- Red-skinned potatoes 1 ½ cups, finely diced
- Fresh spinach 1 ½ cups, chopped
- Low-fat milk ½ cup
- Extra virgin olive oil 2 tablespoons
- Salt ¾ teaspoon, divided
- Freshly ground black pepper ½ teaspoon
- Cooking spray
Directions:
- Preheat your oven to 325 degrees F.
- Lightly grease a 12 cups muffin tin with cooking spray.
- In a large skillet, heat oil over medium heat and add in onion and potatoes.
- Season with ¼ teaspoon of salt and cook for 5 minutes or until potatoes are just cooked through.
- Remove from heat and let it cool for 5 minutes.
- In a large bowl, whisk together eggs, cheese, milk, remaining ½ teaspoon of salt, and pepper.
- Stir in potato mixture and spinach until well combined.
- Divide the mixture among the prepared muffin cups and bake for 25 minutes or until firm to the touch.
- Remove from the oven; let it sit for 5 minutes before removing from the muffin cups.
- Serve immediately