Ingredients
Makes 6 servings
10 large eggs
1/4 cup milk
1 teaspoon oil
1/2 red pepper, diced
1/2 medium red onion, diced
2 cups spinach, chopped
2 Tablespoon chopped fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard powder
1/2 teaspoon dry mustard powder
The morning rush may be back but that doesn’t mean you can’t get the kids a healthy and delicious meal to fuel their busy days! Make-ahead meals are the perfect solution when time is not on your side.
Directions
1. Preheat oven to 350 degrees.
2. Prepare a 12 cup muffin tin by spraying it well with cooking spray.
3. Preheat a skillet to medium high and add oil. Add in chopped vegetables, basil and spinach. Sauté for a few minutes until onions get translucent and spinach wilts.
4. In a medium bowl, whisk eggs, milk and seasonings.
5. Start assembling quiche cups. Add a tablespoon of vegetable mixture to bottom of cups. Top with a little shredded cheddar. Pour the egg mixture into the cups until it’s 3/4 full. Do not fill to the top.
6. Bake for 22-25 for until set. Cool completely and store in the refrigerator for up to five days or the freezer for up to a month.
Per Serving:
Calories: 202
Carbohydrates: 3g
Fat: 15g
Protein: 15g
Fiber: 1g
Active Time:
15 min
Total Time:
45 min
