|Mini sausage and spinach breakfast quiche|
See? That wasn't so bad, was it? And I bet you dropped five pounds, didn't you?
For about the past 10 years, I've been on a quest for delicious, healthy, filling and portable breakfast recipes. Frankly, it has been a little like tracking Big Foot or trying to capture a chupacabra on film.
But today, we have a winner!
I made these mini quiches from a recipe on the Eating Well magazine web site; technically they are an appetizer, but I thought they'd be ideal for breakfast. They are small enough to eat quickly before you run out the door or you can take them with you on the way to work. If, that is, you don't have a spouse that believes eating in the car is a crime second only to murder (ahem).
Even better, you can freeze them individually and pop one in the microwave for about one minute to re-heat.
Purt-near perfect, I'd say -- if I said stupid things like that (ahem).
Mini Breakfast Quiches (adapted from Eating Well)
8 ounces turkey breakfast sausage, casings removed, crumbled into pieces
1 cup chopped spinach (you could substitute sliced mushrooms or diced peppers, too)
1/4 cup green onion
1/3 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
3 egg whites
1 cup skim milk
Preheat oven to 325 degrees.
Cook sausage in a skillet, over medium heat, about 5-6 minutes or until golden brown. Add spinach (or whatever veg you are using) to the pan and cook for another 2 minutes, until spinach is wilted. Transfer to a bowl and let cool for a few minutes. Stir in green onion, cheese and pepper.
Whisk eggs, egg whites and milk in a separate bowl. Divide the egg mixture evenly among 12 muffin cups (I like to use silicone liners to make clean up easy). Add about a heaping tablespoon of the sausage mixture to each cup (they will be quite full).
Bake until the tops are just beginning to brown (about 30 minutes). Let cool in the pan for about five minutes, then cool completely on a wire rack.