Breakfast Quiche Cups To-Go
Ingredients:
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3 large handfuls of fresh spinach
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7 eggs
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¾ cup organic cheese (I like using goat cheese)
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¼ c onion
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1 cup diced veggie of choice (use what you have on hand—peppers, broccoli, mushrooms, carrots, etc
Directions:
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Line 12 muffin cups with liners. Spray or rub with pastured butter ot olive oil.
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Combine all ingredients in mixing bowl and mix well.
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Divide mixture evenly between muffin cups.
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Bake at 350° for 20-25 minutes (until knife comes out clean).
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Store in fridge or freezer and reheat when ready.
Pair 2-3 cups with a piece of fruit for an on-the-goal meal.
Recipe by Robyn Johnson, RDN
