Breakfast Quiche Cups To-Go


  • 3 large handfuls of fresh spinach

  • 7 eggs

  • ¾ cup organic cheese (I like using goat cheese)

  • ¼ c onion

  • 1 cup diced veggie of choice (use what you have on hand—peppers, broccoli, mushrooms, carrots, etc




  1. Line 12 muffin cups with liners. Spray or rub with pastured butter ot olive oil.

  2. Combine all ingredients in mixing bowl and mix well.

  3. Divide mixture evenly between muffin cups.

  4. Bake at 350° for 20-25 minutes (until knife comes out clean).

  5. 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

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©2017 by Nutrition by Robyn, LLC