Ingredients
Scale
- 6 large eggs
- 1 cup whole milk (or almond milk for dairy-free)
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (mixed colors)
- 2 cups fresh spinach (wilted)
- Salt and pepper, to taste
- Cooking spray (for greasing muffin tin)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a non-stick muffin tin with cooking spray.
- In a skillet over medium heat, sauté diced bell peppers until softened. Add the fresh spinach and cook until wilted.
- In a mixing bowl, whisk together the eggs and milk until well combined. Season generously with salt and pepper.
- Stir in the shredded cheese and sautéed vegetables into the egg mixture.
- Pour the mixture into each muffin cup, filling about three-quarters full.
- Bake for 20-25 minutes, or until puffed up and golden brown on top.
- Allow to cool in the pan for 5 minutes before gently removing from the tin.
Notes
- Feel free to experiment with different vegetables or cheeses based on your preferences.
- For added flavor, try incorporating spices like paprika or garlic powder.
- Store leftovers in an airtight container in the fridge for up to four days; reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche (about 60g)
- Calories: 115
- Sugar: 1g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 160mg