Individual Veggie Quiche Cups To-Go

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I don't know about you, but I get so bored with my breakfast routine.  I mean, I seem to get stuck in a rut of the same-ol'-same-ol' over, and over, and over, and over ... which is further complicated by the fact that I try to eat low-carb for breakfast.  Carbs and I just aren't good friends in the morning. Well, guess what? ...

These little babies are just the perfect low-carb breakfast treat to mix up the ol' routine!  And what's better - they can be made ahead and popped in the freezer ... to be taken out and reheated as you're ready for them.  Oh, I'm all about that. With a great mix of flavorful veggies and their ease-of-travel, they also frequently find their way into my lunch box.  I usually whip up a double batch when I make them and have them in the freezer to grab-and-go for those mornings when I'm ...well ... running behind.  Not that that ever happens or anything.  {Insert sarcasm here.  I'm about as faarrrrrrr away from a morning person as you can possibly get.} And these come together really easily, too. Just chop up some fresh mushrooms, red bell pepper, and onions and mix these veggies with some spinach, eggs (or egg substitute), and shredded cheese. 
Then scoop the egg mixture ...


... into foil-lined muffin cups ...


... and bake them up.  Easy!  And now you've got individual veggie quiche cups to-go ... ready and waiting.


Now, a brief word about the foil muffin cup liners ... highly recommend them.  But, ya know I had to check out what happens when you don't use them.  Just see below.  Not a good plan.


 But in their little foil liners, quiche cups are all ready to go.  {Hey - take me with you, take me with you!}  I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!



Veggie Quiche Cups To-Go
Source:  Adapted from The South Beach Diet cookbook

1 (10 oz.) package frozen chopped spinach, thawed and well-drained
7 eggs or 1 3/4 c. egg substitute
3/4 c. shredded cheddar cheese
1/4 c. finely diced red bell pepper
1/4 c. finely diced mushrooms
1/4 c. finely diced onion

Line 12 muffin cups with foil baking cups; spray with non-stick cooking spray.

Combine all ingredients in a bowl and mix well.  Divide the mixture evenly between the muffin cups.  Bake at 350 degrees for 20-25 minutes, until set and a knife inserted in the center comes out clean.

Store refrigerated.  Remove from foil liners and reheat in the microwave when you're ready to eat them. 

These also freeze very well.  Freeze after fully baking.  When you're ready to eat them, thaw, remove from the foil liners, and reheat in the microwave.

Enjoy!




This post is linked with Thursday's Treasures, Pin It Thursday, Inspiration Friday, Foodie Friday with Diane Balch, Foodie Friday, I'm Lovin' It, Weekend Potluck, Weekend Bloggy Reading, Sweet Treats & Swanky Stuff Saturday, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday.