Another handy breakfast food is here!

In the SCA there is an awesome mushroom pie/quiche that i often make for events. It keeps well and is a good way to eat a fast meal. I decided to modify it a bit and make little breakfast bites that are easy to grab and take in the car. I made these a few weeks ago and finally decided to write them up. Here we go!

A little olive oil (for cooking the mushrooms)
1 (10 oz) package baby spinach (instead of the normal parsley – to make it healthier)
4 eggs
1 cup shredded cheese of your choice (I use mozzarella and parmasean split in half)
1 (8 oz package) mini-bella mushrooms, chopped
Salt and Pepper, to taste

Preheat the oven to 375F

Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes.

add spinach and cook until it is just wilted, 2-3 minutes. Set aside

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and cheeses to the eggs. Mix well. Season to taste.

Divide evenly among the 12 muffin cups.

Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.

keep in a covered tightly Tupperware in fridge and grab one on the go every morning!

1/2 green, 1/2 red, 1/2 tsp each 🙂

 

breakfast cups

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