Spinach and Mushroom Crustless Mini Quiches
Author: 
Recipe type: Breakfast
Serves: 24
 
Crustless mini quiches are low-carb, healthy, and super satisfying. Perfect for breakfast and parties alike!
Ingredients
  • 6 eggs
  • ½ Cup White or Baby Bella Mushrooms, chopped
  • ½ Cup Leaf Spinach, chopped
  • Olive Oil
  • Black Pepper and Sea Salt to taste
Instructions
  1. Preheat oven to 400°
  2. In a skillet over medium-high heat, toss mushrooms with about 1 tsp olive oil for about 5 minutes or until cooked. Turn off the heat and add the spinach, stirring constantly to mix for 1 minute. Pour into a bowl.
  3. Crack 6 eggs into the bowl with the spinach and mushrooms and whisk ingredients together. Add some fresh ground black pepper to suit your personal tastes and whisk again.
  4. Use 2 mini muffin trays and spray with cooking spray or olive oil. Fill each cup ¾ full of egg mixture.
  5. Place in the oven for 15 minutes.
  6. Remove from the oven and allow to cool for a minute before removing from pans. Sprinkle with sea salt and serve hot, or chill in the fridge until cold and serve.
Notes
Optional: add shredded parmesan cheese on the top of each quiche for some extra flavor.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/12/18/spinach-and-mushroom-crustless-mini-quiches/