Freezer Mini Quiche

My friend had a little accident and I was thinking of ways to help. Food is always a good place to start. When you are in pain and have two little ones running around...cooking is not the most fun thing in the world. I didn't want to go the classic casserole, pasta, enchiladas route, and I got thinking about breakfast. who doesn't love a quick, healthy and warm breakfast? I know I do. I decided on a mini quiche recipe, since they can be frozen easily and popped in the microwave or oven at breakfast time.

Since I was making them, I went ahead and made some for my family too...we kind of love breakfast. It's my fault. I cannot start the day without eating breakfast. It's almost a ritual. We get up, we play a little, we eat breakfast, we play a little more...you get the picture. When it comes to breakfast, I need something hearty. Cereal or toast just doesn't cut it. Now my children are the same way. If I give them cereal, they eat it and then sit there waiting for the main course. We eat eggs, bacon, toast, juice, oatmeal, etc,etc...pretty much every day. Not only is it healthy to start your day out with a large meal to boost your metabolism, but starting with protein is super important to keep your blood sugar from crashing 2 minutes later and keeping your bellies full until lunch time (with a small snack or two in between, naturally).

These mini quiche were super easy and tasty!

Mini Freezer Quiche

Ingredients:

18 eggs
1/2 Cup whole milk (or whatever milk you have)
turkey sausage and/or bacon
1 Cup spinach
1 yellow squash
grated mozzarella cheese
salt/pepper
non-stick spray

(this made 24 mini quiches)

Step 1: Preheat oven to 350 degrees

Step 2: grate cheese, grate squash, chop spinach, chop bacon, cook sausage

Step 3: crack all 18 eggs, stir in milk and whisk your little heart out!

Step 4: spray muffin tins

Step 5: sprinkle a little cheese in the bottom of the muffin tins, enough to cover the bottom. This makes a little foundation for your quiche, I got the idea here.

Step 6: pour your egg mixture into the muffin cups. I used my liquid measuring cup for a smooth pour.

Step 7: sprinkle your ingredients in. I did some with bacon/spinach, some with sausage/squash/spinach and everything in between.

Step 8: Bake for 12-15 minutes. Test them by sticking a knife in one, if it comes out clean, you're good. This batch made 24 mini quiches.

ENJOY! If you want to freeze them, let them cool on a cookie sheet, stick them in the freezer still on the cookie sheet, then wrap them individually with wax paper and stick them in a freezer bag. When you are ready to eat them, nuke them for 30 seconds, or bake them for 5 minutes. Viola! Instant egg quiche for breakfast.