Savory Weekend Breakfast Mini Quiche

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  • 5 (1)
45 MIN
12 SERVING
Medium

PROTEIN

49g

CARBS

33g

CALORIES

1121kcal

cholesterol

394mg

FAT

54g

SUGAR

10g

Ingredients

Serving

coconut milk ( or regular milk )

1 cup

egg

7 medium

minced garlic

1 clove

salt

1/4 tsp

pepper

1/4 tsp, ground

mushrooms ( diced (I used shitake for their intense flavor) )

1/2 cup pieces

onion ( diced and caramelized or lightly sautéed )

1 small

spinach ( chopped )

1/2 cup

spaghetti squash

1 cup

olive oil ( for greasing the pan )

1 tablespoon

Savory Weekend Breakfast Mini Quiche

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  • 5 (1)

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Caramelize or lightly sauté onion.

Step 3

Sauté mushrooms until they have reduced and given up most of their moisture.

Step 4

Whisk together eggs, milk, garlic, salt, and pepper in a mixing bowl.

Step 5

Layer all veggies in a lightly greased muffin pan. The order of layering doesn't matter.

Step 6

Pour an equal portion of egg mixture into each muffin well covering the veggies.

Step 7

Bake for 15-18 minutes until eggs have set. Serve warm.

Notes:
Prep time: 10-50 min depending on if you wish to caramelize the onion
Store leftovers in the refrigerator and reheat if desired to serve.

Day 27 of 40

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