Baked Breakfast Mini Quiches

Ingredients

Units of Measurement:

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Steps

• 1

  Spray a 12-cup muffin tin generously with cooking spray.

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  Ingredients

  • As Needed cooking spray

• 2

  In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the spinach and cook until wilted, about 1 minute longer.

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  Ingredients

  • 1 Tablespoon extra-virgin olive oil

  • 1/2 yellow onion, diced

  • 3 Cup Spinach, fresh

• 3

  Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.

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• 4

  When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.

  

  Grill: 350 ˚F

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• 5

  In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, 1 tsp salt and 1/2 tsp pepper. Stir to combine. Divide egg mixture evenly among the muffin cups.

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  Ingredients

  • 10 eggs

  • 4 Ounce shredded cheddar, mozzarella or Swiss cheese

  • 1/4 Cup fresh basil

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

• 6

  Place tray on the grill and bake until the eggs have puffed up, are set, and are beginning to brown, about 18 to 20 minutes.

  

  Grill: 350 ˚F

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• 7

  Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!

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