Amanda Haas
Baked Breakfast Mini Quiches
Prep Time
15
Minutes
Cook Time
15
Minutes
Serves
8 - 12
People
Effort
What's this?
Start your day with wood-fired flavor. These baked mini quiche breakfast bites are Keto friendly and perfect for those grab-and-go mornings.
Ingredients
As Needed cooking spray
1 Tablespoon extra-virgin olive oil
1/2 yellow onion, diced
3 Cup Spinach, fresh
10 eggs
4 Ounce shredded cheddar, mozzarella or Swiss cheese
1/4 Cup Basil, fresh
1 Teaspoon kosher salt
1/2 Teaspoon black pepper
Steps
1
Spray a 12-cup muffin tin generously with 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.3
Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.4
When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.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.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.7
Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!