On chilly mornings, I wake up craving a warm, savory breakfast. But I also don’t want to spend the time cooking it for many reasons: I’m short on time, I am too hungry to wait, or I am simply snuggled in my bed and don’t want to have to brave the chill that long before I eat.
I’m usually a juice and smoothie girl all the way, but in those chilly mornings, I just need something a little warmer. Baked goods (breakfast bars, crumbles, “healthy” pies, do the trick, but sometimes, I want a savory breakfast packed with veggies that won’t take long to heat.
Enter the Mini-Quiche.
In all honesty, it’s not really that mini. This isn’t a bite-sized quiche you find being passed around at a wedding or cocktail party. This requires a fork, a table, and a moment to sit down and enjoy your breakfast. But it’s also not so big that you feel “bad” for wanting seconds;) You can make these and eat right away, or you can store them in your fridge for the week, ready to heat up AND heat you up on those chilly mornings.
Makes 4 mini quiche (2-4 servings)
1/2 cup plain Greek yogurt or plain coconut milk
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1/2 bell pepper, chopped
1/4 onion, chopped
1/4 cup mushroom, chopped
2 tbsp chopped, fresh basil
8 grape tomatoes
1 tsp garlic
1 tsp nutmeg
2 tsp cayenne
pinch sea salt
1/2 tsp black pepper vegan or organic shortening to grease pan/dishes Preheat oven to 375 degrees. In a large bowl, whisk together eggs, Parmesan cheese, spices, and yogurt/milk. Chop onions, peppers, and mushrooms and add to your egg mixture. Pour into either 4 greased muffin tins OR 4 small, round baking dishes (about 16 oz each). Sprinkle mozzarella on top of each dish and top with basil and tomatoes, sliced into halves.
Bake 30-40 minutes. Serving immediately or place in fridge, covered, until ready to reheat and eat. To reheat, you can use the microwave, but I’m not a huge fan of those. You can also broil them (10-20 minutes) until warm.
What is your favorite quick and easy breakfast?
Peace and Love,