Since beginning Made to Crave
I've been trying to eat healthier foods for breakfast, and a couple of weeks ago in Bible study a wonderfully sweet lady brought mini quiches to share with the class. After just one bite, almost everyone was begging her for the recipe. It's just too good not to share...
Quick Grab Veggie Quiches
adapted from the South Beach Diet**Click to Print!**
4 cups fresh spinach, microwaved for 2 minutes, then squeeze liquid out (reserve liquid)
1/2 c. diced bell pepper
1/2 c. diced green onion
1-1/2 c. shredded low-fat mexican cheese blend
1/2 tsp. cajun seasoning
...
7 eggs
2 tbsp. dry heart smart bisquick mix
reserved liquid from spinach with enough water added to equal 1/4 c.
Preheat oven to 350 degrees. Mix first five ingredients together. Set aside.
Whisk together eggs, bisquick, and liquid. Add the vegetable and cheese mixture to the eggs and stir to incorporate.
Line a 12 cup muffin pan with foil baking cups. Spray the cups with Pam to prevent the eggs sticking to the cups.
Divide the mixture evenly among the muffin cups (approximately 1/4 c. each). Bake at 350 degrees for 20 minutes or until the eggs are set.
These can be frozen and reheated in the microwave for quick breakfasts!
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These look really good! I think I could get everyone in my family to eat them. Pinning the recipe! :)
ReplyDeleteMindy @ New Equus - A New Creation
We have been trying to eat HEALTHIER breakfasts and I am looking forward to trying these. I think the kids would like the small size and i like how healthy it is. thanks for linking it up at our friday recipe link up at katie's language cafe! ~~katie
ReplyDeleteNew follower here. I found you through the Barn Hop! These look yummy! I hope you will come visit my blog Fresh Eggs Daily and share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-3.html
ReplyDeleteThanks for the invite! I'll see you at your linkup on Friday!
DeleteGreat idea! Thank you for the recipe! I am always looking for healthy options, but don't always find the time to cook. These look simple and quick! -Marci @ Stone Cottage Adventures
ReplyDeleteWhat a great idea I could make a bunch and let the kids heat them up in the mornings.
ReplyDeleteyummy.
ReplyDeleteI love doubling a recipe like this and getting breakfast and supper made all at once!
ReplyDeletehere's a link to my 31 whole food breakfast series - enjoy!
Blessings
http://bit.ly/SK4klP
Hello! I found you over from Good Morning Girls! Beautiful and yummy looking foods :-) Thanks for sharing.
ReplyDeleteHi- I found you from Good MOrning Girls. The foods look delish. Thanks for sharing!!
ReplyDeleteHi there! These look DELISH -- Thanks for sharing :)
ReplyDeleteLinking up from WLW,
Susan
coming over from Balancing Beauty and Bedlam. . .I am pinning this post. . love recipes that can go in the freezer and eat later. . .so I have a dumb question. .where do you get the foil baking cups? I have been looking for them (my 13 yr old son likes these better than the paper ones. . he does a lot of the cooking here). So I have run out of the foil cups. . and cannot find them. .I looked at HT and Walmart. .where do you get yours?
ReplyDeleteHi and thanks for commenting! To be honest, the cups I use aren't foil and they worked just fine. The lady who gave me the recipe recommended foil cups but I didn't have them the first time I made this and just used the regular cupcake liners. A couple of places you could check for the foil liners are Hobby Lobby or Michael's Craft stores in the baking sections. Good luck with your search!
DeleteI am going to give this a try. I am always looking for something different and portable for breakfast - I do appreciate you sharing with Home and Garden Thursday,
ReplyDeleteKathy