Quick Breakfast Recipe

As I've mentioned on the blog before, breakfast is my favorite meal. But, with a 5 month old, there are many days that I realize I've let the entire day slip away and have only snacked all day long and since I'm still breastfeeding it's imperative that I get those nutrients!!! My go-to has been a toasted cheese sandwich with 2 boiled eggs, but I needed a change and I love vegetables so this was an excuse to fit them in another meal of my day. 

I came across a similar recipe for mini crustless egg quiche. And they are delicious, and simple, and you can add whatever ingredients you want!

This recipe made about one and a half dozen and it should last me 5 days (they are small, so I typically eat 3-4).

Mini Egg Quiche

Ingredients

4 eggs

1 cup chopped veggies of your liking (I used red bell pepper, broccoli, mushrooms)

1/2 TBSP milk

*optional* Tabasco, Sriracha, cheese

Pre-heat oven to 350.

Spray mini muffin tin with non-stick spray.

Saute or roast vegetables and set aside.

Whisk eggs in a measuring cup (so it's easy to pour in the muffin tins.)

Add cooked vegetables to eggs and mix

Pour in muffin tin, filling each 3/4 full

Bake for 30 minutes or until the tops are lightly browned.