I’m so not a morning person. In fact, if no one wakes me up, I don’t get up until 11:20am-12:00pm. Sad, I know. We all can’t be early birds. Plus I am one of those people who can not function normally without a certain amount of hours of sleep.
Don’t judge me.
I also feel like anyone who is up before 7am and able to have breakfast and make it to work on time seriously has their life together.
Man, I wish I had it together like that. I would be unstoppable!
But usually, on the weekends, I try to make breakfast other than the boring oatmeal or granola bars. Sometimes it’s hard to come up with something new and I usually like to try something different so everyone doesn’t get tired of the same thing.
And sometimes my dear hubby will step in and make something original which helps me out a lot!
So, what is this dish? I like to call them mini crustless breakfast quiche. Sidenote: Ha! I just learned what makes a quiche a quiche. Thanks, Google! Using items we already had, it added just that kick we needed to our Saturday morning!
What you will need:
- 4-6 eggs (depending on the size of eggs)
- 1 cup of spinach (fresh or can)
- 1 1/2 cup of cheese (I used Mexican shredded cheese)
- 1 tablespoon of Minced garlic
- 1 cup of Leftover roasted potatoes (or French fries- frozen.)
- 1/2 of a green bell pepper, diced
- 1/2 of a red bell pepper, diced
- 1/2 cup of Fresh chopped white or baby Bella mushrooms (or you can use a small can of sliced mushrooms.)
- Optional pepper, salt for taste.
And of course, a muffin pan. Preheat oven to 350° degrees.
I would first chop the peppers and mushrooms and set to the side. If you’re using fresh spinach, chop the leaves into finely shredded slivers.
In a medium mixing bowl, mix your eggs and minced garlic with spices. Set to side. In a frying pan or cast iron skillet, put a cap full of oil (I used peanut oil) in the pan over medium heat. Bring chopped peppers, mushrooms & spinach to pan to saute. Then remove from heat.
In the muffin pan, place a few potatoes or French fries in first as your”bottom” or crust. Then pour the egg filling it to the top. Next, put a spoon full of pepper/mushroom/spinach mix.
Bake for 17 minutes. Then pull out of the oven to add shredded cheese (or no if you’re lactose intolerant. *wink)
Place back in the oven for another 5 mins.
I let mine sit for about 3 mins before eating but they are ready to dive in. Though, spraying the pan with nonstick spray didn’t help from sticking. Had to get them out with a butter knife. I’ll try to figure out a better way.
But if you try this and know of a way, please comment!
So, there you have it! I hope you will enjoy it as much as my family and I did. Gotta love leftovers that can turn into a delicious breakfast/brunch meal.
Until next time, stay hungry!