Mini Breakfast Quiche

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 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.20180128_120126571178484

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.20180128_1217281695852984

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.20180128_1300142111571515.jpg

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!

The best tuna casserole ever! 


There have been so many nights where after a long day, the last thing on my mind is what am I going to make everyone for dinner. And a lot of times, I don’t feel like making a full course meal.


So what could be perfect than a casserole! Think about it: it has everything in it all in one place. Like a dinner dump cake but… not a cake.

And the ingredients are mostly things you already have, give or take a few things.

Another reason I like this recipe so much is that it’s a winner with everyone. Hubby likes it, the kids love it, grandma… even the dog! (I do not give my dog this).

And it’s simple enough plus if you’re on a tight budget, you can get all the ingredients you need from Aldi for less than $10 bucks and maybe have leftovers depending on how hungry everyone is.

Sounds like another win for me.

So, what do you need?

For the usual 9 ×13 dish, I use:

•3 8oz cans of tuna in water.

•1 can of sweet corn niblets

•1 can or frozen package of spinach

• 1 can of mushrooms. (If it’s the little cans, use 2 cans or sliced fresh mushrooms.)

• 1 cup of milk. (I use unsweetened almond milk)

• 2 cans of cream of mushroom (or cream of chicken)

•2 1/2 cups of shredded Mexican cheese.

•Spices. (Pepper, garlic salt, Italian spices, onion powder.)

• half a bag of egg noodles.
First, preheat the oven to 350° degrees. If you want, you can have your egg noodles boiling, though you don’t necessarily need to have them cooked before putting in casserole. The oven will bake them just fine.



Open all your cans. In your casserole dish, start out putting the 2 cans of cream of mushroom soup and milk in the dish. Stir with a fork until creamy and well blended. Put a dash of each of the spices and stir in, also.
I like to put a little cheese into this and stir together. Just a couple of pitches of cheese will do.

Then, add the tuna, mushrooms, spinach, and corn and stir until everything is mixed well.
Throw in the noodles and stir. Make sure to smooth everything out so it’s all laying down and everything is mixed together.
Last, spread cheese on top covering the entire top. Don’t leave any casserole uncovered with cheese.

Throw some more spices on top. And put in the oven for 30-35mins. (Depending on your oven and how you like your casserole to be). Most of the time, the finished product is toasted cheese on top. A little crispy but still delicious. The casserole will bubble and if it’s too watery, let it bake for a few more minutes. Sometimes I had another layer of cheese on top just for appearance.


And after it’s done, let sit for 5-10. It’s really hot and will be hard to cut and won’t take shape well. So cut it but don’t take any pieces out yet until a little cool. It will fall apart.

And finally, enjoy!

If you made this recipe and enjoyed as much as I did, feel free to comment below! Thanks! 🙂