If you want to cook something on the weekend that will prove to be a fabulous breakfast for the rest of the week, then I highly recommend you try these simple mini quiches. I love to make these on a Sunday evening and then pop them in the microwave for breakfast before I am out the door to work.
There are many different ways that you can cook these to your liking. All you need is fresh (and don’t forget the cage-free!) eggs and some of your favorite ingredients. On this particular day, I had some left-over fresh pico de gallo from the tacos I had cooked a few nights before. In a large bowl, I broke 6 eggs and then added about 1/2 cup of soy milk. Adding milk or soy milk makes the eggs a bit more fluffy when they cook. Then I added the fresh pico (tomatoes, chilies, peppers and onions) as well as some organic spinach and shredded cheddar cheese. Some other favorite ingredients are: eggplant, artichokes, feta, mozzarella, chives, green onion, zucchini, bacon, sausage, etc.
After beating it up lightly with a fork or whisk, you can pour the mixture right into some muffin tins. Make sure that you coat the muffin tins very well with olive oil before doing so, otherwise you will be washing your muffin tin 5 times before getting it clean.
After filling the muffin tins with what is going to be a tasty breakfast, you can pop them in the oven. Cook them on about 350 for 12 minutes or so–just be sure to watch them. You can test them by sticking a knife in the middle and making sure that nothing comes out. You want them to be a little golden on the top–full of cheesy goodness. You can keep them in tupperwear in the fridge for the week. I put two in the microwave every morning for about 45 seconds and then enjoy! I have a hard time when I miss breakfast–but I have a hard time getting up early too. This is a great way to get both under control.