This is a breakfast staple for us when we are following the Atkins lifestyle, but it’s easy, and good even for people who don’t eat low carb. These quiches are crustless, and I make them in a muffin tin, so they are simple to pop into the microwave and heat up one or two at a time.
6 large eggs
2 cups shredded colby, or sharp cheddar cheese
1 tbsp. butter
1/2 cup chopped fresh mushrooms
1 clove garlic
12-16 oz. frozen spinach
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1. Preheat over the 375°. Grease your muffin tins.
2. In a large skillet saute the mushrooms with the butter for 5 minutes. Add garlic and cook for an additional minute. Add spinach and cook on medium-high heat to evaporate excess moisture for 10-15 minutes. Add seasonings.
3. In a bowl scramble eggs and mix in cheese. Add spinach mixture and mix well. Put 1/4 cup scoops into your muffin tins. Bake for 20 minutes.