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Recipe: Mini Breakfast Quiche

So, I won at breakfast this morning!

Honesty here, I may have been slightly side-tracked while I was practicing yoga this morning...but, in my defence, I was dreaming up this amazingly delicious breakfast!

I'm pretty sure these would also work frozen and re-heated for week-day breakfasts!*

4 Eggs - I get my eggs from a coworker with backyard chickens so they were pretty small
Splash Mylk of choice - I use Cashew for all things
Salt & Pepper - to taste
Sprinkle Red Pepper Flakes
Veggies (Red Onion, Bell Peppers, Spinach, etc) - diced/chopped
Cheese - optional and can be vegan if desired

Served on a slice of toast

Whisk the eggs; add the milk, turmeric, RP flakes, S&P
Add veggies
Poor egg mixture into tins - I had mini loaf tins and my muffin cups are too small for what I was going for
Top with cheese (if you so desire)

Bake at 350/375 for 10-15 minutes
Pull eggs out; remove from tins (I found a small silicone spatula worked well to lift them out); place on toast. Enjoy!

*Update: I've used this in muffin tins for a quick breakfast. They freeze well and I reheat them in the microwave for 20-30 seconds at power 6.


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