Fat Burning Breakfast Recipe

My clients have been asking for a fat burning breakfast that’s portable, and here it is:

Baked quiche cups

Olive oil to coat muffin pan

2 cups spinach leaves, chopped

3/4 cup(s) cheese, cheddar, sharp, shredded

or Jack cheese

4 eggs, beaten

1/4 cup red bell pepper: diced

1/4 cup onion: diced

1/2 teaspoon garlic powder

Salt and pepper to taste

3 drops red pepper sauce (optional)

Heat the oven to 350°F.

Lightly coat a 12-cup muffin pan with olive oil.

In a large bowl, combine spinach, cheese, eggs, bell pepper, onion, seasonings, and pepper sauce, if using. Mix well. Divide mixture evenly among the muffin cups.

Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Makes 12, 2 per serving.

Breakfast Quiche  Cups: If you don’t have a muffin pan, pour the mixture into an 8- by 8-inch glass baking dish or a 9-inch glass pie plate. Bake at 350°F for 20 to 25 minutes, or until tester comes out clean. Cut into 6 pieces.

Note: Freeze the leftovers for an easy breakfast entree you can warm up in the microwave.

Plus, you can add bacon and make it a take along brunch.  Why cheat when fat burning food it this good?