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?