About the Recipe
Cheese, potatoes & greens are a sure way to make these mini quiche recipe a number 1 breakfast hit! Whip up a batch of the weekend and you'll have a few no-fuss breakfast for the week ahead.
Ingredients
2 tablespoons extra-virgin olive oil
1 1⁄2 cups nicely diced red- skinned potatoes or sweet potato
1 cup diced red onion
3⁄4 teaspoon salt, divided
8 large eggs
1 cup shredded smoked Cheddar cheese
1⁄2 cup low-fat milk
1⁄2 teaspoon ground black pepper
1 1⁄2 cups chopped fresh spinach
Preparation
Step 1
Preheat oven to 325 degrees F / 165 degrees C. Coat a 12-cup muffin tin with cooking spray.
Step 2
Heat oil in a large skillet or pan over medium heat. Add potatoes, onion and 1/4 teaspoon salt and cook, stirring, until the potatoes are just cooked through, about 5 minutes. Remove from heat and let cool 5 minutes.
Step 3
Whisk eggs, cheese, milk, pepper and the remaining 1/2 teaspoon salt in a large bowl. Stir in spinach and the potato mixture. Divide the quiche mixture among the prepared muffin cups.
Step 4
Bake until warm to the touch, roughly 25 minutes. Let stand 5 minutes before removing from the muffin tin.