Be Healthy! Breakfast Quiche Cups (Gluten-Free)
1 cup beaten organic, free-range eggs (about 5)
1 tbsp organic butter
1/3 cup diced red bell pepper
1/4 cup diced onion
6 oz fresh organic baby spinach, chopped
3/4 cup shredded cheese (I use raw milk Gruyere)
Salt and pepper to taste
Melt butter in pan and saute pepper and onion until they start to soften, Add spinach and saute until it wilts and liquid in the bottom of the pan evaporates; set aside to cool. Line a muffin tray with 9 baking cups. Mix beaten eggs, cooled vegetable mixture, and shredded cheese. Season with salt and pepper. Fill muffin cups evenly and bake at 350 degrees F for 20 minutes or until cooked through.
Excerpted from The Skinny on Fat, by Dr. David Brownstein, MD and Sheryl Shenefelt, CN – New book coming Spring 2014
These look fantastic and would probably freeze well.
Yes absolutely!