These make a yummy breakfast or snack to get some good fats and some healthy veggies in your day! Going to appear in my NEW book coming soon called The Skinny on Fats!
5 free-range eggs, beaten
1 tbsp grass-fed butter (e.g., Kerry Gold)
1/3 cup diced organic red bell pepper
1/4 cup diced organic onion
6 oz fresh organic baby spinach, chopped
3/4 cup shredded raw cheese (e.g., raw milk Gruyere)
Sea 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 sea salt and pepper. Fill muffin cups evenly and bake at 350 degrees F for 20 minutes or until cooked through.
Hi Sheryl,
I am going to try your recipe “Veggie quick cups” as I am big on eating veggies in most of my meals and since I don’t eat meat, I get my protein mostly from legumes, eggs and wild fish (once or twice a week). My question is: how long will the veggie quiche cups keep in the fridge? Or should I place them in the freezer?
I meant veggie quiche cups!
They keep for a few days for sure in the fridge!