Monday, June 18, 2012

Crustless Turkey & Veggie Mini Quiches

I don't know about you, but when it comes to breakfast, I am all about convenience.

I came up with a way to have a healthy breakfast every day in just 1 minute!  All you have to do is make 1 (or more) batch of these Crustless Turkey & Veggie Mini Quiches and you are set for the week. No more excuses as to why you do not have time for a healthy breakfast. 

Nonstick cooking spray
7 large eggs
6-8 Asparagus Stalks diced, woody ends discarded
1 plum tomato, guts removed and diced
¼ cup portabella mushrooms, diced
5 pre-cooked turkey sausage links, diced
1/4 cup shredded pepper jack cheese
1 teaspoon kosher salt
1 teaspoon ground black pepper


Preheat oven to 375 degrees. Lightly spray a 12-cup muffin tin with cooking spray.

Chop asparagus into ½ pieces; dice mushrooms; dice tomatoes and cut sausages into small pieces. 

Have ready a bowl of ice water. Bring a saucepan of lightly salted water to a boil over high heat. Add the asparagus and blanch until bright green and softened but still crisp, about 30-45 seconds. Using a slotted spoon, transfer immediately to the ice water to stop the cooking. When cool, drain thoroughly and pat dry. 

In a skillet, lightly sauté mushrooms in a little bit of olive oil

In a bowl, whisk together the eggs, salt, and pepper then add all veggies, cheese and turkey sausage.

Pour the egg mixture over in each cup, filling as many as you can to just below the rim.
Bake until the tops are puffed and just beginning to brown, about 15 minutes. 

Transfer to wire racks and let cool for about 5 minutes
The quiches will last 3-4 days in the fridge.  To reheat, put in the microwave for 1 minute! Yes, it is that easy!
You can also freeze them.  Once you are ready to eat them, simply thaw and heat!

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