Karen loves eggs! She can eat them all day long and never get sick of them. She doesn’t care how they are prepared. She doesn’t care what time of day it is. She will always enjoy an egg or two. To be honest, they are an inexpensive way to get a little protein in, so I don’t mind that she enjoys them so much.
I have to be honest here. I am not a morning person. If you ever see me in the morning (which can be any time before 2 pm) and I look like I am enjoying myself, I could be giving you a good performance. That said, it works best for my family if I find ways to have food in the fridge for Karen, who tends to get grumpy when she is hungry.
Growing up, my nana always made quiche for Easter. When I see a quiche I think of her. She is one of the people who taught me to love vegetables and quiche is a great way to get some protein and veggies in one bite. When I tell her I made quiche and it makes me think of her, she always laughs.
I have tried many ways to make quiche so I didn’t really need to look for a recipe, I just needed to pick what I would put in my mini quiches. I like that I can put these quiches in the fridge and Karen will be able to take care of herself in the morning and let me sleep. Also with recipe I wont have to cook breakfast more than about once a week. If we had kids, they would enjoy them too…so for any of you looking to feed your family on the go, this is a great idea. It would also work for a quick snack in the afternoon. Just warm one up for about 30 seconds in the microwave.
One part of my recipe was actually a tip from Paula Dean. I saw a clip of her making an egg dish and she said that sour cream makes the eggs fluffy. She is right!
To make this recipe you will need:
- 9 large eggs
- 3 tbs sour cream
- 1/4 cup nitrate free bacon bits
- about a cup of fresh baby spinach
- 1/4 cup chopped onion
- 1/4 cup shredded cheese (I used Colby Jack)
- salt, pepper and dried or fresh herbs of your choice, to taste
- 12 silicone muffin cups
- spray olive oil
- large measuring cup
- a fork or whisk
- aluminum foil
Directions:
- Preheat oven to 350º
- In a large measuring cup whisk together the eggs and sour cream until they are completely incorporated
- Line baking pan with aluminum foil and lay out 12 silicone muffin cups
- Spray silicone muffin cups with olive oil
- Sprinkle about a tsp of the bacon bits and chopped onion in the bottom of the muffin cups
- Tear up about 3 leaves of baby spinach for each cup
- Add about a teaspoon of shredded cheese and toss all ingredients around a bit
- Pour the egg mixture slowing into the cups. I filled them almost to the top.
- Season to taste. I used salt, pepper and Italian Seasoning
- Bake in oven for 20 minutes with aluminum foil gently laid on the top of the muffin cups
- Remove foil and cook for another 10 minutes.
- Remove from the oven and take cups off the baking sheet. They will be separating from the sides a little bit on their own. Let the quiches cool completely.
They will pop right out of the muffin cups. Store in the fridge in a container or Ziplock bag.
