Although I consider myself a morning person, I still find myself running around in the A.M. I try to prep as much as I can the night before like packing my gym bag, picking out my outfit, and laying my shoes out by the door. Recently I've started meal-prepping my breakfast in addition to my lunches for the week. When I'm feeling sweet, I usually cut up some fruit in plain greek yogurt and sprinkle some walnuts with a drizzle of honey. Most of the time, I'm feeling savory so I make these mini egg quiches. The word "quiche" is misleading because there is no flaky crust involved; however, recipes are for editing so you add in that pastry if that is what you want!
Ingredients:
- 5 eggs
- 5 mini breakfast sausage links
- 1 c thinly chopped spinach
- 1/4 c thinly chopped mushrooms
- 1/4 c diced onions
- optional: uncooked oats
Directions:
1. Beat eggs until yolks are fully incorporated.
2. Mix in spinach, mushrooms, and onions.
3. In the cupcake tin, pat down a layer of oats (if you decide you want some additional protein and a crust-type texture).
4. Spoon in egg mixture into the cups. You will want to fill up 10 standard cupcake tins.
5. Layer the cut up sausage links on top.
6. Bake in a 350 degree oven for 15-20 minutes & broil for 1 minute to get a nice char on the meat.
Once they are cool, stick them in the refrigerator until you are ready to eat. In the mornings, I pop two in the microwave for about 25 seconds and top with some salsa. Enjoy!
SP
...listening to Daylight by Matt and Kim
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