Vegetable Quiche To Go

I often struggle with eating breakfast in the morning. It's not that I don't have the time, it's just that I usually forget or don't put the effort into it. Then of course I'm starving by 9:30 and scrounging through the office looking for something to eat.

I discovered these in a South Beach Diet cookbook, but they really are quite fantastic for anyone's breakfast. One batch makes enough for almost a week's worth of meals, and they store well in the fridge. They're exceptionally easy to make and only take about 35 minutes from start to finish. They also freeze well, so you can easily have these on hand to pop into the microwave on those busy mornings. I used mushrooms, onion, and spinach, but you could easily substitute whatever veggies you have on hand - green peppers, tomatoes, asparagus, etc. Here are some tasty variations:

Feeling Greek? Throw in spinach, feta, and mushrooms.
Feeling Mexican? Try adding some salsa, green peppers, and some mexican spices.
Feeling Fancy? Try smoked salmon, chopped red onion, and capers.

The possibilites are virtually endless. So go ahead and give this quick breakfast a try!



Vegetable Quiche To Go
Makes 6 servings

2 tbsp olive oil
3/4 c chopped onion
1 c chopped mushrooms
1 c chopped fresh spinach leaves
1 c shredded cheese
2 cups Egg Beaters (or equivalent in real eggs)
1/2 tsp garlic powder
1/2 to 1 tsp of your favorite seasoning salt
1/4 tsp crushed red pepper flakes (optional)
Pepper to taste

Preheat oven to 350. In saucepan, heat oil over medium high heat. Add onion and mushroom, and saute until tender, about 3 minutes. Add spinach and stir until wilted. Remove from heat. Place foil muffin liners in a 12-cup muffin pan. Place 1 tbsp of vegetable mixture in each cup. Top with a pinch of cheese. In a large bowl, whisk egg beaters with seasonings and evenly divide into muffin cups. Place into oven and bake for 20 minutes, or until a knife inserted comes out clean. Cool and remove liners. Store in refrigerator or freezer.