Mini Egg Heat & Eat Quiches

I am all for quick breakfasts, but not just any breakfast, either. I want something

healthy, a small portion, and delicious. I really enjoy quiche. They are packed with protein, veggies, and cheese. I don't add crust with the mini versions...too many calories.  Be creative in with your ingredients. Of course there are the basic ingredients, but the veggies and extra protein is optional. The recipe below has all my favorite ingredients. DEE-LISH-OUS!

INGREDIENTS:

• 6 whole eggs (discard the shells)
• 1 cup half & half (or any kind of milk)
• 6 sandwich slices Swiss cheese
• 6 precooked turkey sausage links
• 12 baby bella mushrooms - sliced
• 1 cup fresh baby spinach 
• 1/2 teaspoon onion powder (fresh onions are too strong for these mini quiches)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• *NOTE: here are a few ideas of other ingredients you might try as well: bell peppers, jalapenos, green onions, cheddar cheese, pepperoni, ham, parmesan cheese, green chilies, precooked bacon, chicken, ground beef, tomatoes...)

EXTRA SUPPLIES

12 cup muffin pan

1 large cookie sheet

12 paper muffin cups *Optional

Blender (hand mixer, or immersion blender, or whisk)

measuring spoons

measuring cups

hot pads

tongs

cooling rack

oven

timer

DIRECTIONS:

1. Preheat the oven to 375F degrees
2. Line each muffin cup with a muffin paper (or generously spray with non stick cooking spray).
3. Place the muffin pan inside the cookie sheet.
4. Break the eggs, one at a time over a small bowl. (I always do this to prevent small pieces of shell from getting in the egg mixture, or just in case an egg is bad...it happens some times).
5. After you break each egg, pour the egg into the blender. REPEAT this step with the remaining five eggs.
6. Next, add to the blender the milk, onion powder, salt & pepper
7. Cover the blender with a lid and pulse and blend about 10 seconds.
8. Remove the lid and drop in all the sausage links, cover with the lid and pulse 5 quick times. DO NOT OVER BLEND...Sausage links are better if chunky.
9. Remove the lid and drop in the baby spinach leaves. Cover with the lid and pulse three times...very quick and short pulses...you don't want the egg mixture to become green...although it won't hurt the flavor...it will just look funky.
10. Now set aside the blended eggs.
11. Take the Swiss cheese slices and tear them into small pieces and distribute them into the bottom of each muffin cup.
12. Next evenly distribute the mushrooms.
13. Finally, pour the egg mixture in each partially filled muffin cup. DO NOT OVER FILL! Fill each up to just below the top edge...leave room for the egg to puff up without spilling over.
14. Place both the cookie sheet and muffin pan in the center rack of the oven. (The cookie sheet makes it easier to remove the muffin pan from the oven and prevents the eggs from overflowing into the bottom of the oven and burning.
15. Bake for approximately 20-25 minutes...be sure the eggs are completely cooked to the centers. Check for doneness using a toothpick. When inserted in the center and pulled out clean and dry, the mini quiches are ready!
16. USE CAUTION! HOT! Remove the mini quiches from the muffin pan using some tongs or a fork. 
17. Allow them to cool, completely. 
18. When cooled, place one or two mini quiches in small sandwich size zipper style plastic baggie and refrigerate. If refrigerated they will last for 5 days. If frozen they are good for one month.
19. To reheat, remove from the baggies, place inside a paper towel, Refrigerated: 30 seconds. If frozen, 1 minute.

These mini quiches are super for a quick breakfast.  KIDS will really like them. They make a good and healthy after school snacks. Super for a big party brunch!