Bonus #SundayCookingAdventures: Breakfast Quiche Bites

2014-06-29 08.47.24

These are so cute and so yummy I had to post them. They are miniature quiches from Cooking Light Magazine. I made them this morning and had two of them for Sunday breakfast along with a peach. I doubled the recipe and omitted the salt, and those are basically the only changes I made.

This is a quicky recipe to make and you can put them in the fridge or freezer. Just pop them in the microwave when you’re ready for another one — or two. I added some hot sauce when they were done baking for a little zing. Yum!

Here is a link to the original recipe.

Breakfast Quiche Bites


Cooking spray
1 tablespoon olive oil
1/2 cup diced onion
2 cups baby spinach leaves, coarsely chopped
4 ounces shredded part-skim mozzarella cheese (about one cup)
1/2 cup skim milk
1/2 teaspoon freshly ground black pepper
8 large eggs


1. Preheat oven to 350°.
2. Coat 12 muffin cups with cooking spray. Heat a medium nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until almost tender. Add spinach; sauté 2 minutes or just until spinach begins to wilt, stirring constantly. Transfer spinach mixture to a small bowl; cool 3 minutes. Stir in cheese.
3. Combine milk and remaining ingredients, stirring with a whisk until blended. Stir in cheese mixture. Divide mixture evenly among prepared muffin cups. Bake at 350° for 20 minutes or until puffed and set. (Quiches will deflate slightly as they cool.) Serve warm.

2014-06-29 08.34.19

Leave a Reply

Read previous post:
#SundayCookingAdventures: Chipotle Beef-Stuffed Portobello Mushrooms

Oh my goodness, were these good! This recipe came from nutritionist Ellie Krieger's "Weeknight Wonders: Delicious, Healthy Dinners in 30...