Can you say, QUICHE MUFFINS?!

Yummmmmy!!!!

When I want to eat clean, Mikey has been an invaluable resource. We’re pretty much constantly shooting ideas back and forth (okay, so it’s mostly him giving me yummy things to eat), and we both started eating clean around the same time, although it sounds like he is strict far more often than I am.

We talk about how we can make paleo practical and easy for on-the-go. When I’m on the run, I’m either not strict, OR I pack a portion of jerky, almonds, and an apple. But that can get boring, even if it is fast.

So this recipe was a way to mix up the usual routine, and still eat pretty clean. I use cheese (which is optional), but you don’t have to if you don’t handle dairy well.

Such delicious goodies!

These little muffins also contain lots of spinach and veggies…and can always be adjusted to your taste!

In their little tins!

And, this recipe will make a bunch of little quiche muffins, so it’s good to take to a brunch or to eat throughout the week. Enjoy!

Finished product.

Quiche Muffins

Ingredients
6 eggs
1/4 cup (2 ounces) of cheese (I used a sharp cheddar)
1/2 cup non-fat sour cream OR non-fat ricotta cheese (if you’re hardcore, use 1/2 cup of heavy cream)
1 1/2 cups cooked spinach, sauteed until wilted and tender
2 cups sauteed mushrooms
1 medium shallot, finely diced
1/4 pound turkey sausage, cooked (or any other type of meat you would like to use)

Directions
Preheat oven to 350 degrees.

Dice shallot and sautee in olive oil cooking spray (or your fat of choice) over medium heat for about 5 minutes, until tender but not browned.

Sautee greens in olive oil cooking spray (or FOC) until wilted and tender, but not browned or crisp. Do the same with mushrooms and any other vegetables you would like to use. Beat eggs with sour cream, add shallots, cheese, meat, and veg. Use aluminum (or silicone!) muffin liners or a muffin pan, no pre-greasing required.

Bake for 15–18 minutes. Use toothpick or fork test for doneness. They will continue cooking for a few minutes after pulling them out, so slightly moist eggs in the middle are fine. Also, softer cheese will yield waterier muffins. Flip out of liners after eggs cool and firm up.

This recipe should yield about 12 muffins, at 2 p+ each for my WW friends.

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Published by

Danielle

Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

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