By Amanda Haas
Start your day with wood-fired flavor. These baked mini quiche breakfast bites are Keto friendly and perfect for those grab-and-go mornings.
8Activating this element will cause content on the page to be updated.
|As Needed||cooking spray|
|1 Tablespoon||extra-virgin olive oil|
|1/2||yellow onion, finely diced|
|3 Cup||baby spinach leaves|
|4 Ounce||shredded cheddar, mozzarella or Swiss cheese|
|1/4 Cup||fresh chopped basil|
|1 Teaspoon||kosher salt, or to taste|
|1/2 Teaspoon||freshly ground pepper, or to taste|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Spray a 12-cup muffin tin generously with cooking spray.
350 ˚F / 177 ˚C
As Needed cooking spray
In a small skillet over medium heat, warm the oil. Add the onion and cook, stirring frequently until softened, about 7 minutes.
1 Tablespoon extra-virgin olive oil
1/2 yellow onion, finely diced
Add the spinach and cook until wilted, about 1 minute longer. Transfer to a cutting board to cool, then chop the mixture so the spinach is broken up a little.
3 Cup baby spinach leaves
In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, salt, and pepper. Stir to combine.
4 Ounce shredded cheddar, mozzarella or Swiss cheese
1/4 Cup fresh chopped basil
1 Teaspoon kosher salt, or to taste
1/2 Teaspoon freshly ground pepper, or to taste
Divide the egg mixture evenly among the muffin cups.
Place the muffin tin directly on the grill grates. Close the lid and bake until the eggs have puffed up, are set, and are beginning to brown, 18-20 minutes.
350 ˚F / 177 ˚C
Remove the muffin tin from the grill and serve immediately, or allow to cool on a wire rack, then refrigerate in an air-tight container for up to 4 days. Enjoy!
In order to add notes for this recipe, you must log in or create an account.