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.
|As Needed||cooking spray|
|1 Tablespoon||extra-virgin olive oil|
|1/2||yellow onion, diced|
|3 Cup||Spinach, fresh|
|4 Ounce||shredded cheddar, mozzarella or Swiss cheese|
|1/4 Cup||Basil, fresh|
|1 Teaspoon||kosher salt|
|1/2 Teaspoon||black pepper|
Spray a 12-cup muffin tin generously with cooking spray.
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. Add the spinach and cook until wilted, about 1 minute longer.
1 Tablespoon extra-virgin olive oil
1/2 yellow onion, diced
3 Cup Spinach, fresh
Transfer to a cutting board to cool, then chop the mixture so the spinach if broken up a little.
When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
In a large bowl, whisk the eggs until frothy. Add the cooled onions and spinach, cheese, basil, 1 tsp salt and 1/2 tsp pepper. Stir to combine. Divide egg mixture evenly among the muffin cups.
4 Ounce shredded cheddar, mozzarella or Swiss cheese
1/4 Cup Basil, fresh
1 Teaspoon kosher salt
1/2 Teaspoon black pepper
Place tray on the grill and bake until the eggs have puffed up, are set, and are beginning to brown, about 18 to 20 minutes.
350 ˚F / 177 ˚C
Serve immediately, or allow to cool on a wire rack, then refrigerate in an air tight container for up to 4 days. Enjoy!
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