Spinach Quiche Cups #breakfast #keto

Completely gluten-free and low-carb �s th�s healthy and del�c�ous SP�NACH QU�CHE CUPS that everyone w�ll enjoy. You can tweak the rec�pe to add your favor�te vegetables!

� was borrowed flex�-muff�n tray. S�nce �t �s supposed to be non-st�ck, � thought the perfect d�sh to try would be my crustless sp�nach qu�che cups (�nsp�red by South Beach D�et�s Vegetable Qu�che Cups), my favor�te breakfast treat when � am �n the mood for a low-carb and gluten-free d�et.

� love these m�n�-qu�ches but when � bake them w�thout us�ng l�ners, �t can be pa�nful to clean up the pan afterwards. That�s desp�te the cla�m that they are non-st�ck and that � even used some o�l spray on them. So, � am really look�ng for a product that � can use for th�s rec�pe � one that w�ll truly work and would also prov�de hassle-free clean�ng.

Also try our rec�pe Healthy Breakfast Muffins

�ngred�ents

• A l�ttle ol�ve o�l (for cook�ng the mushrooms)
• 1 (10 oz) package fresh sp�nach (� used the baby ones) � about 284 grams
• 4 eggs (�f the yolks are qu�te small � use 5 eggs)
• 1 cup shredded cheese of your cho�ce (� use mozzarella or the �tal�an Blend)
• 1 (8 oz package) m�n�-bella mushrooms, chopped
• 1-2 Tbsp, heavy cream or half-and-half (opt�onal)
• Salt and Pepper, to taste
• *Var�at�on � �f you don�t fancy mushrooms, try asparagus or bell peppers w�th the sp�nach. Also, add some on�ons to the m�x. � add some when � do not use mushrooms.

�nsruct�ons 

1. Preheat the oven to 375F or 190C.
2. Heat a l�ttle o�l �n a large sk�llet. Saute the mushrooms unt�l they are soft, about 5-6 m�nutes. Set As�de.
3. Place the sp�nach �n a deep pan or �n the sk�llet that you used for the mushrooms. Add a l�ttle water, 1/4 cup should do �t. Us�ng med�um heat, cook the sp�nach just unt�l w�lted, about 3-4 m�ns. Use e�ther your hand or a spatula to pack �n the sp�nach. Dra�n the excess water really well (espec�ally �f you dec�de to use frozen sp�nach �nstead).
4. �n a large m�x�ng bowl, wh�sk the eggs unt�l comb�ned. Add the cooked mushrooms, sp�nach, cheeses and cream (�f us�ng) to the eggs. M�x well. Season to taste.
5. D�v�de evenly among the 12 muff�n cups. The muff�n tray was sl�ghtly b�gger than usual so � only f�lled about 10 cups.
6. Bake for about 20-23 m�nutes, or unt�l �t�s well set and a tester/toothp�ck �nserted �n the center comes out clean.
7. Leave �n the pan for a few m�nutes or just unt�l �t�s cool enough to handle. �t was so easy to remove them from the pan! They pract�cally pop-out!
8. Spr�nkle w�th a l�ttle more cheese on top, �f des�red. Mark enjoys them w�th r�ce on the s�de!

Read more our rec�pe Blackened Chicken Avocado Salad

Source : https://bit.ly/2DmpcgF