I love quick breakfasts! This recipe makes 24 mini quiches that work great in the freezer and warmed up in the microwave. They are low fat and low carb which makes them a protein packed THM -FP breakfast! This recipe is also super quick, which is great.
32 oz egg whites
9 oz frozen chopped spinach thawed
12 oz seasoning blend
1 t salt
1/2 t pepper
1/2t garlic powder
2 T nutritional yeast
Optional- Garnish the top of each one with a tsp of Parmesan cheese
*even without adding the Parmesan, these have a lovely cheesy taste thanks to the nutritional yeast!
Thaw the spinach, and drain it. The better you drain the spinach, the better the texture. You can do this by placing them in a strainer and pressing out the liquid. Depending on the size of the holes in your strainer, you may want to line it with cheese cloth or a paper towel so you don’t lose a bunch of spinach.
Mix everything together except the Parmesan cheese.
Pour into muffin tins. I use a silicone muffin pan, and find that I need just a little coconut oil spray. Metal pans require more spray.
Sprinkle with Parmesan if desired
Bake 20 minutes on 350
Allow to cool, then remove from the muffin tins and enjoy. Or freeze in a ziplock bag. I microwave mine for 2 minutes from the freezer.
I admit. I ate all of mine before realizing I hadn’t taken any pictures! Here’s a half eaten one!