These crustless mini quiches are like portable omelets that can be made in advance for those pressed for time in the mornings. Provides protein and healthy fats. Try combining a few of these with a handful of raw nuts for a great breakfast. Other veggies can be added for more nutrients and fiber.
Ingredients;
> 8 ounces ground beef or ground turkey.
> 1 teaspoon extra-virgin olive oil
> 8 ounces mushrooms, sliced
> 1/4 cup sliced green onion
> 1/4 cup shredded cheese of choice
> 1 teaspoon freshly ground pepper
> 5 eggs
> 3 egg whites
> 1 cup 1% milk
Directions;
1) Position rack in center of oven; preheat to 325F. Coat a nonstick muffin tin generously with coconut oil. (suitable for high heat) or use muffin tin liners
2) Heat a large non-stick skillet over medium-high heat. Add turkey or beef and cook until golden brown, 6 to 8 minutes.
Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the ground meat. Let cool for 5 minutes. Stir in green onions, cheese and pepper.
3) Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the meat mixture into each cup.
4) Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
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