Breakfast and lunches on the go.
I know school isn't in just yet. But who wants to spend summer days in the kitchen all day everyday? No, not me either.
I found that this recipe is super easy and quick. They only reason it wont keep acouple of days is because it all got eatin up. But make plenty as you can freeze them up to 2 months.
Gluten Free and you can choice to make it dairy free too. It's a super easy recipe that would be ok if you had a little play around with it too.
Ham, Egg and Spinach Breakfast Quiche
Ingredients to make 24 muffin size quiches
1 onion diced
2 tsbs - Olive oil
4 cups baby spinach or 2 cups frozen spinach
400gms lean ham
2/3 reduced fat milk of choice
1 tooth pick dip of doTERRA Dill essential oil or 1 tsp dill
salt and pepper and a pinch or tumeric to season.
Preheat Over to 180oc
Line 2 x 12 muffin trays holes with olive oil
Pop the rest of the olive oil into a pan and cook off the onion of a couple of min, then add the spinach, as you are mixing add your seasoning. Take off the heat. Leave out the dill EO.
Line each tray with a pieace of Ham, of your pieces are small, you can use 2 pieces of ham to line each hole. Make sure you have evenly spread them to make enough cups.
Mix the eggs, milk and onion spinach mix together. Add the Dill Essential oil. Then evenly add to each muffin cup holder.
Bake for about 25 - 30 min.
Allow them to rest once cooked for a few minutes and this will help them come out easier.
Serve with greens.
2 Muffins would be approx 1 serving.
Enjoy x Would love to hear your feed back. Please leave a comment below
Lots of love